Kyohei

Kyohei Iron clad Aogami Kurouchi Bunka 165mm - Blade Only

Sold out

Kyohei

Kyohei Iron clad Aogami Kurouchi Bunka 165mm - Blade Only

Sold out

Mr. Kyohei Shindo is a blacksmith working from the Tosa region of Japan.

Tosa is one of several centers around the country that have been forging and making metal tools and knives for hundreds of years. Recently the regional industry members have instigated a program to grow and nurture new blacksmiths through the creation of a group similar to the Takefu Knife Village in Echizen, Japan. 

These are a super budget knife, well made with a thin edge. The fit and finish match the price. As these are iron clad, take care and wipe down after each use. 

Blade-only knives can be customized or purchased separately.

  • Steel Type: Iron clad Blue 2
  • HRC: 61-62
  • Blade Type: Double edged blade

Use & Care

  • Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
  • Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak in water. Ever!
  • Use a sharpening stone to maintain the sharpness of the blade.
  • Do not use on hard melons or items that may torque the blade.
  • Description

Mr. Kyohei Shindo is a blacksmith working from the Tosa region of Japan.

Tosa is one of several centers around the country that have been forging and making metal tools and knives for hundreds of years. Recently the regional industry members have instigated a program to grow and nurture new blacksmiths through the creation of a group similar to the Takefu Knife Village in Echizen, Japan. 

These are a super budget knife, well made with a thin edge. The fit and finish match the price. As these are iron clad, take care and wipe down after each use. 

Blade-only knives can be customized or purchased separately.

  • Steel Type: Iron clad Blue 2
  • HRC: 61-62
  • Blade Type: Double edged blade

Use & Care

  • Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
  • Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak in water. Ever!
  • Use a sharpening stone to maintain the sharpness of the blade.
  • Do not use on hard melons or items that may torque the blade.