Paring Knife 90 mm Kanetsugu Miyabi Isshin
Code: 2000Related products
Product detailed description
Japanese Paring Knife 90 mm Kanetsugu Miyabi Isshin
The Kanetsugu Miyabi Isshin Paring 90 mm is a small, lightweight, and highly precise Japanese kitchen knife designed for detailed work in the kitchen. It is perfect for slicing and peeling fruits, vegetables, herbs, small ingredients, cheeses, and for fine preparation tasks where a larger chef's knife would be unnecessarily bulky. Thanks to its short 90 mm blade, the knife offers maximum control for precise cuts. The Paring type is among the most practical small kitchen knives, ideal for daily quick work, larding, cleaning ingredients, dressing fish and poultry, or portioning smaller pieces of meat.
Knives in the Miyabi Isshin series are manufactured using the traditional SAN-MAI method, which consists of a three-layer blade construction. The hard core made of high-quality AUS-8 stainless steel is protected by two layers of SUS410 stainless steel. This combination ensures excellent sharpness, easy maintenance, corrosion resistance, and simple sharpening. AUS-8 steel is popular for daily kitchen use because it offers a great balance between sharpness, toughness, ease of care, and moisture resistance. This makes the knife suitable for home cooks, beginners, and experienced users of Japanese knives alike.
The handle is crafted from natural rosewood and is firmly connected to the blade using double riveting. Thanks to its low weight of just 40 g, the knife feels extremely light and agile in the hand, allowing for very precise work without unnecessary hand fatigue.
The Miyabi Isshin series is suitable for both professional chefs and home enthusiasts who want to discover the world of high-quality Japanese kitchen knives. The manufacturer, Seki Kanetsugu, hails from the city of Seki, Japan—a region renowned for centuries for the production of samurai swords and kitchen knives.
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Dimensions and Parameters of the Paring Knife 90 mm Kanetsugu Miyabi Isshin
| Japanese Paring Knife 90 mm Kanetsugu Miyabi Isshin | |
| Brand | Kanetsugu |
| Series | Miyabi Isshin |
| Knife Type | Paring / small Japanese kitchen knife |
| Blade Length | 90 mm |
| Total Length | 195 mm |
| Handle Length | 105 mm |
| Weight | 40 g |
| Blade Construction | SAN-MAI / three-layer construction |
| Blade Material | AUS-8 Core, SUS410 outer layers |
| Grind | Double-sided |
| Handle | Rosewood |
| Recommended Use | Fruits, vegetables, herbs, cheeses, smaller cuts of meat, fish, poultry, larding, and detailed work |
| Made In | Japan |
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Need advice? We are happy to help you with your selection or answer your questions about our products. Call our customer hotline at +420 702 049 048, available Mon - Fri, 7:30 AM - 4:00 PM. |
Why choose the Paring 90 mm Kanetsugu Miyabi Isshin knife?
Ideal for detailed work, fruits, vegetables, herbs, and small ingredients.
Excellent maneuverability for peeling, cleaning, and precise cutting.
Reliable Japanese stainless steel with good sharpness and easy maintenance.
Three-layer blade with a hard core and durable outer layers.
Only 40 g for comfortable and precise work without hand fatigue.
Natural look, sturdy double riveting, and comfortable grip.
Easy maneuverability and universal use in everyday preparation.
Ideal small helper for tasks where a large knife is unnecessarily bulky.
How does the Paring knife perform?
The Paring 90 mm Miyabi Isshin feels exceptionally light, confident, and very precise during work. The short blade allows for excellent control over the cut, making the knife suitable for peeling, trimming, larding, cleaning, and detailed preparation of smaller ingredients.
Thanks to the thin blade geometry, it passes through fruits, vegetables, herbs, or smaller pieces of meat very easily without unnecessary crushing. Compared to a larger chef's knife, the Paring offers better hand control and more precise work in tight spaces.
| Feature | Working Advantage |
| Short 90 mm blade | Excellent control for detailed cutting and peeling. |
| Low weight | Comfortable work without unnecessary hand fatigue. |
| Thin grind | Clean cut without crushing fruits and vegetables. |
| Good maneuverability | Confident guidance of the cut when working in hand or on the board. |
Who is the Paring knife suitable for?
| User Type | Usage Advantage |
| Home cooks | Practical small knife for daily preparation of fruits, vegetables, and snacks. |
| Professional chefs | Lightweight utility knife for detailed kitchen tasks. |
| Beginners | Easy maneuverability and safer work with a short blade. |
| Japanese knife lovers | High-quality small Japanese knife as a complement to larger Gyuto or Santoku knives. |
| Everyday use | Ideal for fruits, vegetables, herbs, cheeses, and smaller ingredients. |
Paring vs Utility vs Santoku – what's the difference?
| Knife Type | Characteristics |
| Paring | Small precise knife for peeling, fruits, vegetables, herbs, larding, and detailed work. |
| Utility | Medium-sized universal knife for smaller ingredients, sandwiches, cheeses, and general prep. |
| Santoku | Larger universal Japanese knife for daily cutting of meat, fish, and vegetables. |
Compared to the Utility knife, the Paring is shorter, lighter, and more precise during detailed work. Unlike the Santoku knife, it is not designed for high-volume cutting, but it excels at peeling, cleaning, working in hand, and precise preparation of small ingredients.
