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Nishida Hamono Kurouchi Gyuto Knife 165mm in an open box next to the cover with the Japanese character Nishida Hamono logo
Nishida Hamono crafting a knife at the forge in their workshop
Closeup of the blade of Nishida Hamono Kurouchi Gyuto Knife 165mm in an open box over the cover with Nishida Hamono Japanese character logo
Nishida Hamono Kurouchi Gyuto Knife 165mm
Hand holding a Nishida Hamono Kurouchi Gyuto Knife 165mm
Closeup of the blade for Nishida Hamono Kurouchi Gyuto Knife 165mm
Closeup for the handle of Nishida Hamono Kurouchi Gyuto Knife 165mm
Zoomed out image of natural red sharpening stone included with Kurouchi Gyuto and Petty Knives by Nishida Hamono on tan background
Closeup on natural red sharpening stone included with Kurouchi Gyuto and Petty Knives by Nishida Hamono
Nishida Hamono Kurouchi Gyuto Knife 165mm in an open box next to the cover with the Japanese character Nishida Hamono logo
Nishida Hamono crafting a knife at the forge in their workshop
Closeup of the blade of Nishida Hamono Kurouchi Gyuto Knife 165mm in an open box over the cover with Nishida Hamono Japanese character logo
Nishida Hamono Kurouchi Gyuto Knife 165mm
Hand holding a Nishida Hamono Kurouchi Gyuto Knife 165mm
Closeup of the blade for Nishida Hamono Kurouchi Gyuto Knife 165mm
Closeup for the handle of Nishida Hamono Kurouchi Gyuto Knife 165mm
Zoomed out image of natural red sharpening stone included with Kurouchi Gyuto and Petty Knives by Nishida Hamono on tan background
Closeup on natural red sharpening stone included with Kurouchi Gyuto and Petty Knives by Nishida Hamono
Clips of NIshida Hamono master craftsman cutting paper and making his knives in his workshops
Nishida Hamono blacksmith hammering the metal

Description

TheĀ Nishida Hamono Kurouchi Gyuto KnifeĀ is a hand-forged Japanese kitchen knife crafted by Daisuke Nishida in a one-man workshop in Nankan, Kumamoto prefecture following the warigomi method. With a kurouchi surface and a double-edged blade made from Shirogami No.1, this knife ensures katana-like sharpness and has been featured in the national NHK Japan Broadcasting Corporation Channel.

About the Blade Shape: Often described as the Japanese version of the Western-style chef's knife, double-edged gyuto knives are designed for a wide range of kitchen tasks with a slight emphasis on protein preparation. The balanced blade shape supports slicing, chopping, and push cuts with ease, making it ideal for both professional and home cooks. The double-bevel gyuto offers adaptability, precision, and everyday reliability.

Blade Shape Gyuto Handle Length 125mm
Blade Material Shirogami Steel No.1 Handle Material Walnut Wood
Blade HRC 63-65 Handle Shape Octagonal
Blade Finish Kurouchi Total Length 305mm
Blade Length 165mm Weight 140g
Spine Thickness at Heel 3.6mm Usage Meat
Edge Double-edge (50/50) Origin Nankan, Kumamoto prefecture
Handedness Right hand, Left hand

Nishida Hamono Kurouchi Gyuto Knife 165mm

by Nishida Hamono
$258.49 - $258.49
$258.49
$258.49 - $258.49
$258.49

Made in Japan icon

Made in Japan

All products are crafted by real Japanese craftsmen with years of experience, as featured in our +1.8 million-subscriber YouTube Channel documentaries.

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Free Whetstone

It includes a FREE Amakusa Red Whetstone for sharpening, as recommended by the artisan.

TheĀ Nishida Hamono Kurouchi Gyuto KnifeĀ is a hand-forged Japanese kitchen knife crafted by Daisuke Nishida in a one-man workshop in Nankan, Kumamoto prefecture following the warigomi method. With a kurouchi surface and a double-edged blade made from Shirogami No.1, this knife ensures katana-like sharpness and has been featured in the national NHK Japan Broadcasting Corporation Channel.

