Daisuke Nishida White #1 Deba single-edge kurouchi 120mm

Regular price £150.00
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Currently out of stock

Daisuke Nishida White #1 Deba single-edge kurouchi 120mm Purchase options

A beautiful single-edge deba with a kurouchi finish.

It seems to be quite difficult to find a blacksmith prepared to make a deba we've found as there is a lot of work involved. Thankfully Nishida was prepared to make some for us and they are stunning. Used primarily for boning and filleting fish you can also use them for veg. They are a sturdy knife with a thick spine and can be used for heavier tasks such as fish heads but not for meat bones or you risk chipping.

This particular deba has the traditional kurouchi finish (also known as a blacksmith finish which helps protect the steel) on one side, and on the other a beautiful mirror finish.

First Impressions

White #1 steel is known for its ability to achieve an incredibly fine edge, it's the steel of choice for sushi knives and out of the box, these are impressively sharp and will hold that edge well.

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.

They're made entirely by hand although across the range the consistency of the finishing is good but be prepared to see the occasional scuff or impefection.

In Hand

The knives across this range do have a noticeable weight to them when using them and so they've got a reassuring feel in hand.

It's worth noting that the fit of the black ferrule on the handle isn't snug with the handle which some aren't a fan of but it simply reflects the choice of Nishida san preferring to spend more time and effort on the blade and pairing it with a relatively cheap handle.

Durability

White #1 takes and retains an edge very well and this range is forged in a traditional style which adds some weight and thickness to the blade and so while it's not a heavy duty knife, it's got a reassuring feel in hand and the 62-63HRC of the steel will certainly keep performance levels high for a long time.

Ease of Care

This is a fully reactive steel on both the cutting edge and in the cladding so will develop a patina all over the blade as you use it but it's still fairly easy to care for as long as you follow the normal rules - no dishwashers, rinse and dry after use and enjoy the patina as it develops.

Our Verdict

As a full carbon knife made completely from scratch rather than utilising pressed steel you get a blade that takes and retains an edge very well and overall a nice knife for your money.

Nishida san makes all his blades by hand in small batches in his workshop and it's not unusual to see lead times of 9-12 months for his knives so if one is on your wishlist we'd definitely say grab one while they're in stock!

The only thing we'd perhaps consider is replacing the handle over time for one that closer matches the quality of the steel but the cheaper traditional style cherry wood handle allows for Nishida san to focus all his efforts on the blade which is exactly how it should be.

Product details

  • Blade Length: 122mm (Measurement of the cutting edge)
  • Total Length: 250mm (Blade + Handle)
  • Blade Thickness: 6mm (Measured level with heel)
  • Blade Height: 41mm (Heel to spine)
  • Total Weight: 126 grams
  • Steel Type - Cladding: Soft Iron
  • Steel Type - Core: White #1
  • This knife is made from a reactive carbon steel which is not stainless and has some special care instructions and properties – Read our carbon steel care guide here

  • Left or Right handed: Either
  • Hardness: 62-63 (HRC)
  • Handle Style: Japanese
  • Handle Material: Oval cherry wood with a black plastic bolster

Product SKU: 2055

Our aim is to measure and photograph all our products as accurately as possible but due to the handmade nature of many items, please be aware that there may be some variance in the measurements and that things such as blade and knife handle patterns can vary and presentation boxes may differ from those shown but we will always endeavour to provide the most accurate measurements, photos and descriptions of our products.

Some measurements such as HRC are provided by the manufacturer and should therefore be used as a guide.

Blacksmith Profile

Daisuke Nishida

Based in Kumamoto, Nishida San became a disciple to another blacksmith when he was 19. After 9 years training, in 2006, he went his own way and opened his own workshop. He works with White #1 steel in the traditional hand-made way.

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Helping you find the perfect knife

Cutting Edge Knives is a small family run business based in Huddersfield, West Yorkshire. We love the history and craftsmanship that goes into making Japanese chef knives and the excitement and enjoyment you experience when using a truly sharp knife in the kitchen.

Since 2011 we've helped thousands of happy customers find the perfect knife for their cooking and hope to serve you soon.

Ally & James

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