Niwaki Carbon Nakiri

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  • For veg. and all round prep - a popular choice for Japanese chefs as it sharpens quickly and easily so is perfect not just for regular sharpening, but also for beginners. 

  • White paper shirogami steel, wrapped in a softer jigane steel.

  • Beautifully balanced and beautifully simple Japanese kitchen knives with white paper steel blades.

  • NOT to be used as a cleaver on bones etc.

  • A versatile all-rounder and a truly Japanese experience.

  • Rub with a little vegetable oil after use to prevent surface oxidisation.