Miyabi Evolution Prep Knife

A prep knife is essentially a smaller, more agile version of a chef's knife. At 5.25 inches, it offers more blade surface and knuckle clearance than a traditional paring knife, making it ideal for mincing herbs, slicing small vegetables, or trimming meat.

While the FC61 fine carbide steel is highly durable and corrosion-resistant, it is harder than typical Western stainless steel. To maintain its edge, you should avoid cutting on glass or stone surfaces and always hand wash the knife to prevent the handle and blade from degrading in the dishwasher.

Yes. The blade profile is designed to accommodate both Western-style chopping and Asian-style rocking techniques, giving you versatility for various prep tasks in the kitchen.

An HRC rating of 61 indicates a very hard steel, which allows the blade to hold a razor-sharp edge significantly longer than softer knives. However, this hardness also makes the blade slightly more brittle, so it is best to avoid using it on bones or frozen foods to prevent chipping.

The handle features an ergonomic, triple-rivet design made from POM, a durable synthetic material. It is shaped to provide a secure, balanced grip that minimizes hand fatigue during repetitive tasks.