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Niwaki Mainichi Knife Range

Niwaki Mainichi Knife Range

Niwaki - Made in Japan

Regular price $105.00 AUD
Regular price Sale price $105.00 AUD
Sale Sold out
Tax included. Shipping calculated at checkout.

Niwaki Mainichi Knife Range - a collection of durable, everyday stainless steel kitchen knives. Designed to provide the familiar feel and balance of Japanese knives while featuring a western-style handle, these knives offer a seamless blend of tradition and convenience. Remarkably resilient, they can withstand the occasional trip through the dishwasher without compromising their quality. Crafted from rust-proof DSR-1K6 stainless steel, these knives boast easy and quick sharpening capabilities. Maintain their sharpness by using the Niwaki #1000 & #3000 Sharpening Stones every few weeks.

Explore the versatility of the Mainichi Knife Range with the following options:

  • Gyuto 210mm: A longer chef’s knife for versatile use.
  • Nakiri 160mm: Tailored for handling vegetables & meat.
  • Santoku 160mm: An all-rounder for various kitchen tasks.
  • Petty 120mm: Ideal for peeling and paring, slightly smaller in size.

Elevate your culinary experience with the Niwaki Mainichi Knife Range, where the essence of Japanese knife craftsmanship meets everyday practicality.

Options

Product Details

Gyuto 210mm:
- 118g
- 360 x 45 x 17mm
- 210mm blades
- 1K-6 Steel
- 58 HRC
- Plywood handles
- Made in Sanjo, Japan
*A longer chef’s knife for versatile use.

Nakiri 160mm:
- 110g
- 282 x 15 x 45mm
- 158mm blades
- 1K-6 Steel
- 58 HRC
- Plywood handles
- Made in Sanjo, Japan
*Tailored for handling vegetables.

Santoku 160mm:
- 94g
- 285 x 15 x 49mm
- 160mm blades
- 1K-6 Steel
- 58 HRC
- Plywood handles
- Made in Sanjo, Japan
*An all-rounder for various kitchen tasks.

Petty 120mm:
- 44g
- 227 x 13 x 21mm
- 122mm blades
- 1K-6 Steel
- 58 HRC
- Plywood handles
- Made in Sanjo, Japan
*Ideal for peeling and paring, slightly smaller in size.

Care Instructions

To get the best from your kitchen 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 a combination of the Niwaki #1000 & #3000 Sharpening Stones for everyday sharpening.

Common 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.

Shipping & Returns

Shipping rates applied at checkout.
Orders are shipped from Victoria, Australia and are packed and dispatched every Monday.
We do not ship internationally.

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