NIWAKI

Japanese Kitchen Knife | Tadafusa x Niwaki | Nashi Sujihiki 240mm

SFr. 219.00

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  • Blade: Aogami blue paper steel no. 2
  • Blade thickness: 2.5mm
  • Hardness of the cutting edge: 63-64 HRC
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  • Grinding: 50/50 on both sides
  • Blade length: 240mm
  • Overall length: 380 x 20 x 34mm
  • Weight: 152g
  • Handle: walnut
  • Knife type: Filleting knife
  • Suitable for right and left handers
  • .
  • Gift box
  • Manufacturer: Tadafusa
  • Handmade in Sanjo Japan

Description

Beautifully balanced and simple Japanese kitchen knife with blades of blue Aogami stainless paper steel with a nashi finish meant to resemble the rough texture of a Japanese pear. The walnut handle is shaped in a western style for a familiar feel but with a beautiful Japanese balance. Unsurpassed in weight, feel, quality and price/performance, for a three-ply Japanese steel knife.

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For what use is this knife suitable?

The long, narrow and delicate blade of the Sujihiki is particularly suitable for removing tendons and fat from meat, slicing meat or fish into fine slices without bones or filleting and skinning fish. The long blade makes it possible to cut the meat or fish from the heel to the tip in a single pulling motion.

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The razor-sharp blades of the stainless nashi coating is irregular, and some knives can appear quite pitted - this is not a fault, but shows the craftsmanship of the maker and prevents food from sticking to the blade.
Wash by hand and dry well e.g. with the knife cloth - regular use is the best care!

Each knife is unique and comes in a high-quality cardboard box.

    Care instructions:

    Be careful with Japanese knives - the steel is brittle. Do not cut bones, do not use them on hard surfaces

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    • Hand wash
    • Avoid soaking - especially with traditional knives, as this expands the wooden handles
    • .
    • Dry thoroughly
    • Store individually
    • Wipe with camelia oil if not used regularly

    Die Story zu NIWAKI

    story

    In 1997, Jake visited Japan as a wannabe sculptor to research the cherry blossom cultural phenomenon, Hanami. There he discovers the gardens and the trees and wants to find out more about them.

    Back in England, he trains to become a TEFL teacher, meets Keiko and returns to Japan with her. In the first year he teaches, in the second year he works in a traditional nursery in a rural part of Osaka and learns everything about tree care, tree pruning and root ball formation.

    The name

    Niwakimeans garden tree. It's not very exciting, but it means much more than that. Japanese gardens are landscapes, microcosms of nature, and the trees are shaped to fit into those landscapes - there's a lot of artistry and cultural baggage in there. Niwaki founder Jake wrote a book about it if you're interested. So, the name. It's hard to say (ni-whacky) and hard to remember, but we like it for its power.

    Quality

    Almost everything included in the product range is used by the Niwaki crew themselves. When Jake first pruned pine trees in Osaka, he was given a pair of pruning shears that are still as sharp as ever after more than a decade. Brother-in-law Haruyasu bought Jake his first Japanese scissors, and he hasn't used much else since.

    The collection is Japanese but works just as well in Western gardens and kitchens. You don't have to grow bonsai to enjoy these tools.

    It's these little details that convince us about the products.Garden toolsthat we didn't know before, such as thisHori Hori. On one side, a sharply ground blade and on the other, the usual serrations. The multitool in the garden or balcony.


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