Double bevel Yanagiba knife, shirogami 1, kurouchi finish - Nishida
This variant is currently sold out
Nishida-san is one of Japan’s up and coming blacksmiths. He has been blacksmithing for 12 years and started making hunting knives. Unusually for Japan, he undertakes all of the knife making processes himself including forge welding the steel together to make a layered blade.
SHAPE: Yanagiba. This knife is used to slice protein in one continuous movement to minimize damage to the ingredient. This shape features the traditional single bevelled edge so is only suitable for right handed users. This edge design allows the blade to take a razor sharp edge helping with the slicing of fish thinly. Traditional Japanese knives, such as this, must be exclusively sharpened on whetstones. These examples are double bevelled so are suitable for left and right users.
STEEL: Shirogami (white paper) 1 steel. This steel has the highest amount of carbon out of the paper steels so will get crazy sharp easily. It is a very reactive steel so best kept dry although the kurouchi finish will help inhibit rust. These blades are also clad with soft iron which is also susceptible to rust.
FINISH: Kurouchi. This is a traditional, rustic finish achieved by leaving the furnace scale from the forging process on the blade rather than polishing it off. It has the advantage of reducing the reactivity of the surface of the knife and gives the blade a stylish, matt black finish.
HANDLE: Octagonal Walnut handle with a Pakkawood ferrule.
LENGTH: 240 or 270mm in length.
MAKER: Daisuke Nishida - Minamiseki, Japan
BEST FOR: Those wanting medium to heavy weight knives that are very traditionally forged
SAUNDERS SAYS: "These knives are really beautiful and, at only 35 years old, I think Nishida-san is someone to watch in the future."
These knives are hand-forged so there may be slight variations in measurements and finishes.