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 - Migaki

Migaki (磨き) means polished but not necessarily as finely polished like a mirror finish. The finish gives knives a minimalist and elegant look though the degree of polishing varies from one blacksmith to the next.

Daisuke Nishida Shirogami #1 Migaki Gyuto 200mm

Maker

Knife Type

Steel

Finish

Shipping

Returns

Daisuke Nishida White #1 Migaki Gyuto 200mm shirogami Japanese chef knife

Related Knives

Daisuke Nishida Shirogami #1 Kurouchi Gyuto 210mm

Daisuke Nishida Shirogami #1 Kurouchi Gyuto 180mm

Daisuke Nishida Shirogami #1 Kurouchi Gyuto 165mm

Daisuke Nishida Shirogami #1 Damascus Gyuto 185mm

Daisuke Nishida Shirogami #1 Damascus Gyuto 170mm

Daisuke Nishida Shirogami #1 Damascus Gyuto 210mm

Tsunehisa Shirogami #1 Kasumi Migaki Tsuchime Gyuto 240mm

Teruyasu Fujiwara Shirogami Tsuchime Gyuto 200mm

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

Sakai Takayuki VG10 Tsuchime Santoku 170mm

Misono UX10 Sujihiki 240mm