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).
Materials: Shirogami White Paper steel, walnut
Made by: Niwaki
Made in: Japan
Specifications:9" total length / 4.75" blade length
Regular use is the best form of care! Hand wash your carbon steel knife (no soaks in the sink or runs through the dishwasher, please) and dry thoroughly after each use. Wipe the blade with a little Camellia Oil if not used daily. Carbon steel will oxidize and rust if not looked after.
Cared for correctly, your Japanese carbon steel knife should deliver many years of service. However, the quality of the craftsmanship and the ease with which carbon knives can be kept incredibly sharp — two of the main reasons to make the switch to Japanese steel — come at a price. The high-carbon-content steel may be more brittle than you are used to and as such, this knife is not for the heavy-handed or the careless.
A good rule of thumb is to show them the same respect you show your nicest wine glasses, but Niwaki offers some additional pointers, and we ask that you please familiarize yourself with them before investing in this knife.
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.