- SG2 micro-carbide powder steel
- Authentic thin Japanese blade profile
- Hand-honed using the three-step Honbazuke process for a 9.5 to 12 degree edge
- CRYODUR blade, ice-hardened to Rockwell 63
- SG2 core is protected by two layers and finished with a katana edge
- D-shaped Cocobolo pakkawood handle
- Hammered “Tsuchime” finish
- Handcrafted in Seki, Japan
Miyabi Artisan 3.5" Paring Knife
Handle delicate kitchen tasks with confidence using the Miyabi Artisan 3.5-inch Paring Knife. Designed for precision cutting, this compact blade excels at peeling, trimming, slicing, and preparing small fruits and vegetables. Its razor-sharp edge and balanced design make detailed prep work effortless for both home cooks and professional chefs.
Crafted in Japan, Miyabi Artisan knives combine traditional craftsmanship with advanced blade technology, delivering exceptional sharpness and long-lasting durability in every cut.
Precision Knife for Detailed Prep 🔪🍓
The 3.5-inch paring blade is ideal for intricate kitchen work where accuracy matters most. From peeling apples to slicing garlic or trimming herbs, this knife offers excellent control and clean, precise cuts. 🍎🧄
Premium SG2 Micro-Carbide Steel Core
At the center of the blade is SG2 micro-carbide powder steel, known for its incredible hardness and ability to maintain a razor-sharp edge longer than many traditional knives. The blade is layered with nickel and stainless steel and finished with a distinctive Tsuchime (hammered) texture, which helps reduce food sticking during slicing.
Elegant Cocobolo Rosewood Pakkawood Handle
The handle is crafted from Cocobolo Rosewood Pakkawood, offering durability, moisture resistance, and a luxurious look. Designed with a subtle curve for comfort, it features brass and red spacers with a decorative mosaic pin, creating a secure grip and striking visual appeal. ✨
Key Features
-
🔪 3.5" paring knife ideal for precision kitchen prep
-
🍓 Perfect for peeling, trimming, and slicing fruits and vegetables
-
🧬 SG2 micro-carbide steel core for exceptional edge retention
-
🔨 Tsuchime hammered blade finish helps prevent food from sticking
-
Handcrafted in Japan using traditional knife-making techniques
-
🌳 Cocobolo Rosewood Pakkawood handle with mosaic pin accents
-
✨ Elegant design with brass and red spacer details
Item number: 34072-093
About the Miyabi Artisan Series
The Miyabi Artisan collection blends elegant design with exceptional cutting performance. Each knife features a premium SG2 micro-carbide steel core, protected by layers of nickel and stainless steel for strength and durability.
The blade’s Tsuchime hammered finish not only adds visual appeal but also helps reduce friction when slicing food. Paired with beautifully crafted Cocobolo Rosewood Pakkawood handles, Miyabi Artisan knives deliver professional-level precision and long-lasting performance.
About ZWILLING J.A. Henckels
Founded in 1731, ZWILLING J.A. Henckels has built a global reputation for producing high-quality kitchen tools trusted by chefs and home cooks alike. With nearly three centuries of expertise, the brand continues to lead the industry with products known for craftsmanship, innovation, and reliability.
From premium cutlery to cookware and kitchen accessories, ZWILLING products are designed to deliver lasting performance and timeless quality in kitchens around the world. 🌍🍳
| Name: |
Miyabi Artisan Paring Knife - 3.5″ |
| UPC: |
035886307936 |
| Manufacturer: |
Miyabi |
Care of Knives
A good knife is an investment. With proper care, it will last a lifetime.
Banging against other cutlery or pots and pans could chip the edge. High heat and detergent can discolor and damage the handle. Instead, wipe the knife clean in your sink with a wet cloth of soft sponge with dish soap. Dry immediately. All Miyabi and Kramer by Zwilling knives need to be hand washed (see instructions below)
No metal is completely "stainless." Do not allow acidic foods (lemon, mustard, tomato, etc) to remain on the blade after use. This may cause tarnishing. Should the blade show signs of staining, use a non abrasive metal polish for cleaning. Carbon steel knives develop a patina over time, causing the steel will turn dark gray or black. To minimize discoloring, immediately after cutting highly acidic food, rinse, wipe the blade, and then return to cutting. Always rinse and dry carbon steel blades immediately after use.
Removing Rust Spot - If rust spots form on a carbon steel blade, they can be easily removed with an abrasive bench stone also called a "Rust Eraser" following these steps
1. Wet Rust with water 2. Rub spot with light pressure in one direction parallel to the blade's pattern. 3. Wipe the blade clean and dry with a paper towel.
Do not use tough bone with knives (except meat cleavers). Do not use knives for poking, prying, separating, or cutting semi-frozen or frozen foods. Do not use knives as screwdrivers or can openers. This is not their designated purpose and may result in bending or breaking the blade or edge of the knife. Zwilling J.A. Henckels warranty does not cover misuse.
Proper Knife Storage
Knives have to be stored in a safe place to protect the cutting edge and guarding against injuries. There are some options for storing your knives. Magnetic knife bars are convenient and safe for chefs who want to be able to view their blades and easily access then. They attach to the wall and firmly hold knives in place. A wooden knife block is the best way to store knives on the counter. The size of the block varies with the number of knives to be store. Most block sets also have a slot for a honing steel and kitchen shears.
Cutting Surfaces
Cutting Surfaces should be smooth, easy to clean and "give" on contact with knife cuts. Zwilling J.A. Henckles recommends: wooden or bamboo cutting boards and quality polyethylene boards. Avoid surfaces that can dull or damage the knife such as china, marble, granite, tile, Formica, porcelain, stainless counter tops and glass. Remember, all cutting boards and surfaces should be cleaned thoroughly immediately after use to avoid harmful bacteria growth.