About the Blade Shape: Often described as the Japanese version of the Western-style chef's knife, double-edged gyuto knives are designed for a wide range of kitchen tasks with a slight emphasis on protein preparation. The balanced blade shape supports slicing, chopping, and push cuts with ease, making it ideal for both professional and home cooks. The double-bevel gyuto offers adaptability, precision, and everyday reliability.

Blade Shape Gyuto Handle Length 125mm
Blade Material Shirogami Steel No.1 Handle Material Walnut Wood
Blade HRC 63-65 Handle Shape Octagonal
Blade Finish Kurouchi Total Length 305mm
Blade Length 165mm Weight 140g
Spine Thickness at Heel 3.6mm Usage Meat
Edge Double-edge (50/50) Origin Nankan, Kumamoto prefecture
Handedness Right hand, Left hand

Specifications
Blade Shape Gyuto Handle Length 125mm
Blade Material Shirogami Steel No.1 Handle Material Walnut Wood
Blade HRC 63-65 Handle Shape Octagonal
Blade Finish Kurouchi Total Length 305mm
Blade Length 165mm Weight 140g
Spine Thickness at Heel 3.6mm Usage Meat
Edge Double-edge (50/50) Origin Nankan, Kumamoto prefecture
Handedness Right hand, Left hand

Free Whetstone Details
  • Amakusa Red Sharpening Stone (natural stone)
  • Grit: #500-#800
  • Size: 150 x 45 x 30mm*
  • Weight: 525 gr*

*This is a natural stone that comes directly from a quarry, so the size and weightĀ of each stone may slightly vary.

Product Care Instructions

HOW TO USE?

  • OnlyĀ cut food you can bite and chewĀ with this knife sinceĀ hard foods can chip the blade. Do not cut olive pits, bones, lobster shells, wood pieces or frozen food, which are especially badĀ  due to the cold making hard steel more brittle.
  • Do not use the knife in twisting motions.
  • Use wood or plastic cutting boardsĀ to avoid dull knives. Do not use glass,Ā  granite or bamboo surfaces.

HOW TO CLEAN?

  • After each use,Ā hand wash the knife with mild detergentĀ and a soft sponge, rinse with hot water and dry by hand immediately.Ā Do not use the dishwasher.
  • Wood handles may dryĀ out over time and exposure to water. To prevent this,Ā use some food safe mineral oil or beeswax.Ā Ā 

HOW TO SHARPEN?

  • Use the FREE WHETSONEĀ included with the knife for sharpening. It is recommended by the manufacturer.
  • Remember toĀ sharpen both sides evenlyĀ as this is a double-bevel knife.

HOW TO STORE?

  • Wrap the blade in newspaperĀ to reduce direct exposure to the air and prevent rustingĀ if you keep knives in a drawer or travel case.Ā 
  • If you are hanging the knife or using a knife stand, remember that theĀ blade should point downwards.
  • If you are storing themĀ in a drawer, keep the edge from touching anything else.
Shipping + Return Policy
Shipping Policy

All products are crafted, inspected, and shipped directly from Japan.

Please allow up to 5Ā business days for order processing before dispatch.

Click here for more info on our shipping policy.


Return Policy

We have a 30-day return policy, which means you have 30 days after receiving your item to request a return.

Click here for more info on our return policy.

Customs Fees & Other Taxes

Import duties, VAT, or local customsĀ taxes may applyĀ once your order reaches your country.

These are set by your local customs authority andĀ are not included in our product prices or free shipping. We suggest contacting the responsible institutions to find more information.

These fees are the customer's responsibility and thus must beĀ paid upon delivery.

FOR U.S. CUSTOMERS:Ā As of May 8, 2026, all U.S. orders are shipped DDP (Delivered Duties Paid).Ā Customs duties and import taxes are included for US customersĀ in the final price shown at checkout.

