Dai Nishida is just 35 years old and has been forging knives for 12 years, a relatively short time in the Japanese blade making world. But in this time he has begun to build a reputation as a very fine blade smith using his preferred steel, Shirogami white carbon #1. We are very pleased to be representing Nishida-san in the USA with this small but comprehensive line of kitchen knives.
The Nishida ko-bocho is a 120mm santoku-style knife fashioned from white #1 steel and clad with a soft iron outer layer. The outer layer is finished with a semi-smooth kurouchi finish and decorated with embossed Kanji characters.
This is a reactive blade so attention must be paid to cleaning and drying after use. White #1 steel has a higher percentage of carbon in its chemical composition than white #2 steel. This results in a harder blade, but with a bit more brittleness. White #1 is a very pure carbon steel material which aids in ease of re-sharpening. Over all, the sharpness and cutting performance is a great advantage of white steel blades.
This ko-bocho is coupled to an octagonal wood handle.
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