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
Shiro Kamo AS Tall Nakiri 165 mm

Shiro Kamo AS Tall Nakiri 165 mm

Price
$359.95
Taxes and shipping calculated at checkout
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SPECIFICATIONS
Blade Length  165 mm
Total Length  315 mm
Steel  Aogami Super
Handle  Rosewood
Ferrule Pakka
Rockwell 63-64
Height Spine to heel  61 mm
Width at Spine  2 mm
Weight  195 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.
CARE INSTRUCTIONS

Follow these care recommendations for your Japanese knives to protect the edge and keep them sharp as long as possible: 

  • Do not put them in the dishwasher or soak them in water, as this may ruin the wooden handle and rust the blade. 
  • Wash with soapy water and wipe dry after each use, especially after handling acidic ingredients, to minimize the risk of rusting.  
  • Don’t cut through anything you wouldn’t bite through, like frozen foods, hard candies, or bones, as this may chip or damage the knife. 
  • Don't torque the blade, as this may chip the knife. Use it in a forward and back, up and down motion without twisting.
  • Don’t scrape the cutting board with your knife, as this will cause it to dull quickly and ruin your edge. 
  • Use an end grain wooden cutting board or hi-soft rubberized cutting board if you can to protect your edge. Glass, bamboo, and granite are terrible materials for cutting boards, and plastic is only slightly better. 
SHIPPING & RETURNS

All products are shipped within 24 hours. We offer same day shipping for products ordered by 12pm. Please allow 4-7 business days for your shipment to arrive with standard shipping. Expedited shipping options are also available at checkout.

We offer free shipping on orders within Canada over $150 CAD and free shipping on orders to the US over $200 USD.

Curbside pick-up is available at both our Hamilton and Etobicoke locations.

To make sure our customers are always satisfied, we offer full refunds on products for 14 days after receiving them. See our full return policy for details.

More questions? Check out our shipping policy, our return policy, or reach out to us directly.

KNIFE SHAPE

THE NAKIRI

The Nakiri is designed for vegetable chopping. It has a flat profile (less curved blade) that helps the knife make consistent contact with the cutting board when using an up and down chopping motion, helping to avoid pesky accordions of stuck together ingredients. Any well rounded kit should contain a Nakiri, but if this is your first knife you might consider a Gyuto, Santoku or Bunka, as their pointed tips makes them more versatile.

STEEL TYPE

AOGAMI SUPER

AKA Blue Super: This steel is considered by many to be the best carbon steel available for knife making. Containing elevated levels of carbon, chromium and tungsten and with the addition of molybdenum it is easy to sharpen, gets super sharp, is less reactive to rust, and is less brittle (compared to other carbon steels).

Chemical Composition:
C 1.4-1.5% | Cr 0.3-0.5% | W 2.0-2.5% | Mo 0.3-0.5% | V 0.5%

COMPOSITION

STAINLESS CLAD

MODERATE MAINTENANCE

Stainless clad knives have two softer outer layers of stainless steel around a harder core layer of carbon steel. The clad line (wavy line near the cutting edge of the knife) is where the layers of stainless steel end. Past this point, the exposed carbon steel is susceptible to rust or discoloration. This edge will develop a patina (a darkening of the steel; blue, dark grey, sometimes black colouration of the blade) no matter how well they are cared for. Stainless clad knives are great for those who want the easy sharpening of a carbon steel coupled with the rust resistant properties of stainless steel.

THE BLACKSMITH

SHIRO KAMO

Shiro Kamo works in the famous Takefu Knife Village in Echizen City, Fukui Prefecture, Japan. He is a master blacksmith. He was formerly the Chairman of the Takefu Knife Village and he still works as the Chairman of the Echizen Blacksmith Foundation. Through his tenure in these positions, he has aimed to reinvigorate blacksmithing traditions in Japan. He personally hand forges all his knives, and still manages to offer them for great prices while maintaining exceptionally high quality.

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REVIEWS

Customer Reviews

Overall rating: 4.9 / 5 from 24 reviews.

Customer photo review of Shiro Kamo AS Tall Nakiri 165 mm

Really nice Nakiri. The extra height is great and it just glides through most ingredients with a light push cut. Very thin and almost ‘laserish’ behind the edge.

Tim B. 5/5 Verified

Shiro Kamo AS Tall Nakiri 165 mm

Customer photo review of Shiro Kamo AS Tall Nakiri 165 mm

This is a great knife, this is my 3rd Shiro Kamo. He does amazing work for a very reasonable price. The extra height of the blade makes this my go to nakiri.

Chris T. 5/5 Verified

Shiro Kamo AS Tall Nakiri 165 mm

Customer photo review of Shiro Kamo Aogomi Super Nakiri 165 mm

Really impressed with this knife. Super high performance, very thin behind the edge. Slightly sharp spine and choil is my only complaint but it’s really not bad plus I am used to ryusen spine/choil levels which are insane. Also noticed the ku finish likes to grab towel fibres when cleaning the blade but no big deal and I suspect this will diminish over time. OTB edge was extremely good. One of my fav knives now.

