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Shiro Kamo Petty 135 mm
Shiro Kamo Petty 135 mm
Shiro Kamo Petty 135 mm
Shiro Kamo Petty 135 mm
Shiro Kamo Petty 135 mm
Shiro Kamo Petty 135 mm
Shiro Kamo Petty 135 mm
Shiro Kamo Petty 135 mm
Shiro Kamo Petty 135 mm
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  • Load image into Gallery viewer, Shiro Kamo Petty 135 mm
  • Load image into Gallery viewer, Shiro Kamo Petty 135 mm
  • Load image into Gallery viewer, Shiro Kamo Petty 135 mm
  • Load image into Gallery viewer, Shiro Kamo Petty 135 mm
  • Load image into Gallery viewer, Shiro Kamo Petty 135 mm
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Shiro Kamo Petty 135 mm

Regular price
$155.45
Sale price
$155.45
Regular price
$194.32
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Blade Length  135 mm
Total Length  260 mm
Steel  Aogomi Super
Handle  Rosewood
Ferrule Buffalo Horn
Rockwell 63-64
Height Spine to heel  34 mm
Width at Spine  2 mm
Weight  82 grams


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 petty knife is used for all the small tasks in the kitchen. If the gyuto is used for everything on the board, the petty is used for everything in hand. Be it turning or peeling vegetables, breaking down poultry or small fish, or making an easy breakfast and not having to break out the big knife and cutting board. For the professional these knives are great to leave on your station during service when you don't have enough space to set up a board and undo your roll because you forgot to prep 2 liters of brunoise shallots for the ceviche. 

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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