Niwaki Nashi Knife Range - Gyuto 180mm

Niwaki Nashi Knife Range

Gyuto 180mm
$299.99
$299.99
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Niwaki Nashi Knife Range - Gyuto 180mm
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  • Niwaki Nashi Knife Range - Gyuto 180mm
  • Niwaki Nashi Knife Range
  • Niwaki Nashi Knife Range - Gyuto 180mm
  • Niwaki Nashi Knife Range
Niwaki Nashi Knife Range

Niwaki Nashi Knife Range

Niwaki - Made in Japan
$299.99
$299.99
Taxes included. Shipping calculated at checkout.

Niwaki Nashi Knife Range—an exquisite collection that seamlessly combines form and function. These knives feature stainless steel enveloping razor-sharp Aogami #2 Blue Carbon blades, adorned with a nashi finish that mimics the textured surface of a Japanese pear. The walnut handle, shaped in a Western style, provides a familiar grip with an exquisite Japanese balance.

The stainless nashi coating, intentionally irregular, imparts a distinctive appearance with some knives displaying pronounced pitting. Far from a flaw, this showcases the artisan's touch and serves the practical purpose of preventing food from adhering to the blade. Choose these Japanese kitchen knives for the perfect blend of cutting-edge sharpness, stainless protection, a comfortable handle, and a touch of sophistication.

Explore the Nashi Knife Range range with options tailored for various culinary needs.
Options

Pickup available at Proteaflora

Usually ready in 24 hours

Niwaki Nashi Knife Range

Gyuto 180mm

Proteaflora

Pickup available, usually ready in 24 hours

204 Old Emerald Road
Monbulk VIC 3793
Australia

+61433931510
Product Details

Gyuto 180mm:
- 142g
- 180mm blades
- Aogami Blue Paper Steel
- 63 HRC
- Walnut handles
- Made in Sanjo, Japan
*A long, slender chef’s knife suitable for versatile culinary tasks.

Gyuto 210mm:
- 199g
- 335 x 20 x 47mm
- 210mm blades
- Aogami Blue Paper Steel
- 63 HRC
- Walnut handles
- Made in Sanjo, Japan
*A longer, slender chef’s knife offering enhanced versatility.

Nakiri 150mm:
- 190g
- 290 x 20 x 52mm
- 150mm blades
- Aogami Blue Paper Steel
- 63 HRC
- Walnut handles
- Made in Sanjo, Japan
*Tailored for precision in handling vegetables and meat.

Paring 90mm:
- 46g
- 202 x 16 x 25mm
- 90mm blades
- Aogami Blue Paper Steel
- 63 HRC
- Walnut handles
- Made in Sanjo, Japan
*Ideal for peeling, slicing, and other intricate carving needs.

Sujihiki 240mm:
- 163g
- 380 x 20 x 34mm
- 240mm blades
- Aogami Blue Paper Steel
- 63 HRC
- Walnut handles
- Made in Sanjo, Japan
*Crafted specifically for carving applications.
Key Features

• Gyuto 180mm: A long, slender chef’s knife suitable for versatile culinary tasks.
• Gyuto 210mm: A longer, slender chef’s knife offering enhanced versatility.
• Nakiri 150mm: Tailored for precision in handling vegetables and meat.
• Paring 90mm: Ideal for peeling, slicing, and other intricate carving needs.
• Sujihiki 240mm: Crafted specifically for carving applications.
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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