Kyohei Shindo Warikomi Blue #2 Kurouchi Bunka 170mm

Experience Cult-Status Tosa Craftsmanship in a Kurouchi Bunka

The Kyohei Shindo Warikomi Blue #2 Kurouchi Bunka 170mm 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: 170mm
• Blade height: 42.4mm
• Spine thickness: 4.5mm with blacksmith taper to tip
• Weight: 122g
• 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. The bunka is a versatile Japanese kitchen knife with a reverse tanto tip - capable of push cuts, pull cuts, and fine detail work across vegetables, fish, and meat. At 170mm it is a compact, agile blade suited to both home and professional use.

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