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Home > Knife Types > Gyutos > Gyutos 210mm > 210mm Wa Handled Gyutos > Nishida White #1 Polished Gyuto 210mm
Nishida White #1 Polished Gyuto 210mm
Nishida White #1 Polished Gyuto 210mm Nishida White #1 Polished Gyuto 210mmNishida White #1 Polished Gyuto 210mmNishida White #1 Polished Gyuto 210mm
Nishida White #1 Polished Gyuto 210mm Nishida White #1 Polished Gyuto 210mmNishida White #1 Polished Gyuto 210mmNishida White #1 Polished Gyuto 210mm

Nishida White #1 Polished Gyuto 210mm

Item #: NP-G210

Average Customer Rating:
(5 out of 5 based on 3 reviews)

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Our Price: $199.00
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The Nishida Gyuto is made with white #1 steel with a Rockwell hardness of 61. Nishida-san makes these knives in his own workshop by himself and he's turning out very nice blades. The cladding on this particular knife is soft iron and the edge is carbon so you do need to wipe the knife after use. The very comfortable handle is made out of rosewood and has a black pakka wood ferrule. The edge is sharpened evenly so it's good for left-or right-handed users.

  • Weight: 7.0 ounces
  • Blade Length: 219 mm
  • Total Length: 360 mm
  • Spine Thickness at Base: 3.4 mm
  • Blade Height: 49.8 mm

  • Customer Reviews

    Product Reviews

    5  Grit level updates, July 7, 2020
    Posted By: Mark Kirkwood

    An addendum to my last post. I suggested keeping the grit level at <= 6000, and while this is reasonable advice - I need to modify it a little! I have Naniwa 'Traditional' stones and these are great. However I recent;y got a Naniwa 'Show White' 8000 grit, and this guy changes everything! Using this stone (and keeping the same aggressive grind angle (approx 7 degrees) results is a very sharp knife with better bite and similar edge retention to what I was able to achieve with the 6000 grit 'traditional' stone. So the takeaway here is - this knife is highly stone dependant, and experimentation may reward you!

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    5  Some understanding of the steel needed, May 29, 2019
    Posted By: Mark Kirkwood
    4 people found this review helpful

    I stopped using this knife for a while, disappointed at its edge retention. However after playing around (a lot) with the Yosimitsu white #1 gyuto and learning a few key facts about the steel, I applied them to this knife. Wow, what a difference. The two points were this: 1/ do not sharpen at higher grit than 6000 (this was causing my edge retention issue) and 2/ Use a steeper angle to (essentially) compensate for the lower grit (using approx 7 degrees per side). With these changes it is a different knife - cuts way better and holds it edge.

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    5  Great knife!, September 4, 2018
    Posted By: Mark Kirkwood
    1 people found this review helpful

    My second all carbon/iron knife - and wow, this guy is a beast! Firstly a
    great presentation - shiny cladding and very smooth spine and choil. No
    sanding needed here. I am way impressed with the fit and finish!

    So onto the mechanics - Steve's review rated the grind at 5/10, but my example
    would deserve better a 6/10 or even 7/10. The edge is visually perfect - clean
    and shiny plus rings when you run your finger across it! Really impressive.
    I've stropped it with Dialux green and the edge responded really well resulting
    in vastly improved sharpness.

    Cutting performance is good. A little stickiness from the cladding. I did some
    polishing with metal polishing compound to help here..and that seemed to work!

    The cladding is very reactive! I've needed to use metal polishing compound to
    clean off the beginnings of patina development after only a day or two of use, so
    attention is required.


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