- SG2 Powder-steel core is clad in layers of nickel and stainless steel
- Ice-hardened to 63 Rockwell hardness for exceptional durability
- Hammered finish prevents sticking and looks stunning
- Hand-honed blade is exceptionally sharp
- Distinctive Pakka wood handle features brass and red spacers, stainless steel endcap, and attractive mosaic pin.
Miyabi Artisan 5.5" Prep Knife
Simplify your kitchen prep with the Miyabi Artisan 5.5-inch Prep Knife, a versatile blade designed to bridge the gap between a chef’s knife, utility knife, and paring knife. Compact yet powerful, this knife is ideal for slicing fruits, chopping vegetables, trimming meats, butterflying poultry, and cutting cheeses. Its balanced size makes it a dependable tool for a wide range of everyday kitchen tasks.
Handcrafted in Japan, the Miyabi Artisan prep knife combines traditional Japanese knife-making techniques with advanced metallurgy, delivering exceptional sharpness and long-lasting durability.
Multi-Purpose Prep Knife 🔪🥕
The 5.5-inch blade offers excellent control and flexibility, making it perfect for precise kitchen prep. From slicing apples to preparing chicken or herbs, this knife provides clean, effortless cuts with remarkable accuracy. 🍎🍗
SG2 Micro-Carbide Steel Core
At the heart of the blade is premium SG2 micro-carbide powder steel, prized for its exceptional hardness and edge retention. The blade is layered with nickel and stainless steel and ice-hardened to approximately 63 Rockwell, delivering outstanding durability and long-lasting sharpness.
A distinctive Tsuchime (hammered) finish helps reduce food sticking while adding a striking handcrafted appearance.
Cocobolo Rosewood Pakkawood Handle
The elegant handle is crafted from Cocobolo Rosewood Pakkawood, offering strength, moisture resistance, and a luxurious look. Its ergonomic shape features brass and red spacers with a decorative mosaic pin, providing a comfortable grip and excellent cutting control. ✨
Key Features
-
🔪 5.5" prep knife for versatile kitchen tasks
-
🥕 Ideal for fruits, vegetables, cheese, and light protein prep
-
🧬 SG2 micro-carbide steel core for exceptional edge retention
-
❄️ Ice-hardened blade (~63 Rockwell) for durability
-
🔨 Tsuchime hammered blade finish helps prevent food sticking
-
Handcrafted in Japan using traditional sharpening methods
-
🌳 Cocobolo Rosewood Pakkawood handle with mosaic pin accents
Item number: 34075-143
About the Miyabi Artisan Series
The Miyabi Artisan collection combines elegant craftsmanship with outstanding cutting performance. Each knife features a high-performance SG2 micro-carbide steel core layered with nickel and stainless steel for superior durability and edge retention.
The blade’s Tsuchime hammered finish improves food release while adding a distinctive handcrafted look. Paired with beautifully crafted Cocobolo Rosewood Pakkawood handles, Miyabi Artisan knives deliver precision cutting, durability, and timeless Japanese design.
About ZWILLING J.A. Henckels
Founded in 1731, ZWILLING J.A. Henckels has built a worldwide reputation for producing premium kitchen tools trusted by professional chefs and home cooks alike. With nearly three centuries of expertise, the brand continues to set industry standards for quality, craftsmanship, and innovation.
From high-performance cutlery to cookware and kitchen accessories, ZWILLING products are designed to deliver reliable performance and lasting durability in kitchens around the world. 🌍🍳
| Name: |
Miyabi Artisan Prep Knife - 5.5″ |
| UPC: |
035886331009 |
| Manufacturer: |
Miyabi |
Care of Knives
A good knife is an investment. With proper care, it will last a lifetime.
All Zwilling J.A. Henckels and the Miyabi Red Marimoto Edition knife are dishwasher safe. However, we do not recommend putting knives in the dishwasher. 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. Other Miyabi and all 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 Zwilling J.A. Henckels blocks 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.