Tomas R. 5/5 Verified

Shiro Kamo Aogomi Super Nakiri 165 mm

Customer photo review of Shiro Kamo Aogomi Super Nakiri 165 mm

Crazy sharp out of the box, it falls through food helped by the extra weight from the added height. It is noticeably blade heavy but will even out as it’s sharpened down.

Andrew R. 5/5 Verified

Shiro Kamo Aogomi Super Nakiri 165 mm

Customer photo review of Shiro Kamo Aogomi Super Nakiri 165 mm

Love this knife. Like the extra height as it gives me more confidence that I'm not going to take my finger off. Super sharp right out of the box. Just a super cool looking knife as everyone asks about it. Just like the knife I can't say enough good things about the customer service at SHARP Knife Shop. I had a couple of questions on a Sunday! A Sunday no less and they were answered in just a few minutes. That is what I call customer service!!! I no more ordered the knife and it was here in just a few days!! I want to add a Gyuto and a Petty next. It's just that they have so many beautiful knives I want them all!! Thanks again SHARP Knife Shop. You guy's are the best!!

Timothy D. 5/5 Verified

Shiro Kamo Aogomi Super Nakiri 165 mm

Customer photo review of Shiro Kamo Aogomi Super Nakiri 165 mm

I have the Shiro SG2 Nakiri but wanted this one with the extra height and the Aogami Super. It was worth the wait! This knife is razor sharp and the extra height is just what I needed. I only have basic knife skills. I know this is a vegetable knife, but the extra height allows me to cut a dry calabrese paper thin consistently from top to bottom for my pizzas! For you people with knife skills, I'm sure this would be a great addition to your kit.

Daniel F. 5/5

Shiro Kamo Aogomi Super Nakiri 165 mm

Customer photo review of Shiro Kamo Aogomi Super Nakiri 165 mm (*Pre-Order)

My first ever Nakiri and what a beauty it is. Does my vegetables effortless and with supreme results. Now I'm just waiting (or rather longing) for some single bevel Yanis 270 mm to arrive to SKS for purchase...

Johan H. 5/5 Verified

Shiro Kamo Aogomi Super Nakiri 165 mm (*Pre-Order)

Customer photo review of Shiro Kamo Aogomi Super Nakiri 165 mm (*Pre-Order)

Outstanding tall nakiri with great character and cutting feel. Really appreciate the support over the phone by Gage in helping to decide on this knife (now I understand why he loves this knife so much). Fit and finish are good. The spine is not rounded off but I did not find this to be uncomfortable during use. Out of the box sharpness was good, although a couple of minutes on a 5000 grit stone and a strop really improved things. I would say the knife is also a great value when compared to similar nakiri's with AS and stainless cladding. Great support from this shop as well. Keep up the great Youtube content.

Roy B. 5/5 Verified

Shiro Kamo Aogomi Super Nakiri 165 mm (*Pre-Order)

Customer photo review of Shiro Kamo Aogomi Super Nakiri 165 mm

Beauty of a Nakiri. The extra height is nice to have when chopping up a storm. Perfect fit of the knife to handle, which makes this nakiri a pleasure to work with.

Eric M. 5/5

Shiro Kamo Aogomi Super Nakiri 165 mm

Customer photo review of Shiro Kamo Aogomi Super Nakiri 165 mm (*Pre-Order)

Purchased this knife second hand (unused) but was heavily influenced by Gauge at SKS. Agreed with sharpness out of the box being so-so. Once you spiff it up on a stone at home it is an absolute laser. Super thin behind the edge. The extra height is great and I wish other nakiris would come up an extra 5mm. Makes shredding cabbage and greens a breeze. Don't expect top notch fit and finish but DO expect it to perform like an absolute champion. Great knife!

Casey M. 5/5

Shiro Kamo Aogomi Super Nakiri 165 mm (*Pre-Order)

Great sharpness and I love the size of the blade. Glides through veggies with ease. I found no veggie build up on the blade as you slice.

Bruce E. 5/5 Verified

Shiro Kamo AS Tall Nakiri 165 mm

Before this knife my mizuno tanrenjo blue #2 nakiri was my go to. Unassuming, great profile, and easy to maintain a nice edge. Now that I have the shiro kamo? Haven’t touched my mizuno. This thing is incredibly sharp out of the box and has held up well to use so far. I haven’t sharpened it yet so can’t comment on ease of sharpening though I imagine it will take an edge well. The extra few mm of height is also nice. I highly recommend especially at this price point.

Aaron D. 5/5 Verified

Shiro Kamo AS Tall Nakiri 165 mm

Great knife, it came pretty sharp. I love chopping vegetables and even some meats with it. I really like the height of the blade, it makes cutting larger vegetables much easier for me.

Marcos G. 4/5 Verified

Shiro Kamo Aogomi Super Nakiri 165 mm (*Pre-Order)

I really wish this came with a Saya. But that is my only complaint. It came very sharp out of the box. It looks beautiful. Great knife.

Marcos 4/5 Verified

Shiro Kamo AS Tall Nakiri 165 mm