A rustic kurouchi face, silky satin bevels and an aggressive distal taper give this 210mm gyuto the look of a hand-hewn tool and the cut of a laser. The tall 53mm blade is forged extra thin, gliding through onions and proteins alike, while the octagonal keyaki (Japanese zelkova) wa handle keeps things light and nimble.

Kurouchi by Kyohei Shindo pairs Tosa’s centuries-old warikomi forging with an ultra-thin “S-style” grind. Aogami A2/S high-carbon steel is clamped between soft-iron cladding, then heat-treated to 62–63 HRC for keen edge retention that still sharpens with ease. Rapid distal taper—from roughly 4.8mm at the heel to a laser-like tip—delivers effortless food release and a silky push-cut feel.

Kyohei Shindo 新藤京平 is part of a new wave of independent smiths keeping Tosa’s free-forging tradition alive. After eight years of training and a stint in cutlery retail, he opened his own forge in 2020, quickly earning a cult following for knives that “glide through food as if it isn’t there.”

Gyuto 牛刀 or "cow sword" is Japan's answer to the Western chef's knife. Its gently curved belly excels at rocking cuts through herbs, while the flat section near the heel handles push-cutting proteins and vegetables with precision. This all-purpose profile makes it the most versatile blade in any kitchen, equally capable of slicing roasts, dicing vegetables, and mincing aromatics.

San Mai 三枚 means "three layers" — a hard cutting core sandwiched between two softer outer layers. This traditional construction protects the delicate edge from shock while adding toughness and simplifying maintenance, so you can enjoy the performance of high-carbon steel worry-free.

Aogami A2/S 青紙 (Blue Paper No. 2) is essentially white carbon steel enhanced with chromium and tungsten for added toughness. With 1.05 – 1.15% carbon plus tungsten (1 – 1.5%) and chromium (0.2 – 0.5%), this very hard Hitachi steel delivers exceptional edge retention and fine grain structure. Takes a razor-keen edge, sharpens effortlessly on whetstones, and rewards proper care—hand wash, dry immediately—with decades of superior performance.