Niwaki’s Carbon Kitchen Knives are made with White Paper Shirogami steel, wrapped in a softer Jigane steel, with octagonal walnut handles.
Beautifully balanced and beautifully simple, these kitchen knives are a popular choice for Japanese chefs, as they sharpen quickly and easily. This also makes them ideal for beginners.
The Santoku is the standard domestic knife in Japan and makes a good all-around kitchen knife.
Carbon steel knives can be made sharper and stay sharper than stainless steel knives, but they require a little more care. Please read our tips for Caring for Carbon Steel Knives before you purchase.
Materials: Shirogami White Paper steel, walnut
Made by: Niwaki
Made in: Japan
Specifications: 12" total length / 7" blade length
Further Reading: Niwaki Kitchen Knives are made at the Tadafusa Factory in Sanjo, Japan, founded in 1948 and now run by the third generation of the Sone family.
