
Niwaki Combination Stone #1000/3000
$42.50 exVAT
VG10 stainless steel paired with camphor wood handles… read the full description.
Delivering to US (Paying in USD)
Please note: By law, we are not permitted to sell a knife or blade to any person under the age of 18. By placing an order for one of these items you are declaring that you are 18 years of age or over. These items must be used responsibly and appropriately.
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.
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.