Kyohei Shindo is from Hokkaido. While studying biology in college, his desire to be involved in craftsmanship led him to pursue a career as a blacksmith. During a visit to Seki, Gifu, he was told, “The blacksmith you’re looking for might be in Kochi.” This remark introduced him to Tosa-style forged cutlery, prompting him to move to Kochi. While working in sales to support himself, he taught himself the art of blacksmithing. He later served as an assistant instructor at the Blacksmith Training School and now continues to craft knives on his own.

A defining feature of Mr. Shindo’s knives is that they do not pursue “thinness” at all costs. By retaining thickness along the spine while hollowing out the center, he achieves a balance of lightness and durability. Furthermore, by finishing the steel to a slightly higher hardness, he achieves an edge that glides through ingredients and maintains its sharpness over time. He places particular emphasis on the sensation of being able to cut into hard ingredients, such as root vegetables, without splitting them, and his knives are highly praised by chefs who use them regularly for their smooth cutting action.

“A kitchen knife is a tool meant to be used to the fullest every day,” says Mr. Shindo. His goal is to create a knife that isn’t just for display, but one that you naturally reach for in your daily cooking. Furthermore, he doesn’t limit himself to the “Tosa” label; he sees potential in spreading the techniques cultivated in Kochi throughout the country and hopes to be a part of that movement.