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Western Nakiri and Gyuto
  1. Western Knife Range   Nakiri

Western Blue Paper Knife Range

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Beautiful, highly practical kitchen knives from Sanjo, with the weight and feel of a western-style knife but with a Japanese blade. Blue paper aogami steel, wrapped in an outer layer of stainless, is some of the finest steel around. The handle is pakka wood - resin treated, laminated hardwood.

These are a perfect choice as all-rounders for every day use, especially if you’re new to Japanese knives.


    Treat your knives well and they’ll repay you - hand wash, store separately and sharpen every couple of weeks with a whetstone.

    USD / Delivering to United States

    Western NakiriAdd to Wishlist
    Western Blue Paper Knife • Western Nakiri
    • 157g
    • 302 x 15 x 48mm
    • 180mm blades
    • Aogami Blue Paper steel
    • Pakkawood handles
    • Made in Sanjo, Japan
    • In Stock - Available to dispatch worldwide, or to collect
    Western Blue Paper Knife • Western Gyuto
    • 128g
    • 180mm blades
    • Aogami Blue Paper steel
    • Pakkawood handles
    • Made in Sanjo, Japan
    Shapton Professional Whetstone • #1500
    • 550g
    • 210 x 70 x 15mm
    • Ceramic Compound
    • Made in Utsunomiya, Japan
    • In Stock - Available to dispatch worldwide, or to collect


    • 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.


    • 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.

    Which Knife?

    When choosing a Japanese kitchen knife here’s a few things to consider:

    Which Knife type?

    • All-Rounder: the Gyuto or Santoku - the standard domestic knife in Japan. Get one of these if you’re starting out. Technically, the Santoku has a broader blade, while the Gyuto is more slender, and based on a western chef’s knife
    • Veg Knife: Nakiri - good for meat as well. Usuba - this one’s a bit special, it’s single bevelled for traditional Japanese veg prep, wafer thin sheets of daikon radish, that sort of thing
    • Small Knife: Petty
    • Raw Fish: Yanagiba (single bevelled)
    • Carving: Sujihiki
    • Filleting Fish: Deba, Mioroshi, Ajikiri (all single bevelled. Deba is the largest and most substantial, Ajikiri the smallest (named after the aji fish, a kind of mackerel) while Mioroshi is an interesting take on the Deba, with a touch of Gyuto thrown in.

    Which Range?

    • For beginners: think about the stainless steel Tetsuhiro range - they won’t blow you away, but are a great introduction to Japanese knives
    • Beyond that: do you want a more traditional Japanese feel (Masashi’s knives and the Carbon range have Japanese style handles) or a heavier, more substantial Western feel - in which case go for the Nashi or Western range

    White Paper Steel is the easiest to sharpen but Blue Paper Steel holds its edge longer while SLD and VG-10 are hard wearing and semi rust proof (Tadafusa Kobo, Masashi, Shigeki).

    Masashi, needless to say, are the nicest, but the Niwaki Carbon and Niwaki Nashi hit a sweet spot of quality and value, giving you triple layered steel at an affordable price.

    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
    Brings pleasure to the chopping board
    George I