Miyabi Rosewood (Shotoh) Paring Knife 9cm

After the Santoku, the Shotoh is the bestselling blade shape in Japan

The Miyabi Rosewood 6000MCT 9cm  (Shotoh) Paring Knife is a small Asian vegetable knife with a strong blade, straight cutting edge and firm tip.  The Shotoh, which means a small sword, is a small knife suited for cutting, peeling and cleaning fruit and vegetables.

Miyabi knives are authentically designed by Japanese artisans, reflecting a fusion of stunning aesthetics and exceptional functionality. Handcrafted in Seki, Japan, these knives embody the artistry and dedication to quality synonymous with traditional Japanese knife-making. Each knife is meticulously handcrafted, taking over 40 days and 100+ steps to create, exemplifying the traditions and craftsmanship of Japanese sword makers.

The Rosewood series Pakka Wood handle features a mosaic accent, brass and red spacers, and a stainless steel end cap with the logo. It looks beautiful and is comfortable to hold. Experience the perfect blend of Japanese tradition and precision engineering with the Miyabi 6000MCT Knife.

Features:

• Core Material: Ultra-hard MC63 micro carbide powder steel
• Cladding: Encased in two additional steel layers with a hand-hammered Tsuchime finish
• CRYODUR® Blades: Hardened through a special process, including ice-hardening at -196°C, achieving a hardness of approximately 66 HRC
• Tsuchime Finish: The hammered surface creates air pockets, allowing food to release effortlessly after each cut, essential for precision slicing such as sashimi or carpaccio
• Honbazuke Technique: Each blade is hand-honed on both sides to achieve an ultra-sharp finish with a razor-sharp angle of 9.5 to 12 degrees
• Rosewood Pakka Wood handle
• The handle features a mosaic accent, brass and red spacers, and a stainless steel end cap with the Miyabi logo
• Ergonomics: Beautiful and comfortable to hold, enhancing the overall handling experience
• Gift Boxed

To find out the best knife to use for your next task at hand, how to sharpen and care for it, and why how your knife is produced is important, check our Best Knife Guide Online blog post.