Prices include GST for Australian customers. International orders may be subject to local taxes and duties.*
Quantity
Couldn't load pickup availability
Forged in Japan. Each knife shows natural variation in finish, hammer-marks, wood grain, and minor dimensional differences — these are characteristics of handmade blades, not defects.
Style: Sujihiki Knife-Slicer
Steel type: Blue2-Carbon steel
HRC: 62-63
Blade Length:275 mm
Overall Length: 440mm
Blade Height @Heel: 40mm
Spine Thickness @ Mid: 2mm
Weight: 190g
Bevel: Double
Handle Material: Burnt Chestnut
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.
This store has loads of beautiful Japanese knifes. The owner of the store is very knowledgeable.
I have taken one of the knife sharpening classes which they offer and it was great to learn how to do things properly.
If you are wanting to treat yourself or someone you love to a beautiful chefs knife this is the place to go.
