SPECIFICATIONS

Blacksmith: Kyohei Shindo

Knife type: Kiritsuke Gyuto

Blade length: 215mm

Overall length: 370mm

Blade height at heel: 50mm

Spine thickness at midpoint: 2.9mm

Weight: Approximately 176g

Core steel: Hitachi Aogami #2 / Blue #2 carbon steel

Cladding: Soft iron

Construction: Warikomi

Hardness: Approximately 62–63 HRC

Finish: Kurouchi

Edge: Double bevel

Handle: Octagonal black ebony

Ferrule: Buffalo horn

Made in: Tosa, Japan

ABOUT KYOHEI SHINDO

Based in Tosa, Japan, Kyohei Shindo is a young blacksmith who has quickly developed a strong following for his exceptionally thin, high-performance kitchen knives.

Shindo-san forges his own steel stock using the traditional warikomi construction method, placing a core of Hitachi Blue #2 carbon steel within softer iron cladding. This traditional approach is becoming increasingly uncommon and gives his knives a distinctly handmade character.

ABOUT THE BLADE

This 210mm kiritsuke gyuto combines the versatility of a Japanese chef’s knife with a flatter profile and pointed kiritsuke-style tip.

The exceptionally thin grind is the defining feature of Shindo-san’s work. It allows the blade to pass through ingredients with very little resistance, while the fine tip provides excellent control for detailed preparation.

The Blue #2 carbon-steel core offers excellent sharpness, edge retention and ease of sharpening. Its iron cladding and kurouchi finish give each blade a rustic appearance that reflects the forging process rather than disguising it.

Each knife is individually forged by hand. Small differences in dimensions, weight, hammer marks, finish and handle grain are natural characteristics of handmade knives and make every blade unique.

CARE

This is a fully reactive carbon-steel knife and requires appropriate care.

Wash and dry the blade immediately after use. Do not leave it wet, place it in a dishwasher or use it to cut frozen food or bones. The steel will naturally develop a patina with use.