Kyohei Shindo Kurouchi Black Finish Wa-Style Gyuto - Blue #2 (Aogami #2) Carbon Steel

Forged Thin. Made to Cut.

A kitchen knife does not need to be complicated to be exceptional.

What matters is what happens when the blade meets the ingredient — how easily it enters the cut, how naturally it moves through food, and how little resistance you feel in your hand.

This is where the work of Kyohei Shindo stands apart.

Based in Tosa, Kochi Prefecture, Shindo produces distinctive hand-forged knives known for their remarkably thin geometry, functional simplicity, and characteristic kurouchi finish.

This Gyuto is forged with Aogami #2 (Blue #2) carbon steel, using traditional Japanese laminated construction.

The series is available in three blade lengths — 210mm, 240mm, and 270mm — allowing you to choose the size that best suits your working style, cutting space, and preferred balance.

Thin Where It Matters

Many knives can be made sharp.

Far fewer are made with the geometry necessary to cut effortlessly behind the edge.

One of the defining characteristics of Shindo’s work is just how thin his blades are made. Rather than relying only on an acute cutting edge to create an impression of sharpness, the entire blade geometry is designed to reduce resistance as it passes through food.

For the cook, the benefit is immediate:

less wedging, less unnecessary resistance, and a remarkably direct cutting sensation.

It is this combination of thinness and practical cutting performance that has made Shindo’s knives increasingly sought after by chefs and knife enthusiasts who understand that true cutting performance is about much more than edge sharpness alone.

Aogami #2 — Traditional Carbon Steel for Those Who Sharpen

At the core is Aogami #2 (Blue #2), one of Japan’s respected traditional carbon steels.

It offers an excellent combination of edge retention, fine sharpening response, and the ability to develop a keen working edge.

For cooks who maintain their own knives on whetstones, this matters.

A knife is not a disposable object that performs at its best only when new. A well-made carbon-steel knife can be sharpened, maintained, and developed over years of use.

That relationship between knife, whetstone, and user is part of what makes a traditionally forged Japanese knife special.

Kurouchi — The Character of the Forge Remains

The dark kurouchi finish deliberately retains the visual character of the forging process.

Rather than polishing away every trace of its origin, the blade preserves a more direct connection to the blacksmith’s work.

Each knife therefore carries subtle variations that are natural to hand-forged craftsmanship.

This is not a knife designed to look industrially perfect.

It is a working knife that still looks and feels like something made at the forge.

From Tosa, by Kyohei Shindo

Tosa has long been one of Japan’s important regions for practical forged blades.

Working within that tradition, Kyohei Shindo established his own workshop in 2020 and has developed a recognizable approach centered around thin geometry, straightforward construction, and real-world cutting performance.

The result is a knife with very little excess.

No unnecessary decoration is required to explain what it is.

Its character becomes clearest when you actually cut with it.

Choose Your Length — 210mm / 240mm / 270mm

This Gyuto is offered in three practical blade lengths.

The 210mm provides excellent maneuverability and is a versatile choice for everyday professional and home use.

The 240mm offers additional cutting length while maintaining a well-balanced, versatile feel — a particularly practical choice for chefs who want one Gyuto to handle a broad range of preparation.

The 270mm provides greater cutting length and reach for those who prefer a larger professional knife and regularly work with larger ingredients or longer cutting strokes.

Rather than one size being inherently better than another, the right choice depends on your workspace, cutting technique, and personal preference.

Specifications

Blacksmith: Kyohei Shindo
Knife Type: Gyuto / Chef’s Knife
Available Blade Lengths: 210mm / 240mm / 270mm
Steel: Aogami #2 (Blue #2) Carbon Steel with Iron Cladding
Finish: Kurouchi / Black Finish
Region: Tosa, Kochi, Japan