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Ajigataya Chopping Board & Knife
  1. Ajigataya Chopping Board & Knife

Ajigataya Chopping Board & Knife

Walnut chopping board and razor sharp, hand forged paring knife set.

More Information

Mini chopping board and hand forged paring knife set from the 5th generation blacksmith Hinoura in Sanjo City, Niigata. Ideal for cheeses, salami and fruits.

The walnut board holds the stainless steel paring knife - also with a walnut handle. This little knife punches way above its weight - its hand laminated blade is VG-10 steel clad with softer stainless steel for protection - rust resistant, incrediby sharp, and very, very nice.

Tips

    Don’t leave the wooden chopping boardsto soak in the sink!

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    $139.00

    USD / Delivering to United States

    Ajigataya Chopping Board & KnifeUnavailable (ETA 26 Jul): Get Email Alert

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    Ajigataya Chopping Board & Knife
    • 440g
    • 272 x 170 x 15mm
    • 95mm blades
    • SLD Stainless steel
    • Walnut handles
    • Made in Sanjo, Japan
    • Includes Board and Knife
    • Unavailable (ETA 26 Jul)
    Delivery

    UK:

    • Free delivery for orders over £100*
    • £4.00: 48 Tracked with Royal Mail - delivered by the postie, can be left in safe place, limited tracking info. Approx 2-4 working days.
    • £7.50: FedEx Tracked service delivered next working day for orders received before 1pm GMT Mon–Fri (ex Bank Holidays).

    *Surcharges may apply to some larger or heavier items to some areas.

    Global:

    • Free delivery for orders over £/$/€100*
    • Price depends on location - adjust the COUNTRY tab in your basket to see the price.
    • We use DHL or FedEx, and we’ll email you the tracking info.

    *Surcharges may apply to some larger or heavier items to some areas.

    Please note Niwaki are not responsible for any import duty, taxes or fees incurred and these will be will be collected by our courier during customs clearance — For EU countries, when possible DHL will provide an estimate on the order confirmation page.

    Knife Care

    Handle Japanese knives carefully - the steel is brittle. Don’t cut bones, don’t use on hard surfaces, don’t chuck them about and don’t put them in the dishwasher. Handle them like you handle your wine glasses and you’ll be fine.

    • Hand wash
    • Avoid soaking - especially the traditional style knives, as it expands the wooden handles
    • Dry thoroughly
    • Store individually
    • Wipe over with Camellia Oil if not using regularly
    • Sharpen every two weeks or so of regular use
    • Use the Niwaki Combination Stone for everyday sharpening
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