What is the Paring knife not suitable for?
The knife is not designed for chopping bones, frozen food, crusty bread, or for cutting large pieces of meat or large types of vegetables. The short blade is optimized primarily for detailed kitchen work, peeling, cleaning, and precise cutting of smaller ingredients.
Frequently Asked Questions
Recommendations and Japanese Knife Maintenance
Never wash the knife in a dishwasher. Wash it by hand after use and dry it immediately.
Do not use the knife as a lever and do not bend the blade. The knife is designed exclusively for cutting.
Protect the blade and edge from falling, impact, and contact with hard materials.
If you won't be using the knife for a long time, lightly coat it with oil and wrap it in a cloth or newspaper.
Store the knife in a safe place, ideally in a protective sheath, knife block, or on a magnetic strip.
Keep the kitchen knife out of reach of children and exercise increased caution when handling.
Notice
Each knife is made from natural materials. Each piece of steel and wood is original, so the final appearance of the knife may differ slightly from the product photo. The knife you receive will be of the same quality and carefully crafted.
Sharpening your kitchen knife
To maintain maximum sharpness, we recommend regular maintenance of your Japanese kitchen knife using high-quality water sharpening stones, diamond sharpening stones, honing steels, and leather strops. Proper care of the edge significantly extends the life of the knife, improves cutting comfort, and helps maintain the blade's precise cutting properties.
Water sharpening stones are one of the gentlest and most effective ways to sharpen Japanese knives. Diamond sharpening stones excel in high efficiency and fast material removal. Honing steels help keep the edge sharp longer between individual sharpenings, and leather strops are used for fine polishing of the edge.
If you are unsure about sharpening, please contact us. We will professionally sharpen your knives according to your individual wishes. We also regularly organize knife sharpening courses, where we will teach you the correct techniques for sharpening and maintaining Japanese knives.
Cleaning your kitchen knife
After each use, wash the knife by hand with lukewarm water, dry it with a soft towel, and store it in a safe place. Residues of aggressive ingredients can cause rust-like spots on the surface of the blade. This is not always corrosion of the blade itself, but often stuck food particles or dirt from the surrounding environment. To remove them, you can use, for example, baking soda mixed with a little water into a fine paste and an old wine cork.
Dellinger Guarantee
Products supplied by Dellinger come with a 100% satisfaction guarantee. We carefully inspect each product and guarantee its high quality, reliability, and long service life. We provide a lifetime warranty on hidden defects. If you have any questions, our team is at your disposal and will be happy to help you with your selection, use, and care of the product.
Additional parameters
| Category: | Miyabi Isshin – Traditional Japanese Kitchen Knives |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.04 kg |
| EAN: | 4511125020003 |
| čepel: | ocel 3 vrstvá |
| ? délka ostří: | 0-100 mm |
| typ rukojeti (střenky): | ergonomická - západní typ |
| typ nože: | Paring |
| série: | Kanetsugu Miyabi Issin |
| production: | Japan |
Kanetsugu Seki Japan – The tradition of Japanese swords in modern cuisine
Kanetsugu Seki Japan is a traditional Japanese knife brand originating in the city of Seki, which is considered the centre of Japanese sword making. Its history dates back to the 14th century, when famous samurai swords were manufactured here. It is this sword-making tradition that the Kanetsugu brand has brought to the world of kitchen knives. The company was officially founded in 1918 by master craftsman Matsujiro Kanetsugu, who continued the legacy of the legendary 14th-century swordsmith Kanetsugu Naoe. Now in its fourth generation, the modern company combines traditional craftsmanship with modern production technologies, while still priding itself on hand sharpening, polishing and precision workmanship.
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What makes Kanetsugu knives so special?
A combination of tradition and technology: Hand-finished blades, many with a Damascus pattern or made from modern powder steels (e.g. SG2), combine aesthetics and performance.
Sharpness and durability: Kanetsugu knives are known for their extreme sharpness, high hardness and long cutting life.
Precision manufacturing: Kanetsugu emphasises ergonomics, balance and perfect control when cutting.
Japanese design: Elegant, traditional and modern blade and handle shapes with an emphasis on aesthetics and user comfort.
Model series and uses
Popular series include:
Zuiun – top-of-the-range models made from SG2 powder steel with a Damascus pattern and a beautiful mirror finish.
Saiun – an elegant series with classic Damascus steel.
Pro M, Pro J, Pro S – professional series for chefs and demanding households.
Kanetsugu knives are manufactured for various uses – from versatile Gyuto knives to small Petty knives and traditional Kiritsuke or Nakiri knives.
Conclusion
Kanetsugu Seki Japan is the choice for those who seek Japanese quality, craftsmanship and uncompromising sharpness. Their knives embody the spirit of the samurai tradition and are ideal for both professionals and lovers of exceptional kitchen utensils.
| Manufacturing company : | Seki Kanetsugu Cutlery Co. |
|---|---|
| Address : | 7 Nishi-Monzen-Cho, Seki City, Gifu Prefecture 501-3837 |
| E-mail : | yukie@sekikanetsugu.co.jp |
| EU representative of the manufacturer : | Dellinger s.r.o. |
| Email of the EU representative : | info@dellinger.cz |