Nishida Hamono Kurouchi Knife (Gyuto or Petty)
A handcrafted all-around kitchen knife, great for cutting anything from veggies, meat to fish, with a Kurouchi finish and a octagonal walnut handle. Forged by Nishida Hamono.
You can choose from a full size Gyuto (165mm blade length) and Petty size (100mm blade length). Either knife pack includes a sharpening stone, so you can keep it in shape yourself, and free world-wide shipping.
Pack Includes:
- Kitchen Knife (handcrafted from iron & steel, size of your choice)
- Red Sharpening Stone (15cm x 4cm x 3cm)
- FREE WORLDWIDE SHIPPING
*The knife is made from steel, so there will be a certain amount of rusting over time. Please see the video on the bottom of this page on how to sharpen your knife and get rid of rust.
*Depending on the number of orders and the smithy's situation, shipping the knife out might take up to 3 weeks.
* Depending on the value of your order and local import rules of your country, there might be additional import taxes you have to pay upon arrival of the package.
Nishida Hamono, Solo Forged Excellence from Kumamoto
AS FEATURED ON YOUTUBE
Watch Daisuke Nishida hand-forge layered steel into knives that combine beauty, precision, and strength.
OVERVIEW
Daisuke Nishida runs Nishida Hamono in Nankan Town, Kumamoto Prefecture. He began his apprenticeship at age 19 and has spent over 20 years mastering his craft. As a one-person forge, he conducts all work by hand, from forging and welding to grinding and finishing. His method, known as warigomi, layers steel using a ladle-style weld rather than factory laminates.
His knives are praised for achieving katana-level sharpness and traditionally resonate with chefs and home cooks who prefer White #1 carbon steel blades. His skill has earned recognition on NHK, confirming his reputation as a modern artisan preserving old-world forging traditions.
PHILOSOPHY AND PROCESS
Artisan Geometry and Global Reach
Nishida crafts a complete range of chef knives: Gyuto, Santoku, Nakiri, Funayuki, and the signature Homura series. His tools feature rustic Kurouchi finishes, custom octagonal handles in walnut or cherry, and functional design rooted in centuries-old Japanese aesthetics.
Though made at a small scale, Nishida knives are sought after internationally by professionals and collectors who value hand-forged quality and carbon steel responsiveness in daily kitchen use. He regularly travels to knife shows all over Japan, where his knives sell out each time.
A One-Man Workshop with Custom Craft in Focus
All aspects of production happen under Nishida’s eye in his workshop. His warigomi forging allows flexibility in steel ratios and patterning uncommon to mass production. He shapes bevels to his specifications and adds visible hammer marks that attest to human touch.
Following forging and heat treatment, each blade is ground, polished, sharpened, and finally fitted with a handle he carves himself. The result is a knife that feels like an extension of the hand and holds an edge that performs tasks with precision.
MESSAGE FROM THE MAKER
I am Daisuke Nishida. I forge every blade from start to finish, using layered steel and a single-hand approach. I rely on warigomi forging to maintain authenticity, strength, and edge durability. I build these knives not for display but for performance. I hope each blade delivers real craftsmanship into your hands and kitchen.
How to Sharpen your knife
Caring for your knife will make it last you for decades. After use, wash it with clean hot water, dry it off thoroughly, and place it in newspaper to prevent rusting. Check out the video below for more information on how to sharpen your knife with a sharpening stone, and how to store it safely.