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ABOUT THIS PRODUCT: Shiro Kamo Petty 135 mm
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Blade Length |
135 mm |
Total Length |
265 mm |
Steel |
Aogami Super |
Handle |
Walnut |
Ferrule |
Ebony w/Maple liner |
Rockwell |
63-64 |
Height Spine to heel |
30 mm |
Width at Spine |
2.7 mm |
Weight |
67 g |
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.
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.
customers love their sharp knife
William M.
just and excellent knife ... it takes a while to adjust to the razor quality but it's the third knife I purchased here and I love them all...... but I do prefer the WA handle even though I have used the western all of my life... not a professional but just a home chef but I find the handle more comfortable after cutting several heads of cabbage my hands were not sore at all ...... I want to cook more and eat healthier now that it is just a bit easier to slice veggies and I even used them to carefully separate a double rack of ribs ...... just by turning and twisting the knife
William M.
just and excellent knife ... it takes a while to adjust to the razor quality but it's the third knife I purchased here and I love them all...... but I do prefer the WA handle even though I have used the western all of my life... not a professional but just a home chef but I find the handle more comfortable after cutting several heads of cabbage my hands were not sore at all ...... I want to cook more and eat healthier now that it is just a bit easier to slice veggies and I even used them to carefully separate a double rack of ribs ...... just by turning and twisting the knife
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