Kyohei Shindo is a young blacksmith from Tosa, Japan. After 8 years of training, he has started his own workshop, and we must say that we are very impressed with his craftsmanship.
The knives are hand forged in blue (aogami) #2 in the core and soft iron. He hand-laminates all the blades himself, and also sharpens in-house. He uses a technique called "warikomi" to laminate his blades, which is a very old-fashioned and difficult technique - therefore very few forges left in Japan use it.
The grind is seriously good on these knives. Grinded extremely thin behind the egg, so they come through raw material as if they were nothing, and also a relatively good 'food release'.
The phrase "Value For Money" really needs to be used on the knives here. Probably the best cutting knives we have in the whole store for the price.
| Brand/series |
Kyohei Shindo - Kuro Keyaki |
|
Type |
Santoku |
|
Forging and steel
|
3 layers - Blue 2 & Soft Iron
|
|
Grinding
|
50/50 |
|
Handle type
|
Oval Shaft of Magnolia & Plastic Ferrule |
|
Stainless steel
|
NO! |
|
Hardness
|
61/62
|
|
Specs
(May vary due to handmade)
|
Length: 165mm.
Height: 45mm.
Weight: 135g.
Width out of the handle: 4mm.
|
Foodgear always advises against cutting all kinds of bones and frozen goods. Knives must not be washed in a dishwasher, as this removes sharpness and provokes rust - even in stainless alloys!
