are made with White Paper Shirogami steel, wrapped in a softer Jigane steel, with octagonal walnut handles. 

Beautifully balanced and beautifully simple, these kitchen knives are a popular choice for Japanese chefs, as they sharpen quickly and easily. This also makes them ideal for beginners.

The Nakiri Knife is just over 12" long end-to-end, with a blade that is ideal for cutting meat, though it can also be used for vegetables. 

Carbon steel knives can be made sharper and stay sharper than stainless steel knives, but they require a little more care. Please read our tips for  before you purchase. 

Materials: Shirogami White Paper steel, walnut

Made by: Niwaki

Made in: Japan

Specifications: 12.25" total length / 7.25" blade length

Further Reading: Niwaki Kitchen Knives are made at the Tadafusa Factory in Sanjo, Japan, founded in 1948 and now run by the third generation of the Sone family.