Daisuke Nishida - Kurouchi Santoku 180mm
In the highly specialised world of Japanese gastronomy, where many knives have evolved to suit a specific purpose, the Santoku is wonderful all rounder. A general purpose knife known for it’s “ 3 virtues”, whether this is slicing, dicing and chopping or meat, fish and veg it’s definitely a great all round companion for the kitchen.
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.
Daisuke Nishida is famed for his becoming a solo blacksmith at such a young age, now in his early forties he's already been producing knives under his own name for 18 years. Choosing to work solely with Shirogami (white paper steel) #1 and carrying out almost all of the process himself his knives are true bastion of the Japanese knife making tradition.
Specifications -
- Blade shape - Santoku
- Maker - Daisuke Nishida
- Blade construction - Iron san mai
- Steel - White #1
- Handle - Cherry with plastic ferrule
- Total length - mm
- Blade length - mm
- Blade height at heel - mm
- Weight - g
- HRC - 62HRC
- Blade Finish - Kurouchi
- Edge grind - 50/50
- Thickness behind the edge - mm
- Thickness of spine at heel - mm
A note on carbon steel – Like many others we at Community Cutlery favour carbon over stainless steel for its ability to take a keener edge and hold it for longer, for this privilege we need to care for our carbon products with a little more consideration, particularly when it comes to washing. Once you’ve finished with your knife we recommend giving it a quick wash and a thorough dry, as if left wet it will start to rust, surprisingly quickly. If this does happen then take a dry scourer and lightly give it a rub, another rinse and a good dry, it should come off with relative ease. With use you will also notice a light change in the colour of the blade, this patina is natural, beautiful and to be cherished, it’s like yo knife developing its own fingerprint!
And for many reasons – Never put your knives in the dishwasher
Knives are only available to persons over 18 years of age. Due to the nature of our business ALL customers will be asked to prove their age at checkout.
We ship Tuesday to Saturday using Royal Mail Tracked 24.
All knives ship via an age verified service in accordance with The Offensive Weapons Act 2019, which will mean the postie will need you to be in to receive the delivery & to check your ID if you look under 25.
The law also requires us to carry out a soft age check of the purchaser after checkout, this is done by an automated system that usually doesn't require your input, although we will need to contact you for proof of age if you fail, which can sometimes happen if you use a work address.
- We offset the carbon created by our business
