150mm Nishida Shirogami Wa Funayuki

In addition to having your knife performance tuned before it ships, you will received a coupon for complimentary re-sharpening of your knife (a $12-$50 value). That is the District Cutlery difference.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.

Blade: Shirogami (white steel) clad in iron with a kurouchi finish. Extra wide, non-stainless with a convex grind.

The handle is , but round instead of octagonal.

This hand-forged knife is was crafted by Daisuke Nishida san in Kumumoto. His knives are very rustic and a bit thicker and heftier than most Japanese kitchen knives.

Location: Kumamoto, Japan

Line: N/A

Construction: Hand-forged San mai

Edge Steel: Shirogami #1 HRC~63

Cladding: Iron

Finish: Kurouchi

Edge Grind: 50/50 (Double Bevel)

Handle: Oval rosewood and ebony.

Weight: ~ 138g

Blade Length: ~150mm

Overall Length: ~298mm

Thickness at Heel: ~3mm

Blade Height: ~43mm

This is a food prep knife designed for users who value excellent sharpness and edge retention and who can tolerate the reactivity of the blade as they are prone to discolor food they come in contact with. 

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.