This smaller knife is perfect for those in-between jobs when a full size chef's knife is too big, but a paring knife just won't do. It works on fruits and vegetables, and slicing meat and cheeses. Miyabi knives blend Japanese craftsmanship with German engineering expertise to produce the ultimate kitchen knives. Beautifully polished to a mirror finish, the blade is extremely durable and corrosion resistant. The triple-rivet handle supports both Western chopping and Asian rocking cuts.
- Features:
- Authentic, thin Japanese blade profile.
- Ergonomic, triple riveted POM handle.
- Rounded spine and heel.
- Handcrafted in Seki, Japan.
- Construction:
- Fabricated from FC61 fine carbide steel with 61 Rockwell hardness.
- Ice-hardened FRIODURx2 blade for edge retention and corrosion resistance.
- Cleaning:
- Hand washing recommended, dishwasher chemicals can damage the surface of the steel.
- Clean under warm water with mild soap and non-scratch cloth or sponge.
- Dry immediately
- Use & Storage:
- To maintain a sharper cutting edge, use a sharpening steel, preferably each time after youÕve used a knife.
- Do not cut through bone unless using a meat cleaver, as bone could damage the knife blade.
