About the Maker - Daisuke Nishida

Daisuke Nishida (西田大佑) is known for forging knives with traditional methods like Warikomi (割込) which is known to only be performed by skilled craftsman.

About the Shape - Gyuto

The Gyuto (牛刀) is a type of Japanese kitchen knife that has a double-bevel blade, meaning it is sharpened on both sides. It is similar to the western-style chef’s knife, but it is usually thinner, lighter, and sharper. The name Gyuto means “cow sword” in Japanese, because it was originally used for slicing beef.

About the Steel - Shirogami #1

Developed by Hitachi Metals in Japan, the Shirogami (White) Steel No. 1 is a very popular steel among Japanese knife makers. The steel has a slightly more carbon than the more common Shirogami #2 which makes it a bit harder. Special care must be taken as knives made with this steel is prone to rust.

About the Finish - Kurouchi

Kurouchi (黒打ち) refers to the darkened steel surface as a result from the forging process which forms a coating of oxide. It is the most rusting finish of all but gives knives a traditional character.

Daisuke Nishida Shirogami #1 Kurouchi Gyuto 210mm

Maker

Knife Type

Steel

Finish

Shipping

Returns

Daisuke Nishida Shirogami No.1 Kurouchi CHR Japanese Chefs Gyuto Knife 210mm with Cherry Round Handle

Related Knives

Daisuke Nishida Shirogami #1 Kurouchi Gyuto 165mm

Daisuke Nishida Shirogami #1 Kurouchi Gyuto 180mm

Daisuke Nishida Shirogami #1 Migaki Gyuto 200mm

Daisuke Nishida Shirogami #1 Kurouchi Nakiri 170mm

Daisuke Nishida Shirogami #1 Damascus Gyuto 210mm

Daisuke Nishida Shirogami #1 Damascus Gyuto 185mm

Daisuke Nishida Shirogami #1 Damascus Gyuto 170mm

Hideo Kitaoka Shirogami #2 Damascus Deba 180mm

Masahiro Molybdenum Gyuto 210mm

Tadafusa Petty 125mm

Yoshimi Kato SG2 Damascus Gyuto 210mm

JIKKO Petty 135mm

Tojiro DP VG10 Nakiri 165mm

Tadafusa Pankiri 230mm

Misono Molybdenum Sujihiki 270mm

Masamoto Sohonten Yanagiba 300mm

Sakai Takayuki VG10 Tsuchime Santoku 170mm