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Niwaki Nashi Knife Range
  1. Niwaki Nashi Paring 90mm
  2. Niwaki Nashi Petty 125mm
  3. Niwaki Nashi Gyuto 180mm
  4. Niwaki Nashi Nakiri 150mm
  5. Niwaki Nashi Gyuto 210mm
  6. Niwaki Nashi Sujihiki 240mm
  1. Niwaki Nashi Paring 90mm
  2. Niwaki Nashi Petty 125mm
  3. Niwaki Nashi Gyuto 180mm
  4. Niwaki Nashi Nakiri 150mm
  5. Niwaki Nashi Gyuto 210mm
  6. Niwaki Nashi Sujihiki 240mm

Niwaki Nashi Knife Range

More Information

Real beauties. Stainless steel wrapped around razor sharp Aogami #2 Blue Carbon blades with a nashi finish said to resemble the rough texture of a Japanese pear. The walnut handle is shaped in a Western style giving a familiar feel, but with a lovely Japanese balance. The stainless nashi coating is irregular, and some knives can appear quite heavily pitted - this is not a fault, but shows the hand of the maker, and prevents food from sticking to the blade.

Get these Japanese kitchen knives if you want the sharpest steel coupled with stainless protection, a nice familiar handle and a great deal of style.

Tips

    Sharpen every few weeks with a Niwaki Combination Stone.

    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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    USD / Delivering to United States

    Gyuto 180mmAdd to Wishlist
    Gyuto 210mmAdd to Wishlist
    Nakiri 150mmAdd to Wishlist
    Paring 90mmAdd to Wishlist
    Petty 125mmAdd to Wishlist
    Sujihiki 240mmAdd to Wishlist
    Niwaki Nashi Knife • Paring 90mm
    • 46g
    • 202 x 16 x 25mm
    • 90mm blades
    • Aogami Blue Paper steel
    • Walnut handles
    • Made in Sanjo, Japan
    • In Stock - Available to dispatch worldwide, or to collect
    Niwaki Nashi Knife • Petty 125mm
    • 63g
    • 233 x 15 x 22mm
    • 125mm blades
    • Aogami Blue Paper steel
    • Walnut handles
    • Made in Sanjo, Japan
    • In Stock - Available to dispatch worldwide, or to collect
    Niwaki Nashi Knife • Gyuto 180mm
    • 142g
    • 180mm blades
    • Aogami Blue Paper steel
    • Walnut handles
    • Made in Sanjo, Japan
    • In Stock - Available to dispatch worldwide, or to collect
    Niwaki Nashi Knife • Gyuto 210mm
    • 199g
    • 350 x 20 x 47mm
    • 210mm blades
    • Aogami Blue Paper steel
    • Walnut handles
    • Made in Sanjo, Japan
    • In Stock - Available to dispatch worldwide, or to collect
    Niwaki Nashi Knife • Nakiri 150mm
    • 190g
    • 290 x 20 x 52mm
    • 150mm blades
    • Aogami Blue Paper steel
    • Walnut handles
    • Made in Sanjo, Japan
    • In Stock - Available to dispatch worldwide, or to collect
    Niwaki Nashi Knife • Sujihiki 240mm
    • 163g
    • 380 x 20 x 34mm
    • 240mm blades
    • Aogami Blue Paper steel
    • Walnut handles
    • Made in Sanjo, Japan
    • In Stock - Available to dispatch worldwide, or to collect
    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.

    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

    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
    Essentials