Daisuke Nishida Kurouchi Nakiri 165mm

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Product Information

Blade Length 170 mm
Total Length 310 mm
Steel Shirogami (White) #1
Handle Walnut
Ferrule n/a
Rockwell 63-64
Height Spine to heel 52 mm
Width at Spine 2.5 mm
Weight 184 grams
Bevel  Double

Daisuke Nishida

Daisuke Nishida has been making knives from a young age. At only 19 he started his 9 year long apprenticeship and opened his own shop in Kumamoto at 28. Nishida-san uses traditional warikomi style forging as opposed to the more common san mai construction and works predominantly with Shirogami #1. While Nishida-san has a clear passion for hunting knives with a high level of fit and finish, he also makes more rustic, workhorse style kitchen knives. Where Nishida-san shines in our eyes is in his heat treating. He gets a lot out of his Shirogami and leaves just enough meat behind the edge that they cut well, but definitely remain on the tougher side.


The Knife

The Kurouchi line from Nishida-san features a rustic deep blue kurouchi finish and mono walnut octagonal handles. The tangs have a good heft to them more similar to sanjo style, and the grinds are super consistent. While the bevels aren't at a super high level of polish, they are in a great place to work on and feel fantastic on the stones. Being more on the workhorse side of things, these knives are a great fit for users that find themselves gravitating to more of a chopping style or someone that prefers the forward balance of a Japanese style handle but with a little more weight in the hand. A great bang for the buck knife, and a great project knife to polish or thin and play with different geometries! 

The Nakiri is designed as a vegetable cleaver, it's flat profile and tall blade make using an up and down, push and pull chopping motion very easy and it's large surface area makes it a great scoop. Great for vegetarians and vegans or anyone who finds themselves chopping up large amounts of vegetables. 


Knife Care (Iron Clad)

  • This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
  • Simply wipe the knife with a damp cloth immediately after use.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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