Niwaki Mainichi Knife Range
Niwaki Mainichi Knife Range
Niwaki - Made in Japan
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.
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Product Details
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
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 & 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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