Daisuke Nishida Hand forged shirogami white #1 steel blank blade chef Gyuto 180mm
A new hand-forged kitchen knife by Mr. Daisuke Nishida, 2026 model.Through repeated trial and error with the blade tip and heel shapes, and after extensive testing in actual kitchen settings, Mr. Nishida perfected his own unique design. Mr. Nishida named the new shape “Koharu.”
The core is made of white-1 steel, which combines the highest hardness with excellent sharpenability. It features a traditional ”Kurouchi " black finish and a beautiful, eye-catching “kasumi” finish by hand with rippling patterns. This product is incredibly sharp. Please handle with extreme caution.
Japanese Tansetsu ancient Warikomi techniques
Japanese traditional techniques of knife making from forge welding (the process of hammering and forging steel and soft iron) to finishing, Forged soft iron steel are split with a chisel and core blade of Japanese Yasuki Hagane steel was buried. Mr. Daisuke Nishida is one of the very few blacksmiths who has a skills of Japanese Tansetsu ancient Warikomi techniques.
-- Item detail -- approx size and weight
Koharu - Gyuto double edged knife
Blade length 180 mm, Total length 293mm, Blade width 51mm to 35 mm, Blade thickness 4.0 to 1.8 mm,
Tang length 95mm, Tang width 13.5mm, Tang thickness 4.0 to 1.0 mm, 128g
-- Material --
*Blade: white 1 steel, base:soft iron, double edged *heat treated and Very sharp edged blade
*Black smith, Daisuke Nishida
*Construction: San Mai, hand-forged in the traditional way
Note: There are some tiny rust and crack on body steel and tang part, it's not defective. Japanese traditional Kurouchi finish.
A brand new, Made in Japan
*Price is include a knife
Precautions for use:
This knife has an extremely sharp blade. Do not use it to cut hard foods such as frozen foods. We recommend using a wooden or soft plastic cutting board.
