Description & specifications
Kyohei Shindo is a young blacksmith from Tosa, Japan. After 8 years of training, he 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 at 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 - hence very few forges remain in Japan that use it.
The grind is seriously good on these knives. Ground extremely thin behind the edge, so they go through raw materials as if they were nothing, and also have a relatively good 'food release'.
The phrase "Value For Money" should really be applied to these knives. Probably the best cutting knives we have in the entire store for the price.
| Brand/Series | Kyohei Shindo - Kuro Keyaki |
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3 layers - Blue 2 & Soft Iron |
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50/50 |
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NO! |
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61/62 |
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Specs (May vary due to handmade) |
Length: 180mm. Height: 53mm. Weight: 160g. Width out of handle: 4.9 mm. |
Foodgear always advises against cutting any form of bones and frozen goods. Knives should not be washed in the dishwasher, as this removes sharpness and provokes rust attacks - even in stainless alloys!
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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