Niwaki Carbon Knife Range Nakiri

White paper shirogami steel, wrapped in a softer jigane steel, with octagonal handles. Beautifully balanced and beautifully simple Japanese kitchen knives with white paper steel blades - a popular choice for Japanese chefs, as it sharpens quickly and easily so is perfect not just for regular sharpening, but also for beginners.

Get these for their weight and feel, if you’re after a truly Japanese experience. The blades are carbon steel (both the inner and outer layers) and will oxidize and rust if not looked after - clean, dry thoroughly, and wipe with a little Camellia Oil if not used daily.