Niwaki Carbon Knife Range

Japanese Kitchen Knife

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Who needs a magimix when you have Japanese steel in your hands? 

George I. 

White paper shirogami steel, wrapped in a softer jigane steel, with octagonal rosewood handles. Beautifully balanced and beautifully simple. White paper steel is a popular choice for Japanese chefs, as it sharpens quickly and easily so is perfect not just for regular sharpening, but also for beginners. 

Get these for their weight and feel, if you're after a truly Japanese experience.

  • Octagonal Rosewood Handles
  • White paper steel blades

Niwaki Tip: Hand wash and dry well - regular use is the best form of care!

Knife Use Steel Blade Bevel Total Length Weight
Santoku all rounder Shirogami #2
White Paper Steel
165mm  Double 305mm 125g
Nakiri veg Shirogami #2
White Paper Steel
165mm Double 305mm 137g
Mini Santoku all rounder Shirogami #2
White Paper Steel
120mm Double    
Ajikiri fish filleting Kigami
Yellow Paper Steel
105mm Single  222mm  75g
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