Shiro Kamo Kurozome Damascus Gyuto 215 mm

We're super excited to have these knives made by Shiro Kamo in the shop. 

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. 

This knife is hand-forged with R2/SG2 core steel and a Damascus finish. The specialty of this knife is how super thin it is, lightweight and it has a perfect balance point like 1~1.5 inch from the handle. If you are looking for a delicate and light knife with a long lasting sharpness, this is the one. Careful though! It's more delicate than even your average Japanese knife.

The Knife

The Gyuto is the Japanese equivalent to a chef's knife and is arguably the most versatile knife shape available. The 210 mm gyuto is especially versatile as the added length makes it adept at slicing tasks and dealing with larger vegetables. Once you get comfortable with it's size it's great at smaller more intricate preparations as well and we would argue an essential for any professional cook/chef. 

Knife Care (Stainless Steel)

• Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
• NO DISHWASHER - the high heat will ruin the wooden handle.
• Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
• Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
• Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.