Nishida Shirogami 24cm handmade Japanese chef's knife

The chef 's knife, also known as the Gyuto , is a versatile knife that is perfect for cutting all types of food, including meat, fish, vegetables and fresh herbs. It allows you to chop, mince and chisel with fluidity and efficiency!

A few words about the blacksmith:

Nishida san is a young blacksmith with over 12 years' experience in cutlery! He lives and works in the city of Kumamoto, on the west side of the island of Kyūshū, Japan. He thinks up the design of his knives himself, then crafts them with great care. The result is ergonomic, high-performance knives!

The knife in more detail:

This Nishida Shirogami 24cm chef's knife has a typically Japanese structure. Its blade has a San Maï structure meaning "3 layers" in Japanese, as the blade is made of 3 alternating layers of steel.

At its heart is White Steel #1 (also known as Shirogami 1), a Japanese steel produced by the renowned Hitachi steelworks. This alloy is particularly appreciated by cooks with traditional values, as it is produced directly in Japan and worked by the best blacksmiths. Blacksmiths are particularly fond of working it, as it is very pleasant to handle and shape. It is also Nishida san's favorite alloy!

The composition of this steel is pure. It is enriched with iron ore and carbon at a rate of around 1.2%, increasing the blade's hardness to around 61 HRC. What's more, a stiffer blade like this can be sharpened even further! Its sharpness is therefore very pronounced, as you'll notice from the very first use, and it's also durable, as the retention capacity of this steel is high. On top of all this, it's a steel that's easy to sharpen: just use a Sharpening stone when the need arises.

The purity of the steel also has an advantage at the microscopic level, as its structure is very homogeneous, making it more resistant and less likely to chip.

This Shirogami core is then completely enveloped in a layer of soft iron, which both protects it and gives it a slight suppleness, making it less brittle in use. Note that the stiffer the knife, the more prone it is to chipping, as its wire is so rigid that a simple shock can cause it to chip. This is why such steels have a "softer" outer layer with a "softer" material, to balance out the marked rigidity and ultimately produce a more resistant part.

The blade's finish is called "brute de forge", meaning that it has not been polished and does not present a standard steel appearance. On these knives, the blade is dark and full of character, appearing rustic. This traditional finish is much appreciated by Japanese chefs, as it gives the knives a very authentic look.

Finally, on the side of the blade, you can see kanji engraved on the cutting surface.

Next comes the handle in sandalwood, a dark species that blends well with this rough-forged blade. A light wood, it has been polished for a soft, pleasant feel, even over time. The oval shape is suitable for all cooks, right- and left-handed!

The blade is joined to the handle by a black Pakkawood bolster, a composite material with numerous advantages. It is antibacterial and resistant to temperature variations and humidity. It's a material perfectly suited to the kitchen!

Finally, to fill the space between the blade and the handle, wood pulp has been added to prevent small scraps and other liquids from entering.

Care :

The Nishida Shirogami knife is highly enriched with carbon and has an outer layer of soft iron. As a result, you must wash it by hand and dry it thoroughly immediately afterwards. Do not put in the dishwasher or soak in the sink. Carbon is oxidizable, so the knife will be susceptible to corrosion, hence the importance of drying it thoroughly. 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 help protect it from corrosion.

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