This is a very nice video about Nishida Hamono. It is one of the best I’ve seen of this type of craftsmen videos.
Another ONE MAN SHOP
Nishida Hamono
Another ONE MAN SHOP
Nishida Hamono
Nishida knife making video
- Thread starter Stevem627
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Cool guy! One-man army!
if someone has or buys one of his knives would like to know some feedback!
if someone has or buys one of his knives would like to know some feedback!
Last edited:
Budrichard
Well-Known Member
Have one on order!
Feedback when I get it.
-Richard
Feedback when I get it.
-Richard
Not super expensive, tho the price for damascus kind make no sense for me
https://www.hocho-knife.com/daisuke-nishida/
https://www.hocho-knife.com/daisuke-nishida/
Budrichard
Well-Known Member
I purchased a “design” knife from this source.
https://shop.japanese-food-craftsman.com/products/nishida-hamonoI do agree about the Damascus pricing?
https://shop.japanese-food-craftsman.com/products/nishida-hamonoI do agree about the Damascus pricing?
Wow, he even packages the knives himself.
Budrichard
Well-Known Member
Knife has arrived!
I very much like the fact that this is a one man shop and he says he does all the work himself.
My impression is that some makers just forge the blade and hand the forging off to a finisher and then a sharpener.
The turquoise colored handle is very attractive.
I saw a video of a barrel maker who had Nakagawa make a knife with turquoise handle for him but I can’t contact Nakagawa for a custom knife.
I used the knife for a stir fry prep and it was just long enough to slice through a whole head of celery.
I also used the knife to thinly slice Aji I had salt/vinegar prepped for Sashimi.
Aji must be meticulously prepped as you must remove the scales/spikes along the lateral line and then the pin bones internally. Salt for a day and then vinegar for two days.
A Takeda single edge Deba is used for the fish prep in the three part Japanese technique.
Aji is very popular in Japan.
I purchased my Aji fresh from E-Fish. Outstanding quality for everything they purvey!
I very much like the fact that this is a one man shop and he says he does all the work himself.
My impression is that some makers just forge the blade and hand the forging off to a finisher and then a sharpener.
The turquoise colored handle is very attractive.
I saw a video of a barrel maker who had Nakagawa make a knife with turquoise handle for him but I can’t contact Nakagawa for a custom knife.
I used the knife for a stir fry prep and it was just long enough to slice through a whole head of celery.
I also used the knife to thinly slice Aji I had salt/vinegar prepped for Sashimi.
Aji must be meticulously prepped as you must remove the scales/spikes along the lateral line and then the pin bones internally. Salt for a day and then vinegar for two days.
A Takeda single edge Deba is used for the fish prep in the three part Japanese technique.
Aji is very popular in Japan.
I purchased my Aji fresh from E-Fish. Outstanding quality for everything they purvey!
