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 Santoku is the standard domestic knife in Japan and makes a good all-around kitchen knife.

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" total length / 7" 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.