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A concentrate of Japanese-style efficiency with this beautiful knife
San Maï structure: 3-layer steel blade (typically Japanese)
Shirogami 1 core (White Paper Steel #1) - high carbon content of 1.2%.
Soft iron around the hard core - Rockwell hardness at 61 HRC: cutting edge that stays sharp
Traditional rough-forged appearance - Kanji hand-applied to cutting surface
Black, resistant bolster in Pakkawood - Oval handle in dark sandalwood
Hand-forged in Kumamoto (Japan), by young blacksmith Nishida
High-carbon knife: how to care for it below
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The model :
The chef knife is an indispensable kitchen knife. It's a bit of a jack-of-all-trades, for slicing, chopping, chiseling...If you're just starting out, it's a great choice for versatility.
A few words about the blade:
This Nishida Shirogami 21cm chef's knife features a typically Japanese construction: the San Maï structure. What is this structure? A hard core surrounded by a softer alloy. This type of blade construction can be found in many ranges of all brands. It's a guarantee of quality.
Let's take a closer look at the different layers of this knife:
- In the center, we have a core of White Steel #1 (also known as Shirogami 1). This is a Japanese steel developed by Hitachi steelworks (a major steel producer in Japan, renowned both locally and internationally). This alloy is appreciated by cooks with traditional values, since it is produced directly in Japan and worked by the country's best blacksmiths. The latter enjoy working it precisely because it's easy to handle and shape. In fact, it is Nishida san's favourite alloy.
Shirogami 1 is rich in iron ore and carbon (about 1.2%). These two elements increase the blade's hardness (approx. 61 HRC), and a stiffer blade can be sharpened more thoroughly. As a result, the blade has a pronounced cutting edge from the very first cut, and this will hold over time, as the retention capacity of this steel is marked. However, this rigidity has no impact on the alloy's ease of sharpening. You can maintain it with a Sharpening stone. Finally, there's its "purity": at the microscopic level, its structure is highly homogeneous, making it more resistant to the risk of splintering.
- A layer of soft iron is sandwiched on top of the Shirogami. This layer protects the knife, while at the same time giving it a slight suppleness, making it less prone to breakage. Indeed, a rigid knife is more prone to this problem, as its wire is so rigid that a small shock can cause it to shatter. Having a "softer" outer layer, i.e. one made from a "softer" material, will balance out this high level of rigidity.
In addition to the quality materials found in its basic structure, you can appreciate the blade's rough forged finish. Unlike a polished knife, here you see a rustic, dark aspect. 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.
A few words about the handle:
First of all, between the blade and the handle is a black Pakkawood bolster. Pakkawood is a composite material with numerous advantages. It is antibacterial, resistant to temperature variations and humidity.
The handle, meanwhile, is made of sandalwood, a beautiful dark wood that perfectly matches the forged blade. This light wood is pleasant to grip, and has been polished for a soft feel under the palm. Its oval shape allows ambidextrous use.
Wood pulp fills the space between the blade and handle to prevent small scraps from entering.
A few words about the blacksmith:
Nishida san is a young blacksmith who lives and works in Kumamoto, a Japanese city located in the west of the island of Kyūshū. He designs and manufactures his knives with great care and attention to detail. We appreciate both the ergonomics and aesthetics of his knives, which are a pleasure to use when you're working on your recipes!
Taking good care of my carbon knife
A carbon knife requires special care! Especially since a layer of soft iron surrounds the carbon core: both alloys are oxidizable. As a result, you need to wash it by hand, then dry it properly (forget the dishwasher, don't soak it in the sink either).
Carbon is oxidizable, so the knife will be sensitive to this, hence the importance of drying it thoroughly after washing.
Please note that the alloy remains highly reactive, and you may see 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 help protect it from corrosion.
Nishida knives are waiting for you on our site!
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