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.
|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|