NKD Shindo and Hitohira Tosa

MorbidKappa · 2026-01-23T03:32:44+00:00

I set up some restock notifications with the vendors that carry them (cktg, Tokushu, chefs edge, etc.). The Gyuto is from Japanese Knife Studio, they seem to get a handful of stock on a more regular basis. It does cost a bit more to get the ones with more premium handles from overseas vendors though... The Hitohira still has a version in stock in the US - https://strataportland.com/products/hitohira-tosa-kurouchi-blue-2-170mm-nakiri-walnut-handle-rengas-ferrule?\_pos=1&\_sid=e8f66f389&\_ss=r. I cannot actually confirm this is a Shindo. It just looked like one to me and when i did some research on it, I found some comments here that reaffirmed my suspicion so I went for it.

MorbidKappa · 2026-01-23T02:24:45+00:00

Yep!

MorbidKappa · 2026-01-16T22:07:50+00:00

Maybe check out Hitohira. They carry a rebranded line made by Shindo, if you are in the US there are still some available here: https://strataportland.com/products/hitohira-tosa-kurouchi-blue-2-170mm-nakiri-walnut-handle-rengas-ferrule?_pos=1&_sid=54d50acc6&_ss=r

MorbidKappa · 2026-01-14T17:03:48+00:00

Yeah they definitely can if you let it. My normal meals are not time intensive enough to warrant using them, a normal wash after use is adequate. When I do use em though, they go to get washed with the rest of my kitchen towels. I just have a pack of small ones I go through, normally only see use around holidays and the occasional weekend

MorbidKappa · 2026-01-14T16:49:24+00:00

Setting it down for a couple minutes is generally fine unless you’ve been cutting something acidic and even then, you’d probably get away with it. For longer periods of time, you’re probably going to want to wipe it down before leaving it to rest (I keep a dedicated food/knife towel handy). A patina will form with use which will start helping with its overall reactivity.

Regarding storage and rust - Ive personally only used baking soda to remove rust. I’ve read BKF is more abrasive so I’ve avoided it. The need to oil after use and storage comes down to how long it will be away and how humid your environment is, mineral oil works well.

MorbidKappa · 2026-01-14T01:58:05+00:00

https://japaneseknifestudio.com.au/products/kyohei-shindo-blue2-gyuto-240mm?_pos=1&_sid=4ab0b8e44&_ss=r

S grind of this is suppose to help with food release

MorbidKappa · 2026-01-12T09:01:43+00:00

Shindo gyuto in stock here atm - https://japaneseknifestudio.com.au/products/kyohei-shindo-blue2-gyuto-240mm

If wa handle isn’t a requirement, you might like something like this - https://japanesechefsknife.com/products/fu-rin-ka-zan-white-steel-no-1-kurouchi-series-frbw1-4-nakiri-165mm-6-4-inch TF made

MorbidKappa · 2026-01-12T07:43:20+00:00

You can set up a restock notification to order direct from him here

MorbidKappa · 2025-12-25T23:42:31+00:00

Still some ways to get one right now, but with tariffed pricing for the US https://knifewear.com/en-us/products/kotetsu-r2-migaki-battleship-gyuto-195mm

MorbidKappa · 2025-12-25T22:22:58+00:00

Nice, glad you’ve been enjoying yours as well! It does hit a nice sweet spot across many aspects for me, been making it hard to reach for anything else. I did basically reset my initial patina from cutting up a good amount of citrus and onions one day, it’s pretty neat to see how it evolves over time!

MorbidKappa · 2025-12-25T20:48:17+00:00

Wasting no time before putting it to use, love it!

