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Shiro Kamo Petty 90 mm
Shiro Kamo Petty 90 mm
Shiro Kamo Petty 90 mm
Shiro Kamo Petty 90 mm
Shiro Kamo Petty 90 mm
Shiro Kamo Petty 90 mm
Shiro Kamo Petty 90 mm
Shiro Kamo Petty 90 mm
Shiro Kamo Petty 90 mm
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  • Load image into Gallery viewer, Shiro Kamo Petty 90 mm
  • Load image into Gallery viewer, Shiro Kamo Petty 90 mm
  • Load image into Gallery viewer, Shiro Kamo Petty 90 mm
  • Load image into Gallery viewer, Shiro Kamo Petty 90 mm
  • Load image into Gallery viewer, Shiro Kamo Petty 90 mm
  • Load image into Gallery viewer, Shiro Kamo Petty 90 mm
  • Load image into Gallery viewer, Shiro Kamo Petty 90 mm
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Shiro Kamo Petty 90 mm

Regular price
$174.73
Sale price
$174.73
Regular price
$205.57
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Blade Length  150 mm
Total Length  270 mm
Steel  Aogomi Super
Handle  Rosewood
Ferrule Buffalo Horn
Rockwell 63-64
Height Spine to heel  30 mm
Width at Spine  2 mm
Weight  87 grams


We're super excited to have these knives made by Shiro Kamo-san in the shop. This petty is great for all things off the board in your hand, taking the tops off brussels sprouts and straweberries, peeeling and even some butchery tasks can be taken care of with this little guy. 

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.

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