Niwaki Nakiri Knife

Shirogami, or White Paper Steel, is prized for its extreme purity and ability to achieve a razor-sharp edge very quickly. It is significantly easier to sharpen than stainless steel, making it an excellent choice for those who want to maintain their own knives at home.

No, this is a Nakiri, which is specifically designed for vegetable preparation. The blade is thin and delicate, so it should never be used on bones, frozen foods, or hard squashes, as this can cause the edge to chip.

Because this knife uses high-carbon steel, it will oxidize if left wet. You must hand wash it immediately after use, dry it thoroughly with a towel, and apply a light coat of food-safe mineral oil if you are storing it for an extended period.

The 135mm length makes this a 'mini' Nakiri, designed for precision and agility. It is perfect for smaller kitchen spaces or for tasks where a full-sized chef's knife feels cumbersome, such as mincing herbs or slicing delicate vegetables.

Absolutely not. The dishwasher's high heat and harsh detergents will damage the wooden handle and cause the high-carbon steel blade to rust almost instantly. Always hand wash and dry this knife immediately.

The traditional octagonal shape provides a secure, natural grip that prevents the knife from twisting in your hand while you work. It is designed to be ergonomic and balanced, offering excellent control for repetitive chopping tasks.