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The Niwaki Carbon Knife Range
  1. Niwaki Carbon Knife Santoku
  2. Niwaki Carbon Knife Range Nakiri
  3. Niwaki Carbon Knife Mini Santoku
  4. Niwaki Carbon Knife Ajikiri
  1. Niwaki Carbon Knife Santoku
  2. Niwaki Carbon Knife Range Nakiri
  3. Niwaki Carbon Knife Mini Santoku
  4. Niwaki Carbon Knife Ajikiri

Niwaki Carbon Knife Range
Japanese Kitchen Knife

More Information

White paper shirogami steel, wrapped in a softer jigane steel, with octagonal handles. Beautifully balanced and beautifully simple Japanese kitchen knives with white paper steel blades - a popular choice for Japanese chefs, as it sharpens quickly and easily so is perfect not just for regular sharpening, but also for beginners.

Get these for their weight and feel, if you’re after a truly Japanese experience. The blades are carbon steel (both the inner and outer layers) and will oxidize and rust if not looked after - clean, dry thoroughly, and wipe with a little Camellia Oil if not used daily.

Tips

    Hand wash and dry well - regular use is the best form of care!

    More about Niwaki Knives

    Niwaki Kitchen Knives are made at the Tadafusa Factory in Sanjo, founded in 1948 and now run by the third generation of the Sone family.

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    Tomoji Sone 曽根 ともじ

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    Paying in USD / Delivering to United States

    Ajikiri 105mmAdd to Wishlist
    Mini Santoku 120mmAdd to Wishlist
    Nakiri 165mmAdd to Wishlist
    Santoku 165mmAdd to Wishlist
    Set of 4Add to Wishlist
    Niwaki Carbon Knife • Ajikiri 105mm
    • 75g
    • 225 x 15 x 35mm
    • 105mm blades
    • Shirogami White Paper Steel
    • Walnut handles
    • Made in Japan
    • In Stock - Available to dispatch worldwide, contact us for showroom stock availability
    Niwaki Carbon Knife • Mini Santoku 120mm
    • 81g
    • 244 x 15 x 37mm
    • 120mm blades
    • Shirogami White Paper Steel
    • Walnut handles
    • Made in Japan
    • In Stock - Available to dispatch worldwide, contact us for showroom stock availability
    Niwaki Carbon Knife • Nakiri 165mm
    • 159g
    • 308 x 20 x 53mm
    • 165mm blades
    • Shirogami White Paper Steel
    • Walnut handles
    • Made in Japan
    • In Stock - Available to dispatch worldwide, contact us for showroom stock availability
    Niwaki Carbon Knife • Santoku 165mm
    • 127g
    • 307 x 18 x 49mm
    • 165mm blades
    • Shirogami White Paper Steel
    • Walnut handles
    • Made in Japan
    • In Stock - Available to dispatch worldwide, contact us for showroom stock availability
    Delivery

    UK: (excluding Tripod Ladders)

    • 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: (excluding Tripod Ladders)

    • 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.

    Which Knife?

    When choosing a Japanese kitchen knife here’s a few things to consider:

    Which Knife type?

    • All-Rounder: the Gyuto or Santoku - the standard domestic knife in Japan. Get one of these if you’re starting out. Technically, the Santoku has a broader blade, while the Gyuto is more slender, and based on a western chef’s knife
    • Veg Knife: Nakiri - good for meat as well. Usuba - this one’s a bit special, it’s single bevelled for traditional Japanese veg prep, wafer thin sheets of daikon radish, that sort of thing
    • Small Knife: Petty
    • Raw Fish: Yanagiba (single bevelled)
    • Carving: Sujihiki
    • Filleting Fish: Deba, Mioroshi, Ajikiri (all single bevelled. Deba is the largest and most substantial, Ajikiri the smallest (named after the aji fish, a kind of mackerel) while Mioroshi is an interesting take on the Deba, with a touch of Gyuto thrown in.

    Which Range?

    • For beginners: think about the stainless steel Tetsuhiro range - they won’t blow you away, but are a great introduction to Japanese knives
    • Beyond that: do you want a more traditional Japanese feel (Masashi’s knives and the Carbon range have Japanese style handles) or a heavier, more substantial Western feel - in which case go for the Nashi or Western range

    White Paper Steel is the easiest to sharpen but Blue Paper Steel holds its edge longer while SLD and VG-10 are hard wearing and semi rust proof (Tadafusa Kobo, Masashi, Shigeki).

    Masashi, needless to say, are the nicest, but the Niwaki Carbon and Niwaki Nashi hit a sweet spot of quality and value, giving you triple layered steel at an affordable price.

    Knife Care

    For better or worse, Western knives are often seen as general purpose kitchen tools, used for cutting, prizing, levering and all sorts of other jobs around the kitchen (and sometimes beyond). Japanese knives should not be viewed this way and it may require a change of mindset to get the best out of your knife and ensure it delivers many years of service. Cared for correctly, this ought to be the case: the quality of the craftsmanship and the ease with which they can be kept incredibly sharp are two of the main reasons to make the switch to Japanese carbon steel, but that comes at a price: the steel is more brittle than you may be used to and they are not for the heavy-handed or the careless. They are unforgiving tools and you may not get an opportunity to make the same mistake twice.

    A good rule of thumb is to show them the same respect you show your poshest wine glasses, but here are some other pointers.

    Commons mistakes to avoid:

    • Leaving wooden handled knives to soak in water.
    • Washing knives in the dishwasher.
    • Not storing them carefully: store them individually, not jumbled up with other cutlery.
    • Cutting into bone. If you’re not sure whether there’s bone, or you know there to be bone present, go very slowly and carefully, or consider using a different knife.
    • Trying to cut frozen foods.
    • Cutting down too hard on to the wrong sort of surface, for example kitchen worktops.

    Don’t be put off. They are great to use and easy to care for. To get the best from your knives:

    • Wash them by hand and dry thoroughly afterwards.
    • 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.
    • Take care with harder foods, such as the skin of a pumpkin or a squash.
    Who needs a magimix when you have Japanese steel in your hands?
    George I
    Essentials