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

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

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