From the maker

Overview

The Kyohei Shindo Blue #2 Kurouchi Kiritsuke 210mm is a rare chance to experience Shindo-san’s highly sought-after work in one of his most striking profiles. Forged in Tosa, Japan, this knife uses a reactive Blue #2 carbon steel core with iron cladding and a rugged kurouchi finish. The result is a knife with serious cutting performance, strong food release character, and the handmade personality collectors love from Kyohei Shindo.

At Tokushu Knife, we believe Shindo-san’s work should be presented at its best. That is why this kiritsuke has been paired with a comfortable burnt wood wa handle and black buffalo horn ferrule that visually complements the dark kurouchi finish. We also hand sharpen this knife in house before sending it your way, giving you the best chance to experience Shindo-san’s legendary thin grind and aggressive distal taper at their finest.

The 217mm edge length gives this knife more reach than many standard 210mm gyuto-style knives, while the 50.15mm heel height provides useful knuckle clearance and a confident feel on the board. The pronounced k-tip is excellent for precision work, tip cuts, detail trimming, and clean push cuts through vegetables and proteins. With a thick 4.62mm spine at the heel tapering down to approximately 0.5mm near the tip, this blade carries the authority of a forged workhorse while still finishing extremely thin behind the edge.

Common Questions

Q: Is the Kyohei Shindo Blue #2 Kurouchi Kiritsuke good for home cooks?

A: Yes, especially for home cooks who want a high-performance Japanese carbon steel knife and are comfortable with basic care. It is sharp, thin, and versatile enough for vegetables, herbs, boneless proteins, and daily prep, but it should be dried after use because the Blue #2 core and iron cladding are reactive.

Q: What makes Kyohei Shindo knives so popular?

A: Kyohei Shindo is known for delivering outstanding cutting performance, expressive forged character, and excellent value. His knives often feature a thick spine near the handle, strong distal taper, and a very thin cutting edge, giving them a distinctive mix of power and precision.

Q: How should I care for this Blue #2 kurouchi kiritsuke?

A: Wash and dry the knife by hand immediately after use. Do not put it in the dishwasher, do not cut frozen food or bones, and use a quality cutting board. For longer-term storage, a light coat of Tsubaki oil can help protect the reactive steel. To maintain the edge between sharpenings, use a leather strop rather than a pull-through sharpener.

Q: Is this knife sharpened before shipping?

A: Yes. Tokushu Knife hand sharpens this knife in house before shipment so the edge better reflects what Shindo-san’s grind is capable of. For future maintenance, Tokushu Knife also offers a professional knife sharpening service.