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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 Santoku is the standard domestic knife in Japan. This Mini Santoku is slightly smaller than the full-sized Santoku, and both are ideal as good all-around kitchen knives.
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: 9.75" total length / 5.5" 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.