Kyohei Shindo Warikomi Blue #2 Kurouchi Gyuto 210mm

Experience Cult-Status Tosa Craftsmanship in a Kurouchi Gyuto The Kyohei Shindo Warikomi Blue #2 Kurouchi Gyuto 210mm is hand-forged in Tosa, Japan by blacksmith Kyohei Shindo - a maker building a devoted following for his ultra-thin blade geometry and honest kurouchi aesthetic. Aogami #2 carbon steel core with iron cladding, finished in the blacksmith's raw kurouchi scale. A knife for cooks who want genuine Japanese craft at the cutting edge. The Specs Blacksmith: Kyohei Shindo Location: Tosa, Japan Steel: Aogami #2 (Blue Paper Steel) carbon steel core Cladding: Iron (warikomi construction) Finish: Kurouchi (blacksmith's finish) Grind: Even double bevel Blade length: 210mm Handle: Keyaki (Japanese elm) with plastic ferrule Origin: Tosa, Japan The Kyohei Shindo Difference Kyohei Shindo is a young blacksmith based in Tosa - a region of Japan with a centuries-long tradition of blade-making - who is rapidly gaining a cult following for his ultra-thin knife designs and exceptional fit and finish at an accessible price point. The warikomi construction sandwiches the Aogami #2 carbon steel core between iron cladding, protecting the reactive core on the blade flats while keeping the cutting edge exposed for maximum sharpness. Aogami #2 (Blue Paper Steel, Hitachi Metals) is a high-carbon steel prized for its ability to take an exceptionally sharp edge and hold it through demanding prep work. The kurouchi finish is the raw blacksmith's scale left on the blade after forging - it offers a degree of rust resistance on the cladding and gives the knife an honest, unpolished character. At 210mm, the gyuto is the workhorse of the Japanese kitchen - long enough for full-length slicing strokes across large proteins and vegetables, versatile enough for everyday prep from fine brunoise to breaking down whole fish. Care and Maintenance Hand wash only - never dishwasher Dry immediately after use - Aogami #2 will rust if left wet Apply a light coat of food-safe oil if storing for extended periods Expect a natural patina to develop with use - this is normal and protective Do not cut frozen food or bones - the edge will chip Sharpen with a whetstone to maintain the edge Store on a magnetic strip or in a knife block