Japanese Artisan Nakiri Knife 17cm Nishida Shirogami

The nakiri knife is an emblematic model of Japanese cuisine. Its wide, rectangular blade makes it ideal for cutting vegetables. Your movements are precise, and the results are immediate! What's more, its original blade can be used as a little "scoop" once you've finished cutting: gently place the cut pieces on it to move them from the cutting board to a container (e.g. a Frying pan for cooking).

Nishida san is a young blacksmith with 12 years' experience. He lives and works in Kumamoto, a Japanese city located in the west of the island of Kyūshū. He thinks and makes his knives with great care and precision. The knives he makes available to you are both ergonomic and high-performance: work with pleasure every time you prepare your recipes!

This nakiri knife Nishida Shirogami 17cmnakiri knife has a typically Japanese structure. Its blade is called San Maï, which means "3 layers" in Japanese. This type of blade construction can be found in many ranges of all brands.

Here, the heart of the blade is made from White Steel #1 (also known as Shirogami 1), a Japanese steel produced by Hitachi steelworks (a renowned Japanese steel supplier). This alloy is appreciated by cooks with traditional values, since it is produced directly there and is worked by the best blacksmiths. Blacksmiths also like to work it because it's easy to handle and shape. In fact, this alloy is Nishida san's favorite.

Its composition is said to be quite "pure", and it is notably enriched with iron ore and carbon (at around 1.2%). These two elements increase the blade's hardness (approx. 61 HRC), and a stiffer blade can be sharpened more thoroughly. The result is a sharp edge from the very first cut that lasts, thanks to this steel's high retention capacity. Another plus point: despite its rigidity, this alloy is easy to sharpen! You can maintain it with a Sharpening stone whenever you feel it's necessary.

Its purity has another advantage: at microscopic level, its structure is very homogeneous, which makes it more resistant (for example, there's less risk of chipping).

The Shirogami is then enveloped in a layer of soft iron. This layer of iron protects it, while at the same time giving it a slight suppleness, making it less prone to breakage. Indeed, it's important to note that a rigid knife is more prone to chipping, because its edge is so rigid that a small shock can cause it to shatter. Having a "softer" outer layer, i.e. a "softer" material, will counterbalance this marked rigidity, making the piece more resistant in fine.

The blade has a rough forged finish, as opposed to a polished blade with a standard "steel" appearance. Here, the blade is dark and rustic-looking. It's a much-appreciated traditional finish, full of contrast. Japanese chefs love its authenticity.

Finally, discreet kanji have been applied to the cutting surface, for even greater authenticity.

The blade is linked to a black Pakkawood bolster. Pakkawood is a composite material with very interesting properties. Firstly, it is considered antibacterial. Secondly, it is resistant to temperature variations and humidity. All of which adds up to a material perfectly suited to the world of kitchens.

Next, the knife's handle is made of sandalwood, a beautiful dark wood that complements the forged blade perfectly. This light wood is pleasant in the hand, and has been polished for a soft feel, even over time. Its oval shape is suitable for all cooks, right- and left-handed alike.

Wood paste fills the space between the blade and handle to prevent small scraps from entering.

How do I care for my knife?

The Nishida Shirogami knife is a highly carbon-enriched knife with an outer layer of soft iron. You must therefore wash it by hand, and dry it properly afterwards. Do not put it in the dishwasher or soak it in the sink. Carbon is oxidizable, so the knife will be susceptible to corrosion, which is why it's important to dry it thoroughly after washing. Note, however, that the alloy remains highly reactive, and you may observe a difference in color over time. This is due to the acidity of the cut food and the humidity in the air - it's perfectly normal!

Use mineral oil on the blade from time to time, as this will do it good and protect it better against corrosion.

Don't hesitate any longer, and get to the heart of Japanese tradition with a Nishida knife!

And you can discover all our brands of handcrafted Japanese knives here!