Nishida Hamono Design Gyuto 165mm

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.

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.

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.

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.