JAPANESE KNIVES AND KNIFE SHARPENING
Kyohei Shindo is a young blacksmith working out of Tosa City, Kochi Prefecture, but originally from Hokkaido. He always wanted to be a craftsman and moved to Tosa to train as a blacksmith. After many hard years he gained the skills and opened his own workshop in 2020. His knives are very light with thin grinds.
Santoku translates to “3 virtues”, good for fish, meat and vegetables. Though they are a taller knife, which makes control a little easier, the santoku is generally smaller in length and perfect for any small prep job.
Aogami, also known as Blue paper steel due to the colour of the paper it came wrapped in, is a high carbon steel made by Hitachi Metals. Aogami is known for its sharpness and edge retention, blue paper steels are considered some of the best carbon steels in the world. It’s like Shirogami but with added tungsten and chromium to give it better edge retention, it comes in 3 grades Aogami #1, #2 & Aogami Super.
Measurements and photographs are taken from a random knife and may differ from the knife you receive.
This knife is made from carbon steel and will form rust if it is left wet after use.