SHARP Knife Shop
Kawamura Gyuto 210 mm
|Blade Length||210 mm|
|Total Length||355 mm|
|Steel||White (Shirogami) #2|
|Height Spine to heel||52 mm|
|Width at Spine||2 mm|
At 75 years old Kawamura-san has been making knives for quite some time and we feel that it shows in his work. He uses White #1 to make his knives which is known for its excellent edge retention and ease of sharpening, he wrap's them in stainless steel which helps prevent rust and finishes them with a very unique hammered finish. Due to the cladding these knives are relatively easy to maintain but the core steel is exposed at the very edge and should be kept as dry as possible.
We at the shop are a huge fan of this knife. The profile makes rock chopping and up and down chopping possible and it has great height from heel to spine meaning there's plenty of room for those with larger hands. Not too thin or thick at the spine the blade tapers down very nicely to the edge and has great cutting feel.
Knife Care (Stainless Clad)
- This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of Carbon steel with two pieces of Stainless steel giving the knife all the benefits of the carbon steel (Edge retention, ease of sharpening, cutting feel) and the Ease of Maintenance from Stainless steel. 2-3 millimeters of the carbon steel is exposed at the edge of the knife and is susceptible to rust and discouloration if not properly maintained.
- Simply Wipe the knife with a damp cloth immediately after use to keep it from rusting or discouloring.
- Never put your knife in the Dishwasher. The extreme heat will ruin the wooden handle.
- Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
- Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.