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  1. Niwaki Kiri Knife • Petty 135mm
  2. Niwaki Kiri Knife • Santoku 165mm
  3. Niwaki Kiri Knife • Nakiri 165mm
  4. Niwaki Kiri Knife • Gyuto 210mm

Niwaki Kiri Knife Range

VG10 stainless steel paired with camphor wood handles… read the full description.

Delivering to US (Paying in USD) Edit

Niwaki Kiri Knife • Gyuto 210mm is in stock, available to dispatch worldwide, or contact us for showroom stock availability.

  • 5oz
  • 1' 2.2 x 2 x 0.9"
  • 8.3" blades
  • VG-10 Stainless Steel
  • 60 HRC
  • Camphor handles
  • Made in Japan
Niwaki Kiri Knife • Gyuto 210mm

Niwaki Kiri Knife • Santoku 165mm is in stock, available to dispatch worldwide, or contact us for showroom stock availability.

  • 5oz
  • 1' 0.2 x 2 x 0.8"
  • 6.7" blades
  • VG-10 Stainless Steel
  • 60 HRC
  • Camphor handles
  • Made in Japan
Niwaki Kiri Knife • Santoku 165mm

Niwaki Kiri Knife • Nakiri 165mm is in stock, available to dispatch worldwide, or contact us for showroom stock availability.

  • 6.1oz
  • 1' 0.2 x 2 x 0.8"
  • 6.7" blades
  • VG-10 Stainless Steel
  • 60 HRC
  • Camphor handles
  • Made in Japan
Niwaki Kiri Knife • Nakiri 165mm

Niwaki Kiri Knife • Petty 135mm is in stock, available to dispatch worldwide, or contact us for showroom stock availability.

  • 2.5oz
  • 10.6 x 1.2 x 0.7"
  • 5.5" blades
  • VG-10 Stainless Steel
  • 60 HRC
  • Camphor handles
  • Made in Japan
Niwaki Kiri Knife • Petty 135mm

Product description

The Kiri Knife range is the end result of many years spent inspecting and judging the qualities of different Japanese knives. We think they’re the perfect marriage of performance and value, and it’s all down to the materials and craftsmanship.

VG10 stainless steel has many advantages. You don’t need to worry about oxidation in the same way as you would with carbon steel, but there’s enough carbon in the mix that they are still easy to sharpen. It’s a hard steel, as steel goes, so it holds that edge for longer, making it an excellent all round, best-of-both worlds material for hard-working kitchen knives.

Octagonal Japanese-style camphor wood handles with a pearlescent grain are a delight to hold and easy to keep clean.

As you would expect, these premium materials have been combined in a perfectly balanced design to satisfy chefs of all levels.

This range of exquisite knives has been crafted by third generation bladesmiths in Sanjo, the home of blacksmithing in Japan’s Niigata Prefecture. Since the establishment of the forge in 1927, knowledge and technical know-how have been passed down through successive generations, with tradition and innovation working hand in hand. The patent for three-layer stainless steel knives in the late 1950s was starting point for this range, which showcases the best characteristics of stainless steel.

Best usage

Use the Petty for smaller jobs, the Santoku for all round chopping and dicing, the Nakiri for veg prep and the Gyuto for slicing meat, or use them however feels right to you – there’s no need to stick to the rules.

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.
Niwaki Kiri Knife • Gyuto 210mm is in stock, available to dispatch worldwide, or contact us for showroom stock availability. “LOVEYOURGARDEN” (14% off for Valentines) when adding to basket (T&C apply).Add to Wishlist
Niwaki Kiri Knife • Nakiri 165mm is in stock, available to dispatch worldwide, or contact us for showroom stock availability. “LOVEYOURGARDEN” (14% off for Valentines) when adding to basket (T&C apply).Add to Wishlist
Niwaki Kiri Knife • Petty 135mm is in stock, available to dispatch worldwide, or contact us for showroom stock availability. “LOVEYOURGARDEN” (14% off for Valentines) when adding to basket (T&C apply).Add to Wishlist
Niwaki Kiri Knife • Santoku 165mm is in stock, available to dispatch worldwide, or contact us for showroom stock availability. “LOVEYOURGARDEN” (14% off for Valentines) when adding to basket (T&C apply).Add to Wishlist

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