Shiro Kamo Gyuto 240 mm

We're super excited to have these knives made by Shiro Kamo-san 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-san 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. 

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.