Shiro Kamo AS Tall Nakiri 165 mm
Shiro Kamo AS Tall Nakiri 165 mm
Shiro Kamo AS Tall Nakiri 165 mm
Shiro Kamo AS Tall Nakiri 165 mm
Shiro Kamo AS Tall Nakiri 165 mm
Shiro Kamo AS Tall Nakiri 165 mm
Shiro Kamo AS Tall Nakiri 165 mm
Shiro Kamo AS Tall Nakiri 165 mm
Shiro Kamo AS Tall Nakiri 165 mm
Shiro Kamo AS Tall Nakiri 165 mm
Shiro Kamo AS Tall Nakiri 165 mm
Shiro Kamo AS Tall Nakiri 165 mm
Shiro Kamo AS Tall Nakiri 165 mm
Shiro Kamo AS Tall Nakiri 165 mm
Shiro Kamo AS Tall Nakiri 165 mm
Shiro Kamo AS Tall Nakiri 165 mm

Shiro Kamo AS Tall Nakiri 165 mm

Price
$349.95
Taxes and shipping calculated at checkout
In stock and ready for shipping

Product Information

Blade Length  165 mm
Total Length  312 mm
Steel  Aogami Super
Handle  Rosewood
Ferrule Pakka
Rockwell 63-64
Height Spine to heel  60 mm
Width at Spine  2 mm
Weight  145 grams
Bevel  Double (50/50)


Shiro Kamo

We're super excited to have these knives made by Shiro Kamo in the shop. These aogami super gyuto are the first to arrive at the shop from an order we placed long ago and they were certainly worth waiting for. They are slightly blade heavy but relatively light overall. The aogami super core steel sharpens in a flash, takes a screaming sharp edge and will hold it for a long time. That paired with the stainless cladding will make it a breeze to take care of.

Shiro Kamo works in the Famous Takefu knife village in Echizen City, Japan. Knives made in this region are famous for their thinness which is achieved by hammering two blades at once during the forging process. He is a master blacksmith and recently resigned from his post as the Chairman of the Takefu knife Village however he still works as the Chairman of the Echizen Blacksmith Foundation and is working to reinvigorate the blacksmith tradition in Japan. 

Takefu Knife Village

The Takefu Knife Village is a cooperative workshop in the Echizen region of Japan. It is the home to a long list of blacksmiths that we work with and many young and upcoming apprentices learning the trade. The area has a 700 year long history of smithing with roots in agricultural tools turned cutlery powerhouse. 


The Knife 

We're super excited to have these knives made by Shiro Kamo in the shop. They are slightly blade heavy but relatively light overall. They have a great hybrid profile that works well for both chopping and rocking motions. The aogami super core steel sharpens in a flash, takes a screaming sharp edge and will hold it for a long time. That paired with the stainless cladding will make it a breeze to take care of.

The Nakiri is designed as a vegetable knife, its flat profile and tall blade make using an up and down, push and pull chopping motion very easy and its large surface area makes it a great scoop. Great for vegetarians and vegans or anyone who finds themselves chopping up large amounts of vegetables. 


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.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • 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.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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