The Paring knife is light and thin with a bit of flex to it and is used for peeling, chopping and trimming. Not used in a hammer grip way meaning you don’t chop up and down like a chefs knife due to not having enough clearance for the knuckles. Mostly used for cutting away from the chopping board but is essential for any knife roll and home kitchen. The general size of a paring knife ranges from 95mm to 150mm but can go up to 180mm but this is considered to be in a slicing categories.

The 5000MCD Series by MIYABI showcases the exquisite craftsmanship and sharpness typical of Japanese knives. With a core made from MC63 micro carbide powder steel surrounded by 100 layers of steel, these knives achieve a Rockwell hardness rating of approximately 63, ensuring exceptional edge retention. Utilising the Honbazuke technique, each blade is meticulously honed on both sides to achieve an ultra-sharp edge at a precise angle of 9.5° to 12°. The traditional D-shaped handle, crafted from masur birch, provides optimal balance and control, while the elegant end cap adds a final touch of sophistication to the design.

Weight: 75g

Handle Material: D shape Masur birch

Handle Length: 100mm (3.9")

Blade Length: 87mm (3.4")

Blade Depth: 25mm

Thickness at spine: 1.3mm

Thickness at tip: 0.2mm

Cutting Edge: Double 50/50

Blade Material: MicroCarbide MC63 powder steel embedded in 100 layers of steel

Hardness (Rockwell scale): 63 - 64