Introducing knives crafted by blacksmith Shindo san in Tosa, Japan—an exciting maker whose work has quickly gained a following among cooks looking for high performance at an accessible price. This line features Aogami (Blue) #2 carbon steel, heat-treated to around HRC 62, delivering an excellent balance of edge retention, toughness, and ease of sharpening. These knives are built to perform, offering serious cutting ability without the premium price tag often associated with handmade Japanese blades.
The grind is thin behind the edge with a rustic kurouchi finish, giving these knives a workhorse feel with impressive cutting performance. They move cleanly through vegetables with minimal resistance and are especially well-suited for prep-heavy tasks. Like many Tosa-made knives, the finish is simple and functional, but the performance is where these really shine.
This is one of the best values in our lineup for a reactive carbon steel knife. If you're looking to experience the cutting feel of Aogami #2 without spending several hundred dollars, this series is an easy recommendation.
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: 5.4 oz (152 g) Blade Length: 173 mm Total Length: 319 mm Spine Thickness at Base: 4.5 mm Blade Height: 53 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 consistently praise this knife for delivering performance far above its price point. Many compare its cutting ability to much more expensive knives, noting its thin grind, excellent food release, and ability to glide through vegetables with little resistance. It’s often described as taking a very sharp edge quickly and responding well to simple sharpening progression. Some users mention the rustic fit and finish and note that the stock handle is basic, but these are generally seen as trade-offs given the exceptional performance and value. Overall, it’s widely regarded as a standout budget-friendly carbon steel knife that competes with high-end options in real-world use.
The grind is thin behind the edge with a rustic kurouchi finish, giving these knives a workhorse feel with impressive cutting performance. They move cleanly through vegetables with minimal resistance and are especially well-suited for prep-heavy tasks. Like many Tosa-made knives, the finish is simple and functional, but the performance is where these really shine.
This is one of the best values in our lineup for a reactive carbon steel knife. If you're looking to experience the cutting feel of Aogami #2 without spending several hundred dollars, this series is an easy recommendation.
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 consistently praise this knife for delivering performance far above its price point. Many compare its cutting ability to much more expensive knives, noting its thin grind, excellent food release, and ability to glide through vegetables with little resistance. It’s often described as taking a very sharp edge quickly and responding well to simple sharpening progression. Some users mention the rustic fit and finish and note that the stock handle is basic, but these are generally seen as trade-offs given the exceptional performance and value. Overall, it’s widely regarded as a standout budget-friendly carbon steel knife that competes with high-end options in real-world use.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Kyohei Shindo 170 Nakiri B2 bPosted By: Bill B
26 people found this review helpful
Buy this Nakiri now if you want a top performing blade @ a bargain price ! I use Nakiris a lot for vege prep and I have some of the best high end ones ; including Watanabe Pro, Shigafusa , Kono Fujiyama , Takeda and T Fujiwara Marboroshi and for a fraction of the price ,the $75 Shindo Nakiri slices thru veges as well as the best of them ! The blade is rustic but has a very good grind and is very thin behind the edge that just ghosts through onions , no wedging of carrots . Very impressive blade was sharpe out of the box and took a screaming edge after a quick touch up on a Nainwa 3k . The stock handle is a throw away ( I am rehandling it ) so buy the Enjin version if you want a better handle. If you are in the market for a top performing carbon reactive blade @ a crazy bargain price the Shindo is the one to try !
26 people found this review helpful
Buy this Nakiri now if you want a top performing blade @ a bargain price ! I use Nakiris a lot for vege prep and I have some of the best high end ones ; including Watanabe Pro, Shigafusa , Kono Fujiyama , Takeda and T Fujiwara Marboroshi and for a fraction of the price ,the $75 Shindo Nakiri slices thru veges as well as the best of them ! The blade is rustic but has a very good grind and is very thin behind the edge that just ghosts through onions , no wedging of carrots . Very impressive blade was sharpe out of the box and took a screaming edge after a quick touch up on a Nainwa 3k . The stock handle is a throw away ( I am rehandling it ) so buy the Enjin version if you want a better handle. If you are in the market for a top performing carbon reactive blade @ a crazy bargain price the Shindo is the one to try !
