Shindo-san is a blacksmith based in Tosa, Japan, producing knives that have quickly gained a following for their performance and value. This line of kitchen knives is made with Aogami (Blue) #2 carbon steel, a favorite among our customers for its excellent edge retention and ease of sharpening. Heat-treated to around HRC 62, these knives hit the sweet spot, offering a sharp, durable edge that’s still easy to maintain.
Blacksmith: Shindo San Location: Tosa, Japan Grind: Even Steel: Aogami (Blue) #2 HRC: 62 Cladding: Iron Finish: Kurouchi Handle: Keyaki Wood Oval Ferrule: Black Resin Weight: 4.1 oz (116 g) Blade Length: 170 mm Total Length: 310 mm Spine Thickness at Base: 4 mm Blade Height: 50 mm
Care Instructions: This is a reactive carbon steel knife. Wipe dry during use and do not leave wet. Apply a light coat of oil if storing for extended periods. Avoid cutting hard items such as bones or frozen foods.
Customer Feedback Summary: Customers describe this knife as a dependable everyday workhorse with good balance and solid performance for the price. It’s often used for a wide range of prep tasks, with some even using it in place of a cai dao for slicing and general kitchen work. Many highlight its value, noting that it delivers strong performance at an accessible price point. Some users mention that it’s not an ultra-thin “laser” and that the reactive carbon steel requires a bit more care, but these are seen as expected trade-offs. Overall, it’s regarded as a rewarding knife to use, offering practical performance and excellent value for those willing to maintain a carbon steel blade.
Care Instructions: This is a reactive carbon steel knife. Wipe dry during use and do not leave wet. Apply a light coat of oil if storing for extended periods. Avoid cutting hard items such as bones or frozen foods.
Customer Feedback Summary: Customers describe this knife as a dependable everyday workhorse with good balance and solid performance for the price. It’s often used for a wide range of prep tasks, with some even using it in place of a cai dao for slicing and general kitchen work. Many highlight its value, noting that it delivers strong performance at an accessible price point. Some users mention that it’s not an ultra-thin “laser” and that the reactive carbon steel requires a bit more care, but these are seen as expected trade-offs. Overall, it’s regarded as a rewarding knife to use, offering practical performance and excellent value for those willing to maintain a carbon steel blade.
