Kyohei Shindo | Gyuto 210mm | Aogami 2 | Cherry Santoku/Bunka around 1000-1200 grit

around 1000-1200 grit

With comfortable handles and a versatile range of blade types

and it is a versatile all round kitchen knife that can be used for rock or push cutting styles

He is one of the pioneer knife makers who brought Japanese knives to the world

Kyohei Shindo | Gyuto 210mm | Aogami 2 | Cherry Santoku/Bunka around 1000-1200 gritKyohei 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. The Japanese version of a western Chefs Knife, based off of French chefs knives in the 1880s it was designed for cutting meat, Gyuto