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Kyohei Shindo Kurouchi Santoku 170mm crafted from Aogami 2 in Kochi, Japan in decorative box on grey background
Kyohei Shindo crafting traditional Aogami No 2 kurouchi kitchen knife in his workshop in Kochi, Japan
Kyohei Shindo Kurouchi Santoku 170mm crafted from Aogami 2 in Kochi, Japan displayed diagonally on grey background
Kyohei Shindo heating some knife blades in his workshop
Hand holding Kyohei Shindo Kurouchi Santoku 170mm crafted from Aogami 2 in Kochi, Japan on grey background
Closeup on tip of Kyohei Shindo Kurouchi Santoku 170mm crafted from Aogami 2 in Kochi, Japan on grey background
Closeup of Kyohei Shindo hands finishing a blade
Closeup on engraving on Kyohei Shindo Kurouchi Knife crafted from Aogami 2 in Kochi, Japan on grey background
Kyohei Shindo crafting traditional Aogami No 2 kurouchi kitchen knife in his workshop in Kochi, Japan
Closeup on handle on Kyohei Shindo Kurouchi Knife crafted from Aogami 2 in Kochi, Japan on grey background
Kyohei Shindo Kurouchi Santoku 170mm crafted from Aogami 2 in Kochi, Japan in decorative box on grey background
Kyohei Shindo crafting traditional Aogami No 2 kurouchi kitchen knife in his workshop in Kochi, Japan
Kyohei Shindo Kurouchi Santoku 170mm crafted from Aogami 2 in Kochi, Japan displayed diagonally on grey background
Kyohei Shindo heating some knife blades in his workshop
Hand holding Kyohei Shindo Kurouchi Santoku 170mm crafted from Aogami 2 in Kochi, Japan on grey background
Closeup on tip of Kyohei Shindo Kurouchi Santoku 170mm crafted from Aogami 2 in Kochi, Japan on grey background
Closeup of Kyohei Shindo hands finishing a blade
Closeup on engraving on Kyohei Shindo Kurouchi Knife crafted from Aogami 2 in Kochi, Japan on grey background
Kyohei Shindo crafting traditional Aogami No 2 kurouchi kitchen knife in his workshop in Kochi, Japan
Closeup on handle on Kyohei Shindo Kurouchi Knife crafted from Aogami 2 in Kochi, Japan on grey background
Kyohei Shindo shaping and hammering a blade in his workshop

Description

The Kyohei Shindo Kurouchi Santoku 170mm is a Japanese kitchen knife hand-forged by Kyohei Shindo, a first-generation blacksmith in the city of Kami, Kochi Prefecture, Japan. Featuring a timeless kurouchi finish and versatile double-edged blade forged from Aogami No. 2 carbon steel, this knife offers both exceptional sharpness and durability.  Kyohei Shindo knives are crafted specifically for real, everyday use, delivering outstanding performance at a reasonable price point.

About the Blade Shape: A well-balanced, all-purpose kitchen knife, santoku knives are designed for versatility across meat, fish, and vegetables. The moderately flat edge supports efficient chopping and slicing, while the compact blade length offers excellent control for everyday prep. Typically double-edged and measuring between 165mm and 180mm, the santoku is a reliable choice for both home cooks and professional kitchens.

Blade Shape Santoku Handle Length 130mm
Blade Material Aogami No.2 Handle Material Walnut
Blade HRC 64 Handle Shape Octagonal
Blade Finish Kurouchi Total Length 310mm
Blade Length 170mm Weight 113g
Spine Thickness at Heel 2.3mm Usage Multi-purpose
Edge Double-edge (50/50) Origin Kochi, Japan
Handedness Right hand, Left hand

    Kyohei Shindo Kurouchi Santoku Knife 170mm

    by Kyohei Shindo Knives
    Sold out
    $167.99 - $167.99
    $167.99
    $167.99 - $167.99
    $167.99

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    Made in Japan

    All products are crafted by real Japanese craftsmen with years of experience, as featured in our +1.7 million-subscriber YouTube Channel documentaries.

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    Free Whetstone

    It includes a FREE Amakusa Red Whetstone for sharpening, as recommended by the artisan.

    The Kyohei Shindo Kurouchi Santoku 170mm is a Japanese kitchen knife hand-forged by Kyohei Shindo, a first-generation blacksmith in the city of Kami, Kochi Prefecture, Japan. Featuring a timeless kurouchi finish and versatile double-edged blade forged from Aogami No. 2 carbon steel, this knife offers both exceptional sharpness and durability.  Kyohei Shindo knives are crafted specifically for real, everyday use, delivering outstanding performance at a reasonable price point.

    About the Blade Shape: A well-balanced, all-purpose kitchen knife, santoku knives are designed for versatility across meat, fish, and vegetables. The moderately flat edge supports efficient chopping and slicing, while the compact blade length offers excellent control for everyday prep. Typically double-edged and measuring between 165mm and 180mm, the santoku is a reliable choice for both home cooks and professional kitchens.

    Blade Shape Santoku Handle Length 130mm
    Blade Material Aogami No.2 Handle Material Walnut
    Blade HRC 64 Handle Shape Octagonal
    Blade Finish Kurouchi Total Length 310mm
    Blade Length 170mm Weight 113g
    Spine Thickness at Heel 2.3mm Usage Multi-purpose
    Edge Double-edge (50/50) Origin Kochi, Japan
    Handedness Right hand, Left hand

      Specifications
      Blade Shape Santoku Handle Length 130mm
      Blade Material Aogami No.2 Handle Material Walnut
      Blade HRC 64 Handle Shape Octagonal
      Blade Finish Kurouchi Total Length 310mm
      Blade Length 170mm Weight 113g
      Spine Thickness at Heel 2.3mm Usage Multi-purpose
      Edge Double-edge (50/50) Origin Kochi, Japan
      Handedness Right hand, Left hand

      Free Whetstone Details
      • Amakusa Red Sharpening Stone (natural stone)
      • Grit: #500-#800
      • Size: 150 x 45 x 30mm*
      • Weight: 525 gr*

      *This is a natural stone that comes directly from a quarry, so the size and weight of each stone may slightly vary.

