Daisuke Nishida - Kurouchi Funyaki 210mm

Daisuke Nishida – Kurouchi Funyaki 210mm

This range gains it’s blackened appearance (and it’s name) from the residual deposits of the forging process left on the surface of the blade, later stages of the knife making process go on to see this colouration removed to make way for advanced levels of finish, and whist we love those too, we’re particularly fond of the Kurouchi finish at Community Cutlery.

Whereas many Japanese knives are highly refined for superior levels of finish, this range is much more rustic, with visible evidence of the grinding process and a simple cherry handle with plastic ferrule. Often favoured in Japanese homes for their affordability they will make a superb choice for someone looking for the benefits of a high quality, handmade blade, without the bells, whistles and price tag of some of if its contemporaries.

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Funyaki – Traditional Boat Knife
Traditionally a knife destined for use as a prep knife aboard a fishing vessel, translating literally as “Going on boat”, the funyaki would have mainly been used for filleting and gutting the day’s catch, as well as preparing the staff meals. Despite these maritime origins, the funyaki is very much an all-rounder — in much the same way as a chef’s knife or santoku, it can be used for most everyday kitchen tasks.

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Kurouchi – Rustic Blacksmith’s Finish
Kurouchi is the dark, rustic finish left on the blade from the forging process. It helps protect the steel from oxidation while giving each knife a unique, dark, textured appearance.

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San Mai – Three-Layer Construction
San mai means “three layers.” It describes the traditional Japanese method of sandwiching a hard steel core between two softer layers of protective cladding. The hard core provides razor-sharp cutting performance, while the outer layers add toughness and make the knife easier to maintain.

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Daisuke Nishida – Kumamoto, Japan
Daisuke Nishida is famed for becoming a solo blacksmith at such a young age. Now in his early forties, he has already been producing knives under his own name for over 18 years. Choosing to work solely with Shirogami (White Paper Steel) #1 and carrying out almost all of the process himself, his knives stand as true bastions of Japanese knife-making tradition.

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White #1 Steel
High-carbon steel with exceptional sharpness and refined cutting response.

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Steel Care
• Always hand wash immediately after use — never in the dishwasher.
• Dry completely with a towel to prevent rust or discolouration.
• Use wooden or soft plastic cutting boards to preserve the edge.
• Store safely — in a knife block, magnetic rack, or saya cover.
• Sharpen regularly using whetstones for best long-term performance.
• Carbon steels will form a patina over time — this is normal and protective.

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Specifications
Blade shape – Funyaki
Maker – Daisuke Nishida
Blade construction – Iron San Mai
Steel – White #1 Carbon Steel
Handle – Cherry with plastic ferrule
Total length – [mm]
Blade length – [mm]
Blade height at heel – [mm]
Weight – [g]
HRC – 62
Blade finish – Kurouchi
Edge grind – 50/50
Thickness behind edge – [mm]
Spine thickness at heel – [mm]

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Age Restriction
Knives are only available to persons over 18 years of age. Due to the nature of our business, all customers will be asked to verify their age at checkout and upon delivery.