A great introduction to Japanese kitchen knives
Hard wearing, everyday Stainless Steel kitchen knives - a great way to get into the feel and balance of Japanese knives, without the necessary discipline - they'll survive the odd outing in the dishwasher. The DSR-1K6 stainless steel is rust proof, and sharpens quickly and easily - use Shapton Stones or a Swiss Istor Sharpener every few weeks or so.
- The DSR-1K6 stainless steel
- Rustproof and hard wearing
- Poplar handles
- Resin ferrules
Niwaki Tip: Learn to treat your knives with care - don't throw them in the sink, use a wooden chopping board, and store individually.
| Knife | Use | Length | Blade | Weight |
|---|---|---|---|---|
| Santoku | all rounder | 12" (30.5cm) | 7" (18cm) | 96g |
| Nakiri | veg and all rounder | 11.5" (30cm) | 7" (17.5cm) | 112g |
| Deba | fish filleting (single bevel) | 11" (28.5cm) | 6" (15.5cm) | 146g |
| Yanagiba | fish slicing / sashimi (single bevel) | 14" (35cm) | 8" (20.5cm) | 118g |
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