      Product Care Instructions

      HOW TO USE?

      • Only cut food you can bite and chew with this knife since hard foods can chip the blade. Do not cut olive pits, bones, lobster shells, wood pieces or frozen food, which are especially bad  due to the cold making hard steel more brittle.
      • Do not use the knife in twisting motions.
      • Use wood or plastic cutting boards to avoid dull knives. Do not use glass,  granite or bamboo surfaces.

      HOW TO CLEAN?

      • After each use, hand wash the knife with mild detergent and a soft sponge, rinse with hot water and dry by hand immediately. Do not use the dishwasher.
      • Wood handles may dry out over time and exposure to water. To prevent this, use some food safe mineral oil or beeswax.  

      HOW TO SHARPEN?

      • Use the FREE WHETSONE included with the knife for sharpening. It recommended by the craftsman.
      • Remember to sharpen both sides evenly as this is a double-bevel knife.

      HOW TO STORE?

      • Wrap the blade in newspaper to reduce direct exposure to the air and prevent rusting if you keep knives in a drawer or travel case. 
      • If you are hanging the knife or using a knife stand, remember that the blade should point downwards.
      • If you are storing them in a drawer, keep the edge from touching anything else.
      Shipping + Return Policy
      Shipping Policy

      All products are crafted, inspected, and shipped directly from Japan.

      Please allow up to 5 business days for order processing before dispatch.

      Click here for more info on our shipping policy.


      Return Policy

      We have a 30-day return policy, which means you have 30 days after receiving your item to request a return.

      Click here for more info on our return policy.

      Customs Fees & Other Taxes

      Import duties, VAT, or local customs taxes may apply once your order reaches your country.

      These are set by your local customs authority and are not included in our product prices or free shipping. We suggest contacting the responsible institutions to find more information.

      These fees are the customer's responsibility and thus must be paid upon delivery.

      FOR U.S. CUSTOMERS: As of May 8, 2026, all U.S. orders are shipped DDP (Delivered Duties Paid). Customs duties and import taxes are included for US customers in the final price shown at checkout.

      About this artisan

      Kyohei Shindo handcrafting a kitchen knife in his knife workshop in Kami, Kochi, Japan

      Kyohei Shindo

      Kyohei Shindo did not grow up in a forge. Born in Hokkaido, he studied at university in Okinawa, then moved to Kochi Prefecture with one specific goal: to make kitchen knives not as objects to be displayed, but working tools.

      There was an obstacle. The blacksmith trade around him had no apprenticeship system and no formal way to train a successor. Rather than give up, Shindo took a job with a Tosa cutlery wholesaler to stay close to the craft, and on his days off he borrowed a corner of a working blacksmith's shop and taught himself to forge following the advice of all of those around him. In 2019 he went independent under his own workshop name at the age of 31 years old.

      Today he forges, grinds, and sharpens every blade himself in Kami, Kochi Prefecture. The geometry follows a simple logic: thicker at the heel for stability, thinning toward the tip for control.

      Shindo designs by feel rather than by spec sheet, judging a knife by how cleanly it moves through food and how light it sits in the hand, not by numbers alone.

      Learn more

      KYOHEI SHINDO KNIVES: HOW A SELF-TAUGHT BLACKSMITH BECAME THE BEST UP-AND-COMING ARTISAN IN KOCHI
      Kyohei Shindo examining a knife blade in his workshop

      Why buy from us?

      Japanese Food Craftsman focus on introducing and supporting Japanese artisans, helping them continue their craft and preserve traditional culture for future generations.

      When you purchase through us, your support goes to the maker behind the knife, not to mass production or anonymous distribution.

      Through our global +1.5 million YouTube community, we share the stories, techniques, and philosophy of these craftsmen with viewers around the world.

      The knives we offer are selected through direct relationships and transparent storytelling, not catalogs. Choosing this knife means supporting real people, real skills, and craftsmanship meant to last.

      Frequently Asked Questions

      Are Kyohei Shindo knives dishwasher safe?

      No, Kyohei Shindo knives should not be washed in the dishwasher. To prevent damage to your knife and ensure it lasts you for years to come, please wash the knife by hand with a mild detergent and gentle sponge.

      How should I care for my knife?

      After each use, be sure to wash the knife by hand using a mild detergent and gentle sponge. Rinse clean and wipe with a soft dish towel until completely dry. Store in a dry place.

      Will my Kyohei Shindo knife rust?

      Kyohei Shindo knives are made of Aogami No.2 (Blue Steel #2), a type of carbon steel. Thus, they are prone to rust, so be sure to dry your knife completely before putting it away and to store in a dry place to prevent corrosion.

      How much will shipping cost?

      All prices include FREE international shipping. Please allow up to 5 weeks for shipping, depending on your country of residence. Please see our Shipping Policy for details.

      Please note: Our products ship directly from Japan to you. You may be required to pay customs duties and/or customs clearance fees upon delivery (if applicable in your country).

      FOR U.S. CUSTOMERS: As of May 8, 2026, all U.S. orders are shipped DDP (Delivered Duties Paid).Customs duties and import taxes are included for US customers in the final price shown at checkout.

      How do I sharpen my Kyohei Shindo knife?

      Caring for your knife will make it last you for decades. Check out the video below for more information on how to sharpen your knife with a sharpening stone, and how to store it safely.
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