Handle Material: Octagonal Brown Maple Black Buffalo ferrule
Kyohei Shindo, a skilled blacksmith from Tosa, is quickly building a loyal following for his ultra-thin knife designs. His blades feature a refined thin grind and a polished Kurouchi finish, reminiscent of Takeda’s work, combined with a Mazaki-like precision tip.
Shindo-san carefully forges his own stock, using a blend of Hitachi Blue #2 steel and iron. He employs the traditional warikomi technique to craft iron-clad carbon steel knives—a time-honored method that few blacksmiths still practice, known for producing exceptional blades.
Two defining features set Kyohei Shindo’s knives apart. First, his expertly hammered "S" grind on nakiri knives minimizes food sticking. Second, his exceptionally thin grind allows the blade to glide effortlessly through ingredients, making cutting feel almost effortless.
