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Tetsuhiro
  1. Tetsuhiro Santoku
  2. Tetsuhiro Nakiri
  3. Tetsuhiro Yanagiba
  4. Tetsuhiro Deba
  1. Tetsuhiro Santoku
  2. Tetsuhiro Nakiri
  3. Tetsuhiro Yanagiba
  4. Tetsuhiro Deba

Tetsuhiro Knife Range
Kitchen Knife

More Information

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 every few weeks or so.

Tips

    Learn to treat your knives with care - don’t throw them in the sink, use a wooden chopping board, and store individually.

    Paying in USD / Delivering to United States

    DebaAdd to Wishlist
    NakiriAdd to Wishlist
    SantokuAdd to Wishlist
    Set of 4Add to Wishlist
    YanagibaAdd to Wishlist
    Tetsuhiro Knife • Deba
    • 149g
    • 287 x 22 x 49mm
    • 155mm blades
    • DSR-1KR Stainless Steel
    • Poplar handles
    • Made in Japan
    • In Stock - Available to dispatch worldwide, contact us for showroom stock availability
    Tetsuhiro Knife • Nakiri
    • 112g
    • 295 x 22 x 51mm
    • 165mm blades
    • DSR-1KR Stainless Steel
    • Poplar handles
    • Made in Japan
    • In Stock - Available to dispatch worldwide, contact us for showroom stock availability
    Tetsuhiro Knife • Santoku
    • 100g
    • 304 x 22 x 48mm
    • 170mm blades
    • DSR-1KR Stainless Steel
    • Poplar handles
    • Made in Japan
    • In Stock - Available to dispatch worldwide, contact us for showroom stock availability
    Tetsuhiro Knife • Yanagiba
    • 120g
    • 350 x 20 x 32mm
    • 210mm blades
    • DSR-1KR Stainless Steel
    • Poplar 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).

    *Surcharges may apply to some larger or heavier items to some areas.

    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 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.

    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.
    A great introduction to Japanese kitchen knives
    Essentials