Description & specifications
Kyohei Shindo, a talented blacksmith from Tosa, Japan, presents his 165 mm Santoku knife, combining traditional craftsmanship with modern precision. After 8 years of intensive training, he has established his own workshop, where he creates knives that impress both professional chefs and food enthusiasts. This knife is hand-forged with a core of blue (Aogami) #2 steel and soft iron, ensuring exceptional sharpness and durability.
With an extremely thin grind behind the edge, the knife glides effortlessly through ingredients, providing excellent 'food release'. Kyohei Shindo uses the traditional "warikomi" lamination technique, a method that requires great skill and is rarely seen today. This knife is not just a tool but a work of art that offers fantastic value for money.
- Hand-forged in Japan with traditional craftsmanship
- Aogami #2 steel core for optimal sharpness
- Soft iron for better flexibility
- Extremely thin grind for easy cutting
- Oval magnolia handle for comfort and control
- Hand-laminated with the rare "warikomi" technique
| Brand/series | Kyohei Shindo - Kuro Keyaki |
| Type | Santoku |
| Forging and steel | 3 layers - Blue 2 & Soft Iron |
| Grind | 50/50 |
| Handle type | Oval Magnolia Handle & Plastic Ferrule |
| Stainless | NO! |
| Hardness | 61/62 |
| Length | 165mm. |
| Height | mm. |
| Weight | g. |
| Width out of handle | mm. |
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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