Shop Online • London Showroom • HQ Showroom

  1. Shigeki Damascus Gyuto
  2. Shigeki Damascus Petty
  3. Shigeki Damascus Nakiri
  1. Shigeki Damascus Gyuto
  2. Shigeki Damascus Petty
  3. Shigeki Damascus Nakiri

Shigeki Damascus

More Information

Classic damascus knives from Shigeki Tanaka. Shigeki uses VG-10 steel from Tafeku for his cutting edges - a hard wearing steel containing 1% molybdenum which gives it great toughness as well as cutting ability. Clad with 17 layer stainless steel damascus it holds a great edge and resists rust well, and fitted with an octagonal walnut handle it straddles the gap between Japanese and western knives nicely.

Tips

    Sharpen with Shapton stones - we use the #2000 Glass Stone as our regular.

    Delivering to US (Paying in USD) Edit

    GyutoFree delivery for orders over $100.00*Add to Wishlist
    NakiriFree delivery for orders over $100.00*Add to Wishlist
    PettyFree delivery for orders over $100.00*Add to Wishlist
    Set of 3Free delivery for orders over $100.00*Add to Wishlist
    Shigeki Damascus • Gyuto
    • 129g
    • 330 x 18 x 45mm
    • 180mm blades
    • VG-10 Stainless Steel
    • Walnut handles
    • Made in Japan
    • In Stock - Available to dispatch worldwide, contact us for showroom stock availability
    Shigeki Damascus • Nakiri
    • 154g
    • 302 x 18 x 48mm
    • 165mm blades
    • VG-10 Stainless Steel
    • Walnut handles
    • Made in Japan
    • In Stock - Available to dispatch worldwide, contact us for showroom stock availability
    Shigeki Damascus • Petty
    • 75g
    • 282 x 15 x 34mm
    • 150mm blades
    • VG-10 Stainless 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).

    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, 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.
    Essentials