Kyohei Shindo Aogami Kurouchi Nakiri 165mm
***The handle in this line has changed recently. The collar is now made of black pakka. We will be updating the photo when we get more stock in
About Kyohei Shindo -
Blades like Shindo-sanās are the reason I fell in love with Japanese knives. The rustic design and ancient craftsmanship really drew me in, and chances are, itās why you chose to get a Japanese knife too.Ā
He works with high-carbon steel such as Aogami, a material prized for its incredible ability to hold an edge. Donāt let their rough exteriors fool you; these knives take a blindingly sharp edge and feel fantastic in the hand. Whether youāre just dipping your toes into the world of carbon steel or youāre a knife nerd like me, youāre going to love the way these knives cut.
Shindo-san was born in Hokkaido, the northernmost prefecture of Japan, in 1988. While attending university in Okinawa, the southernmost prefecture, he started his obsession with blacksmithing. The style of forging he had been fascinated with was unique to Tosa, so he chose to move to that area of Japan to begin his blacksmithing career. Seven years later, in 2019, he finally started his own workshop: Kyohei Tanzo.
About the Shape - A Nakiri is a vegetable knife. Underutilised in the Western kitchen, the Nakiriās flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won't be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're ādoneā cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
***The handle in this line has changed recently. The collar is now made of black pakka. We will be updating the photo when we get more stock in
About Kyohei Shindo -
Blades like Shindo-sanās are the reason I fell in love with Japanese knives. The rustic design and ancient craftsmanship really drew me in, and chances are, itās why you chose to get a Japanese knife too.Ā
He works with high-carbon steel such as Aogami, a material prized for its incredible ability to hold an edge. Donāt let their rough exteriors fool you; these knives take a blindingly sharp edge and feel fantastic in the hand. Whether youāre just dipping your toes into the world of carbon steel or youāre a knife nerd like me, youāre going to love the way these knives cut.
Shindo-san was born in Hokkaido, the northernmost prefecture of Japan, in 1988. While attending university in Okinawa, the southernmost prefecture, he started his obsession with blacksmithing. The style of forging he had been fascinated with was unique to Tosa, so he chose to move to that area of Japan to begin his blacksmithing career. Seven years later, in 2019, he finally started his own workshop: Kyohei Tanzo.
About the Shape - A Nakiri is a vegetable knife. Underutilised in the Western kitchen, the Nakiriās flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won't be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're ādoneā cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.
