Handle Material:Black Ebony with Black & White Spacer
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.
An excellent little blade - the handle is long enough to give plenty of manoeuvrability in the hand, nicely balanced, so lightweight and brilliantly sharp. My new favourite for prepping fruit - it makes an excellent companion to a stubby western style paring knife which can do the rough work of coring while this one gracefully handles the peeling and slicing. A beautiful object in every way.
