Miyabi Kaizen 2 Paring Knife - 3" VG10

This is a food prep knife designed for users who value excellent sharpness and edge retention but do not want to worry about the rust that non-stainless steel presents.

This is a high-carbon stainless steel chef knife designed to cut produce and boneless meats.

Pros: Sharpness, edge retention, stain-free, ambidextrous handle, easy to keep sharp.

Cons: Fragile

The blades are damascus-clad VG10 cobalt alloy, a high-carbon stainless steel that stays sharp longer than most other steels.

The handle is made of pakka wood with a steel end cap and mosaic pin.

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and the blades can chip if not handled carefully. High Carbon steel chef knives can rust and corrode if not dried promptly and kept dry.