Niwaki Kiri Knife Range
VG10 stainless steel paired with camphor wood handles… read the full description.
Delivering to US (Paying in USD) 
Niwaki Kiri Knife • Gyuto 210mm is in stock, available to dispatch worldwide, or contact us for showroom stock availability.
- 5oz
- 1' 2.2 x 2 x 0.9"
- 8.3" blades
- VG-10 Stainless Steel
- 60 HRC
- Camphor handles
- Made in Japan
Niwaki Kiri Knife • Santoku 165mm is in stock, available to dispatch worldwide, or contact us for showroom stock availability.
- 5oz
- 1' 0.2 x 2 x 0.8"
- 6.7" blades
- VG-10 Stainless Steel
- 60 HRC
- Camphor handles
- Made in Japan
Niwaki Kiri Knife • Nakiri 165mm is in stock, available to dispatch worldwide, or contact us for showroom stock availability.
- 6.1oz
- 1' 0.2 x 2 x 0.8"
- 6.7" blades
- VG-10 Stainless Steel
- 60 HRC
- Camphor handles
- Made in Japan
Niwaki Kiri Knife • Petty 135mm is in stock, available to dispatch worldwide, or contact us for showroom stock availability.
- 2.5oz
- 10.6 x 1.2 x 0.7"
- 5.5" blades
- VG-10 Stainless Steel
- 60 HRC
- Camphor handles
- Made in Japan
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.
Product description
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.
Best usage
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.