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.
Couldn't load pickup availability
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.
____________
Important Update for SA, NSW, ACT & QLD Customers
Due to updated Government biosecurity requirements, all orders containing potted plants must now undergo treatment and inspection for Tomato Potato Psyllid (TPP) prior to dispatch.
As this process has recently been introduced, some orders may experience slightly longer processing times while these procedures are implemented and streamlined during early 2026.
We kindly ask customers in the affected states to allow additional time for dispatch. We apologise for any inconvenience this may cause and appreciate your understanding.
QLD Orders
To meet treatment and inspection scheduling, orders must be placed by 12pm Friday to be shipped the following Tuesday. Orders received after this time will be dispatched the subsequent week.
A $5.00 quarantine inspection surcharge applies to orders delivered to QLD to cover the additional inspection and compliance requirements.
Share