EU GPSR & Safety Information

Manufacturer Information:

  • Company Name: Nishida Knife Workshop
  • Address: 362-2 Sekimachi, Nankan-machi Tamana-gun, Kumamoto 861-0803

EU Responsible Person:

  • Company Name: TerrainQ Solutions UG
  • Address: Franz-Ehrlich-StraƟe 12 12489 Berlin, Germany
  • Phone: +4917643242825
  • Email: info@cert-rep.com

Product Information:

  • Product Type: Japanese Kitchen Knife
  • Intended Use: Food preparation and kitchen use only
  • Country of Origin: Japan

IMPORTANT SAFETY INFORMATION

Extremely sharp blade. Handle with care. Keep out of reach of children at all times. Do not use if the blade is chipped or the handle is cracked or loose. Inspect before use. Hand wash only ā€” do not place in dishwasher. Use only on appropriate cutting surfaces. When sharpening, place on a stable surface atop a damp mat or cloth to prevent slippage and resulting injury during sharpening. Wash hands after sharpening.

About this artisan

Nishida Hamono crafting a knife at the forge in their workshop

Nishida Hamono

In the small town of Minamisaki in Kumamoto Prefecture, craftsman Nishida-san sits in front of his forge, crafting true Japanese-style knives.

He has spent over 20 years mastering the art and soul of blacksmithing. With each swing of his hammer, the strives to create better quality and better sharpness with each knife he makes. From beginning to end, he does the whole crafting process by himself.

In a world where traditional handcrafting traditions slowly disappear in the face of mass production, he keeps preserving centuries old traditions of "Honwarikomi".

Learn more

NISHIDA HAMONO: A 1-PERSON FORGE IN KUMAMOTO WITH MORE THAN 20 YEARS OF FORGING TRADITION AND NHK RECOGNITION
Why buy from us?

Why buy from us?

Japanese Food Craftsman focus onĀ introducing and supportingĀ Japanese artisans, helping them continue their craft andĀ preserve traditional culture for future generations.

When you purchase through us,Ā your support goes to the maker behind the knife,Ā not to mass production or anonymous distribution.

Through ourĀ global +1.8 million YouTube community,Ā we share the stories, techniques, and philosophy of these craftsmenĀ with viewers around the world.

The knives we offer are selected throughĀ direct relationships and transparent storytelling, not catalogs. Choosing this knife means supporting real people, real skills, and craftsmanship meant to last.

Frequently Asked Questions

Are Nishida Hamono knives dishwasher safe?

No, Nishida Hamono knives should not be washed in the dishwasher due to their artisanal crafting process. To prevent damage to your knife and ensure it lasts you for years to come, please wash the knife by hand with a mild detergent and gentle sponge.

How should I care for my Nishida Hamono knife?

After each use, be sure to wash the knife by hand using a mild detergent and gentle sponge. Rinse clean and wipe with a soft dish towel until completely dry. Store in a dry place.

Will my Nishida Hamono knife rust?

Nishida Hamono knives are made of Shirogami No.1 (White Steel #1), a type of carbon steel. Thus, they are prone to rust, so be sure to dry your knife completely before putting it away and to store in a dry place to prevent corrosion.

How much will shipping cost?

All prices include FREE international shipping. Please allow up to 5 weeks for shipping, depending on your country of residence. Please see ourĀ Shipping PolicyĀ for details.

Please note: Our products ship directly from Japan to you. You may be required to pay customs duties and/or customs clearance fees upon delivery (if applicable in your country).

FOR U.S. CUSTOMERS:Ā As of May 8, 2026, all U.S. orders are shipped DDP (Delivered Duties Paid).Customs duties and import taxes are included for US customers in the final price shown at checkout.

How do I sharpen my Nishida Hamono Knife?

Caring for your knife will make it last you for decades. Check out the video below for more information on how to sharpen your knife with a sharpening stone, and how to store it safely.
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