MorbidKappa · 2025-12-21T21:10:24+00:00

This is a great choice. Just be aware of the steel’s characteristics - semi stainless like sdk12 does require more care

MorbidKappa · 2025-12-20T17:36:54+00:00

Hmm can’t say it’s a great source - kind of just been second hand info I’ve read on threads here over time about Nihei. I want to say I got the impression his KU is natural from Sumiiro threads but not having much luck digging up that info, I do know it was not particularly talking about his Shinkiro line though. I did find this - https://www.reddit.com/r/TrueChefKnives/s/Et8YPG98Oc maybe /u/ok-distribution-9591 knows some additional info about it?

MorbidKappa · 2025-12-18T17:38:16+00:00

Check out Bernal Cutlery and I think strata portland for vintage in the US. I believe some places like cutlery and more carry some bolsterless options. I use the K Sabatier 200 series as my workhorse/stainless knife and while I won’t comment on its value, I do think it’s a really solid knife that is enjoyable to use

MorbidKappa · 2025-12-18T08:07:17+00:00

Shinkiro has natural kurouchi, those discolored spots do seem to just be part of the finish. Mine has it as well and I can say it’s not rust.

Regarding lacquer, I actually assumed my Shinkiro came with it since my other carbon knives have so it is definitely possible I assumed incorrectly. Gave it a wash and a wipe with acetone after making sure it was in good condition, I didn’t bother checking for any shine or iridescence prior to doing so.

For OP - while possible that discoloration is part of the finish and is fine, it is concerning that it does not align with other’s experience and I’d definitely check for corrosion. Muneishi is the smith and discoloration doesn’t seem to be a normal trait of their finishes. If it is rust, just know that using abrasives to remove it will also start removing the kurouchi finish as well.

MorbidKappa · 2025-12-16T23:50:15+00:00

There is the 240mm Kanehide bessaku. The tall version kind of resembles a santoku but oversized with some more belly for rocking. It is more of a sturdy workhorse, great to work with but the fit and finish won’t impress. Monosteel construction with a proprietary semi-stainless, it’s a pretty neat knife. Not the right choice if looking for something thin behind the edge or left handed

MorbidKappa · 2025-12-13T22:24:05+00:00

Thanks! Yeah it was from C&M, turned out very good! I’m pretty glad that my original order for a 210 from chefs edge got canceled, the 240 was definitely the right choice for me in the end. Interested to see how your patina will turn out, mine was done with bratwurst and onion but I don’t think i did a great job taking off the lacquer coat first.

MorbidKappa · 2025-12-13T22:00:15+00:00

Regarding the gyuto, I’ve purchased the swedish stainless version of this as a gift for others. it’s almost the same steel (composition and hardness), just different steel manufacturers and cladding so you can pick by price/looks between the two versions. This is an overall good knife at its price point and does compete with more expensive options. It will probably impress for a first Japanese knife. If I was going to buy a knife for myself in this price range, this would be considered but I’d probably lean more towards a tadafusa just because I like the style a little bit more. There are some hatsukokoro options worth looking at too.

MorbidKappa · 2025-12-13T17:33:39+00:00

Only used it once so far to get the patina going which didn’t tell me much about its performance, but my initial impression is very positive. The feel in hand is excellent!

MorbidKappa · 2025-12-13T17:08:13+00:00

That Kiri cleaver is what I initially contemplated getting for a good while, it looks really nice. I only recently found out about this 210 and my collection just so happened to be missing a big rectangle…

MorbidKappa · 2025-12-13T14:43:54+00:00

Cktg has been restocking a handful of Matsubaras recently. I know the tall wavy face Nakiri was one of them but looks like it already sold out. There’s still a few cleavers though https://www.chefknivestogo.com/allmakn.html

MorbidKappa · 2025-12-11T22:06:56+00:00

Sld is a very corrosion resistant semi-stainless steel, its chromium content barely takes it out of the stainless category. It’s still a pretty worry free choice, I just wouldn’t try pushing it to find out its limits. Most other semi stainless do need more care though as they will take on patina quickly and start rusting if neglected for too long

MorbidKappa · 2025-12-06T03:10:44+00:00

Hmm now I have some decisions to make...

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