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Miyabi Kaizen 3.5" Paring Knife

MSRP: $150.00
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Due to global supply chain issues and increased demand, items shipped directly from the manufacturer may arrive later than anticipated. Estimated arrival will be communicated when available from the manufacturer. Expedited shipping not available.

Miyabi’s Kaizen line strives for perfection (Japanese for “improvement” or “change for the better”) by combining the best hardening technology with the artistry of traditional Japanese craftsmanship.  A resilient core of VG10 super steel is protected by a beautiful 64-layer flower Damascus pattern.  CRYODUR blades are exceptionally sharp and durable due to Miyabi’s innovative ice-hardening treatment.  Blades are hand-honed with the historic Honbazuke method.  Precision cutting is the result of this attention to detail.  The blade is balanced by a refined D-shaped handle of black linen Micarta.  The comfortable, wood-like texture of the handle is moisture repellant and slip resistant.  This straight edge paring knife is a must have for your kitchen, for peeling and slicing fruits and vegetables, removing blemishes, mincing and dicing.  


  • VG10 super steel
  • Authentic thin Japanese blade profile
  • Hand-honed using the 3-step Honbazuke process to a 9.5 to 12 degree edge
  • CRYODUR blade, ice-hardened to Rockwell 60
  • 65-layer flower Damascus design with katana edge
  • Traditional Japanese D-shaped black linen Micarta handle
  • Handcrafted in Seki, Japan
  • VG10 super steel.
  • Authentic thin Japanese blade profile.
  • Hand-honed using the three-step Honbazuke process.
  • Construction:
  • Traditional Japanese D-shaped black linen Micarta handle.
  • CRYODUR blade, ice-hardened to Rockwell 60.
  • 65-layer flower Damascus design with katana edge.
  • Handcrafted in Seki, Japan.
  • 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.