The Shinka series carries the kind of character that immediately reminds you why traditional forged Japanese knives still hold such a strong following today. Hand-forged in Japan from Aogami Blue #2 carbon steel and hardened to approximately 61 HRC (+/-1), these knives are built around pure cutting feel: responsive on the stones, aggressive through food, and full of that lively edge feedback carbon steel enthusiasts constantly chase.

The kurouchi finish keeps the blade looking raw and authentic, preserving the darker forged texture that reflects the knife’s handmade origins. Nothing feels overly polished or sterile here — the personality of the forging process remains visible throughout the blade, giving the knife that true handmade Tosa character.

Each Shinka blade is forged specifically for our shop by a fourth-generation workshop whose roots date back to 1920. Over generations, their work evolved from traditional toolmaking into highly refined kitchen knife production, focusing heavily on geometry, taper, cutting efficiency, and overall balance rather than unnecessary complexity. The result is a Gyuto that feels smooth, controlled, and highly natural during long prep sessions.

This particular 210mm Gyuto was assembled at Kakushin as a true 1 of 1 custom configuration, mounted on a stunning blue stabilized maple wood handle paired with a black epoxy ferrule and finished with a beautifully crafted blue translucent resin tip. The stabilized maple carries flowing grain patterns beneath deep blue tones that shift subtly depending on lighting, while the darker ferrule creates a strong transition into the rugged kurouchi blade finish.

What truly pulls the entire piece together is the translucent blue tip. As light moves through the resin, layers of depth begin to appear within the handle, creating an almost glowing effect that contrasts beautifully against the darker forged blade. The combination feels bold and artistic while still respecting the more traditional spirit of the Shinka series.

At 210mm, the Gyuto remains one of the most versatile formats in Japanese kitchen knives — large enough for proteins, bigger vegetables, and volume prep, while still nimble enough for precise slicing and finer work. A highly distinctive custom build that blends traditional Japanese blacksmithing with a more modern custom handle aesthetic, resulting in a knife that feels equally made for performance, collection, and everyday enjoyment.