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ABOUT THIS PRODUCT: Shiro Kamo AO Super Gyuto 210 mm
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Blade Length |
210 mm |
Total Length |
360 mm |
Steel |
Aogomi Super |
Handle |
Walnut |
Ferrule |
Rosewood |
Rockwell |
63-64 |
Height Spine to heel |
52 mm |
Width at Spine |
2 mm |
Weight |
167 grams |
Shiro KamoWe'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
The gyuto is an all purpose knife and is the Japanese equivalent of the western chef's knife. While they normally have a flatter profile than a western style chef's knife with more of an upturned tip meant for an improved rocking motion, this one is somewhere in between with a smooth swept belly and a good sized flat spot for chopping. The height of the blade combined with the hybrid profile makes this an incredibly versatile knife. These knives are very thin and have a high grind making them perform very well, it should be noted that this thinness will make this knife more delicate and should be used with caution. Please carefully read the care instructions found below to ensure you don't cause damage to the knife through user error.
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, parmesan rinds, woody stems or anything other than fruits, vegetables and proteins.
customers love their sharp knife
Mark G.
This is my first real Japanese knife and now I kick myself for not buying one years ago. Guess I was too intimidated to own and care for one. My wife, a chef for 15+ years, is afraid of this knife and doesn't even want to be near me when I'm using it! Therefore, I'll be buying her one soon.
Now I just have to gain confidence on the whetstones.
That said, the buying experience has been the best with this group. My questions answered immediately, shipped & tracked.
The YouTube videos are thoughtful, educational, and a lot of fun.
Wish you all much success.
Tomas R.
Love Shiro Kamo AS line it’s amazing.
David W.
I am a "rocker" not a chopper .... but I love this knife! not only is it super sharp, but it looks GREAT (and by extension I look great (well...better) using it!!!!!
Wendy H.
Beautiful knife. Sharp. And great to work with. I’m
Joseph P.
This knife is exactly as advertised. Very sharp out of the box with a beautiful finish. It splits the difference between a laser and workhorse, with plenty of backbone. Good cutting feel with just a bit of belly, but definitely not the best at rocking. The handle is very comfortable. Balances about an inch in front of the ferrule which is perfect for me. I'm looking forward to seeing how it retains an edge and takes to sharpening. This is my second Japanese knife (both from Sharp Knife Shop) and I'm not looking back!
Ross M.
excellent knife. Think I would get one a bit shorter. small rust spot on carbon--not sent that way. ?how to get it off. Used brilllo some help.
Mark T.
absolutely my go to knife in the drawer.
Brandon M.
I've been cooking for about 14 years now. I've had many German style knives and switched to Japanese about a year ago and have tried out multiple different steels and handles. This knife just speaks to me. Idk I kinda feel like in a cooks brain you gotta have a connection with your go to chef knife. It's perfect. Everything about it is exactly what I want. Hardness and stays sharp with a slight rock like a western style knife but still feels like a true Japanese knife. Everything kinda stuck to it for the first couple days but then after a little breaking it. Glides through my day to day prep. Not super heavy or lite. Balance and handle are on point.
Mark G.
This is my first real Japanese knife and now I kick myself for not buying one years ago. Guess I was too intimidated to own and care for one. My wife, a chef for 15+ years, is afraid of this knife and doesn't even want to be near me when I'm using it! Therefore, I'll be buying her one soon.
Now I just have to gain confidence on the whetstones.
That said, the buying experience has been the best with this group. My questions answered immediately, shipped & tracked.
The YouTube videos are thoughtful, educational, and a lot of fun.
Wish you all much success.
Tomas R.
Love Shiro Kamo AS line it’s amazing.
David W.
I am a "rocker" not a chopper .... but I love this knife! not only is it super sharp, but it looks GREAT (and by extension I look great (well...better) using it!!!!!
Wendy H.
Beautiful knife. Sharp. And great to work with. I’m
Joseph P.
This knife is exactly as advertised. Very sharp out of the box with a beautiful finish. It splits the difference between a laser and workhorse, with plenty of backbone. Good cutting feel with just a bit of belly, but definitely not the best at rocking. The handle is very comfortable. Balances about an inch in front of the ferrule which is perfect for me. I'm looking forward to seeing how it retains an edge and takes to sharpening. This is my second Japanese knife (both from Sharp Knife Shop) and I'm not looking back!
Ross M.
excellent knife. Think I would get one a bit shorter. small rust spot on carbon--not sent that way. ?how to get it off. Used brilllo some help.
Mark T.
absolutely my go to knife in the drawer.
Brandon M.
I've been cooking for about 14 years now. I've had many German style knives and switched to Japanese about a year ago and have tried out multiple different steels and handles. This knife just speaks to me. Idk I kinda feel like in a cooks brain you gotta have a connection with your go to chef knife. It's perfect. Everything about it is exactly what I want. Hardness and stays sharp with a slight rock like a western style knife but still feels like a true Japanese knife. Everything kinda stuck to it for the first couple days but then after a little breaking it. Glides through my day to day prep. Not super heavy or lite. Balance and handle are on point.
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