The Nishida White #1 Kurouchi Nakiri 175mm is a stout, workhorse-style vegetable knife built for power, stability, and serious prep. Hand forged by Nishida san, this knife has a reassuring heft in hand and a traditional kurouchi finish that reflects its no-nonsense approach to performance.
The core steel is White #1 carbon steel, prized for its purity, sharpness potential, and ease of sharpening. It takes an exceptionally keen edge and responds beautifully on the stones. The blade is clad in soft iron, adding toughness and a slightly dampened feel on the board while allowing the knife to develop a natural patina over time. The tall nakiri profile and thick spine give the knife excellent rigidity, making it well suited for dense vegetables and high-volume prep.
With its wide blade and flat edge profile, this nakiri excels at push cutting, chopping, and clean, controlled vegetable work. The rustic kurouchi finish helps protect the blade during forging and gives each knife a unique appearance. A comfortable oval rosewood handle with a black pakka wood ferrule completes the knife, offering a secure grip and good balance despite the knife’s substantial build.
Care Instructions: This knife is made with reactive carbon steel and soft iron cladding. Hand wash only and dry thoroughly after each use. Do not leave the knife wet, soaking in water, or in the sink. Avoid the dishwasher. A natural patina will form on the blade over time and is normal. If the knife will be stored for an extended period, apply a light coat of food-safe oil to the blade to prevent rust.
Each knife is made by hand, so measurements may vary.
Blacksmith: Nishida San Construction: Hammer Forged, San Mai Edge Steel: White #1 Carbon Steel Cladding: Soft Iron Handle: Rosewood Oval Ferrule: Black Pakka Wood Weight: 7.2 oz / 206 g Edge Length: 174 mm Total Length: 312 mm Spine Thickness at Base: 4 mm Blade Height: 56 mm
The core steel is White #1 carbon steel, prized for its purity, sharpness potential, and ease of sharpening. It takes an exceptionally keen edge and responds beautifully on the stones. The blade is clad in soft iron, adding toughness and a slightly dampened feel on the board while allowing the knife to develop a natural patina over time. The tall nakiri profile and thick spine give the knife excellent rigidity, making it well suited for dense vegetables and high-volume prep.
With its wide blade and flat edge profile, this nakiri excels at push cutting, chopping, and clean, controlled vegetable work. The rustic kurouchi finish helps protect the blade during forging and gives each knife a unique appearance. A comfortable oval rosewood handle with a black pakka wood ferrule completes the knife, offering a secure grip and good balance despite the knife’s substantial build.
Care Instructions: This knife is made with reactive carbon steel and soft iron cladding. Hand wash only and dry thoroughly after each use. Do not leave the knife wet, soaking in water, or in the sink. Avoid the dishwasher. A natural patina will form on the blade over time and is normal. If the knife will be stored for an extended period, apply a light coat of food-safe oil to the blade to prevent rust.
Each knife is made by hand, so measurements may vary.
