Shigeki Damascus

Petty
Gyuto
Nakiri
Set of 3 + Free Sharpening Stone
Set of 3
	exVAT

⚠ Sorry, Shigeki Damascus • Gyuto is not available. Please take a look at our alternative Niwaki Carbon Knife • Santoku 165mm

4.6oz
1' 1 x 0.7 x 1.8"
7.1" blades
VG-10 Stainless Steel
Walnut handles
Made in Japan

⚠ Sorry, Shigeki Damascus • Nakiri is not available. Please take a look at our alternative Niwaki Carbon Knife • Nakiri 165mm

5.4oz
11.9 x 0.7 x 1.9"
6.5" blades
VG-10 Stainless Steel
Walnut handles
Made in Japan

⚠ Sorry, Shigeki Damascus • Petty is not available. Please take a look at our alternative Niwaki Carbon Knife • Ajikiri 105mm

2.6oz
11.1 x 0.6 x 1.3"
5.9" blades
VG-10 Stainless Steel
Walnut handles
Made in Japan

Shapton Professional Whetstone • #1500 is in stock, available to dispatch worldwide, or contact us for showroom stock availability.

1lb 3.4oz
8.3 x 2.8 x 0.6"
Ceramic Compound
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

Classic damascus knives, including a Petty, Nakiri and Gyuto, from Shigeki Tanaka. Shigeki uses VG-10 steel from Tafeku for his cutting edges - a hard wearing steel containing 1% molybdenum which gives it great toughness as well as cutting ability. Clad with 17 layer stainless steel damascus it holds a great edge and resists rust well, and fitted with an octagonal walnut handle it straddles the gap between Japanese and western knives nicely.

Best usage

Sharpen with Shapton stones - we use the #2000 Glass Stone as our regular.

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.

Don’t be put off. They are great to use and easy to care for. To get the best from your knives:

Wash them by hand and dry thoroughly afterwards.
Wipe over with Camellia Oil if not using regularly.
Sharpen every two weeks or so of regular use.
Use the Niwaki Combination Stone for everyday sharpening.
Take care with harder foods, such as the skin of a pumpkin or a squash.

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