Daisuke Nishida White #1 Santoku kurouchi

Santoku translates as 3 uses: slicing, dicing and mincing and if you only buy one type of knife this is the one we recommend.

A standard sized santoku perfect for all the main jobs in the kitchen. This version has a kurouchi finish (also known as a blacksmith finish which helps protect the steel) on both sides. This is a carbon steel knife and will react and develop a patina.

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 157 mm (Measurement of the cutting edge)
  • Total length 287 mm (Blade + Handle)
  • Blade width 4 mm (Measured where blade enters handle)
  • Blade height 49 mm Heel to spine
  • Total weight 146 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
  • Type Santoku

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 Santoku knife?

Looking like a small chef's knife, the Santoku (san-too-koo) is a Japanese knife used for chopping vegetables and meats. It's possible it might become your new favourite knife.

You can read more about Santoku knives if we've got you interested in them.              

Sorry, the Daisuke Nishida White #1 Santoku kurouchi is currently out of stock. View other Santoku knives in stock