Niwaki Kiri Knife Range

VG10 stainless steel paired with camphor wood handles

More Information

The Kiri Knife range is the end result of many years spent inspecting and judging the qualities of different Japanese knives. We think they’re the perfect marriage of performance and value, and it’s all down to the materials and craftsmanship.

VG10 stainless steel has many advantages. You don’t need to worry about oxidation in the same way as you would with carbon steel, but there’s enough carbon in the mix that they are still easy to sharpen. It’s a hard steel, as steel goes, so it holds that edge for longer, making it an excellent all round, best-of-both worlds material for hard-working kitchen knives.

Octagonal Japanese-style camphor wood handles with a pearlescent grain are a delight to hold and easy to keep clean.

As you would expect, these premium materials have been combined in a perfectly balanced design to satisfy chefs of all levels.

This range of exquisite knives has been crafted by third generation bladesmiths in Sanjo, the home of blacksmithing in Japan’s Niigata Prefecture. Since the establishment of the forge in 1927, knowledge and technical know-how have been passed down through successive generations, with tradition and innovation working hand in hand. The patent for three-layer stainless steel knives in the late 1950s was starting point for this range, which showcases the best characteristics of stainless steel.

Tips

Use the Petty for smaller jobs, the Santoku for all round chopping and dicing, the Nakiri for veg prep and the Gyuto for slicing meat, or use them however feels right to you – there’s no need to stick to the rules.

Petty 135mm	$161.50
Santoku 165mm	$205.00
Nakiri 165mm	$205.00
Gyuto 210mm	$226.50
	exVAT

Delivering to US (Paying in USD) Edit

Please note: By law, we are not permitted to sell a knife or blade to any person under the age of 18. By placing an order for one of these items you are declaring that you are 18 years of age or over. These items must be used responsibly and appropriately.

Niwaki Kiri Knife • Gyuto 210mm

5oz
1' 2.2 x 2 x 0.9"
8.3" blades
VG-10 Stainless Steel
60 HRC
Camphor handles
Made in Japan
In Stock - Available to dispatch worldwide, contact us for showroom stock availability

Niwaki Kiri Knife • Nakiri 165mm

6.1oz
1' 0.2 x 2 x 0.8"
6.7" blades
VG-10 Stainless Steel
60 HRC
Camphor handles
Made in Japan
In Stock - Available to dispatch worldwide, contact us for showroom stock availability

Niwaki Kiri Knife • Petty 135mm

2.5oz
10.6 x 1.2 x 0.7"
5.5" blades
VG-10 Stainless Steel
60 HRC
Camphor handles
Made in Japan
In Stock - Available to dispatch worldwide, contact us for showroom stock availability

Niwaki Kiri Knife • Santoku 165mm

5oz
1' 0.2 x 2 x 0.8"
6.7" blades
VG-10 Stainless Steel
60 HRC
Camphor handles
Made in Japan
In Stock - Available to dispatch worldwide, contact us for showroom stock availability

Global Delivery

Free delivery for orders over £/$/€100*
Price depends on location - adjust the COUNTRY tab in your basket to see the price.
We use DHL, FedEx, or UPS, and we’ll email you the tracking info.

*Customs fees may apply and are estimated during checkout. Surcharges may apply to some larger or heavier items to some areas.
* Please note Niwaki are not responsible for any import duty, taxes or fees incurred and these will be will be collected by our courier during customs clearance — For EU countries, when possible DHL will provide an estimate on the order confirmation page.

Knife Care

For better or worse, Western knives are often seen as general purpose kitchen tools, used for cutting, prising, levering and all sorts of other jobs around the kitchen (and sometimes beyond).

Japanese knives should not be viewed this way and it may require a change of mindset to get the best out of your knife and ensure it delivers many years of service.

Cared for correctly, this ought to be the case: the quality of the craftsmanship and the ease with which they can be kept incredibly sharp are two of the main reasons to make the switch to Japanese steel, but that comes at a price: the steel –especially steel with high carbon content - may be more brittle than you are used to and they are not for the heavy-handed or the careless. They are unforgiving tools and you may not get an opportunity to make the same mistake twice.

A good rule of thumb is to show them the same respect you show your poshest wine glasses, but here are some other pointers.

Commons mistakes to avoid:

Leaving wooden handled knives to soak in water.
Washing knives in the dishwasher.
Not storing them carefully: store them individually, not jumbled up with other cutlery.
Cutting into bone. If you’re not sure whether there’s bone, or you know there to be bone present, go very slowly and carefully, or consider using a different knife.
Trying to cut frozen foods.
Cutting down too hard on to the wrong sort of surface, for example kitchen worktops.