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  1. Hamon-Damascus-Knife-Set-•-Hero
    A trio of world-class Japanese Damascus steel knives
  2. Camphor-Tree
    Japanese VG-10 stainless steel paired with camphor wood handles
  1. Hamon Damascus Knife Set • Open Box
  2. Hamon Damascus Knife Set • Petty 150mm Japanese Chef Knife
  3. Hamon Damascus Knife Set • Nakiri 165mm
  4. Hamon Damascus Knife Set • Gyuto 210mm
  5. Hamon Damascus Knife Set • Box
  1. Hamon Damascus Knife Set • Open Box
  2. Hamon Damascus Knife Set • Petty 150mm Japanese Chef Knife
  3. Hamon Damascus Knife Set • Nakiri 165mm
  4. Hamon Damascus Knife Set • Gyuto 210mm
  5. Hamon Damascus Knife Set • Box

Niwaki Hamon Damascus Knife Set

Perhaps the last three knives you will ever need to buy

More Information

These incredible knives, forged in Sanjo, up in Niigata in the North of Japan (famous, amongst other things, for heavy winter snow and fantastically fresh fish) incorporate hand forged VG-10 stainless steel hagane blades, laminated to a beautiful damascus jigane, creating a highly practical and deeply alluring finish.

The damascus blade is balanced by the grain of the octagonal camphor wood handles (from the enormous Cinnamomum camphora trees that are native to Japan and one often sees growing outside Shinto shrines) and the whole set of three knives sits in a Paulownia kiribako box, wrapped within a white cotton raw-edge tenugui (suggesting the purity and widsom of the Shinto gods).

Use the short Petty for peeling and paring, the square ended Nakiri for vegetables, and the mighty Gyuto for pretty much everything.


Delivering to US (Paying in USD) Edit

Niwaki Hamon Damascus Knife SetFree delivery for orders over $100.00 (excluding any surcharges if applicable, and any applicable customs taxes for non GB deliveries)Add to Wishlist / Save for later
Niwaki Hamon Damascus Knife Set
  • 900g
  • VG-10 Stainless Steel
  • 60 HRC
  • Camphor handles
  • Made in Japan
  • Petty 150mm
  • Nakiri 165mm
  • Gyuto 210mm
  • In Stock - Available to dispatch worldwide, contact us for showroom stock availability

UK: (excluding Tripod Ladders)

  • Free delivery for orders over £100*
  • £4.00: Standard service via Royal Mail Tracked 48; typically 2–5 working days.
  • £7.50: Priority service via Royal Mail Tracked 24, DHL, FedEx, or UPS; typically delivered next working day by 6pm (excluding Sat/Sun and UK Bank Holidays) for orders received before 12pm GMT Mon–Fri (excluding UK Bank Holidays).

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, FedEx, or UPS, and we’ll email you the tracking info.

*Customs fees may apply and are estimated during checkout. 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

For better or worse, Western knives are often seen as general purpose kitchen tools, used for cutting, prising, 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 steel, but that comes at a price: the steel –especially steel with high carbon content - may be more brittle than you are 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.
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