Shop Online • London Showroom • HQ Showroom

V Eagle Double Ended Knife
  1. V Eagle Double Ended Knife

V-Eagle Double-Ended Knife

More Information

Used in Japan by butchers and fishmongers for frozen cuts, this Doctor Doolittle style push me pull you of a knife is also very useful for heavyweight jobs like cutting through pumpkins and squash. The blade is hard wearing molybdenum stainless steel, and the handles are rosewood. Use in a slightly rocking action, ideally on a wooden board. Hand wash only.


    Go slow!


    USD / Delivering to United States

    V-Eagle Double-Ended KnifeAdd to Wishlist
    V-Eagle Double-Ended Knife
    • 275g
    • Molybdenum steel
    • Rosewood handles
    • Made in Japan
    • In Stock - Available to dispatch worldwide, contact us for showroom stock availability

    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

    Handle Japanese knives carefully - the steel is brittle. Don’t cut bones, don’t use on hard surfaces, don’t chuck them about and don’t put them in the dishwasher. Handle them like you handle your wine glasses and you’ll be fine.

    • Hand wash
    • Avoid soaking - especially the traditional style knives, as it expands the wooden handles
    • Dry thoroughly
    • Store individually
    • 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
    For frozen and tough foods