Daisuke Nishida White #1 Funayuki Kurouchi

A general purpose knife that can be used for most tasks in the kitchen.

At a glance

We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.

/ 5 Performance

White #1 steel is known for its ability to achieve an incredibly fine edge, it's the steel of choice for sushi knives. Keep it in shape with a few strokes of a ceramic rod and it will serve you well.

/ 5 Beauty

There is a raw beauty about these knives, you can really tell that they've been created with a great deal of pride and skill. The handles aren't as good looking as some of our other knives but they look fine.

/ 5 Ease of Care

This knife is made of carbon steel so the knife is reactive and you will get a patina develop over time which some people love and others hate! Usual rules apply, don't put in the dishwasher, don't cut any really hard veg and don't slam the blade down on the chopping board (no glass chopping boards either please!). A quick wipe after use will keep the blade looking great.

The technical bits

  • Blade length 187 mm (Measurement of the cutting edge)
  • Total length 330 mm (Blade + Handle)
  • Blade width 5 mm (Measured where blade enters handle)
  • Blade height 50 mm Heel to spine
  • Total weight 167 grams
  • Blade Material cutting edge, laminated in

    This knife steel has some special care instructions, learn more.

  • Hardness 62:63 HRC
  • Style Japanese
  • Handle Style Japanese
  • Tang Style Half
  • Left or right handed Both

Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.

What You Get

Black cardboard box with red stepped inlay.

What is a knife?

A versatile all round knife, the Funayuki style of knife was traditionally used on Japanese fishing boats to prepare meals at sea and perform a range of cleaning and prep jobs. In Japan, typically only executive chefs are permitted to use this style of knife because the thin blade can easily chip in less skilled hands.

Daisuke Nishida White #1 Funayuki Kurouchi £170.00