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: Santoku. Named after the three best things to do with this knife - slicing, dicing and mincing. It is the classic veg prep knife with both good breadth and width.
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 for the 120mm and an octagonal Wenge handle with buffalo horn ferrule for the 180mm
LENGTH: 120mm or 180mm 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.