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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 Ajikiri Knife is a smaller knife, measuring 9" end-to-end with a 4.75" blade. Ajikiri knives are used in Japan for filletting fish (ajiis a type of mackerel).
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:9" total length / 4.75" 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.