Original: $193.77
-65%$193.77
$67.82The Story
SPECIFICATIONS
Knife Style: Santoku
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Olive Wood with Epoxy Tip (Gold Bars Inside)
Blade Length: 165mm
Heel Height: ~47mm
Spine Thickness: ~4.50mm tapered to ~1.70mm
Weight: 145g
The Shinka series — shaped by tradition, refined through generations, and brought forward with purpose. Forged in Japan from Aogami Blue #2 carbon steel, it delivers the kind of edge that feels immediate and alive on the board. At 61 HRC (+/-1), it strikes an ideal balance between edge retention and ease of sharpening, giving you a knife that performs while keeping that forged, rustic character front and center. The dark kurouchi finish keeps things raw and honest, a visible reminder of the forging process on every blade. It’s the kind of knife made for those who want that true, brut handmade Japanese look and feel — without stepping into overly inflated price points.
Each knife is completely hand-forged for our shop in Tosa by a fourth-generation workshop with roots going back to 1920. What started with agricultural tools has evolved into a focused pursuit of kitchen knives, where geometry, taper, and balance are dialed in with intent. The result is a blade that moves cleanly through food, with a grind that supports both precision and everyday versatility. It’s not about overengineering — it’s about getting the fundamentals right.
This particular piece was assembled at Kakushin onto a custom so that no two pieces ever react the same way, making this knife truly one of a kind both in appearance and personality.
Description
SPECIFICATIONS
Knife Style: Santoku
Steel Type: Carbon Steel
Blade Material: Aogami Blue #2
Blade Finish: Kurouchi
Blade Hardness: 61HRC (+/-1)
Bevel: Double
Handle: Olive Wood with Epoxy Tip (Gold Bars Inside)
Blade Length: 165mm
Heel Height: ~47mm
Spine Thickness: ~4.50mm tapered to ~1.70mm
Weight: 145g
The Shinka series — shaped by tradition, refined through generations, and brought forward with purpose. Forged in Japan from Aogami Blue #2 carbon steel, it delivers the kind of edge that feels immediate and alive on the board. At 61 HRC (+/-1), it strikes an ideal balance between edge retention and ease of sharpening, giving you a knife that performs while keeping that forged, rustic character front and center. The dark kurouchi finish keeps things raw and honest, a visible reminder of the forging process on every blade. It’s the kind of knife made for those who want that true, brut handmade Japanese look and feel — without stepping into overly inflated price points.
Each knife is completely hand-forged for our shop in Tosa by a fourth-generation workshop with roots going back to 1920. What started with agricultural tools has evolved into a focused pursuit of kitchen knives, where geometry, taper, and balance are dialed in with intent. The result is a blade that moves cleanly through food, with a grind that supports both precision and everyday versatility. It’s not about overengineering — it’s about getting the fundamentals right.
This particular piece was assembled at Kakushin onto a custom so that no two pieces ever react the same way, making this knife truly one of a kind both in appearance and personality.
