Nishida San is a solo blacksmith working out of Kumumoto. Each one is traditionally made from start to finish by him.

His knives are heftier Japanese kitchen knives that inspire confidence while using. The thick spine tapers nicely for excellent performance. 

This traditional line of knives is clad with a soft iron, so extra care must be practiced to prevent rust. The natural patina will look lovely with these.

HRC : 61

Use & Care

• Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
• Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
• Use a sharpening stone to maintain the sharpness of the blade. 
• Do not use on hard melons or items that may torque the blade.
• Use a sharpening stone to maintain the sharpness of the blade.