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Shiro Kamo Three piece Kit + Free Guards!
Shiro Kamo Three piece Kit + Free Guards!
Shiro Kamo Three piece Kit + Free Guards!
Shiro Kamo Three piece Kit + Free Guards!
Shiro Kamo Three piece Kit + Free Guards!
Shiro Kamo Three piece Kit + Free Guards!
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  • Load image into Gallery viewer, Shiro Kamo Three piece Kit + Free Guards!
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Shiro Kamo Three piece Kit + Free Guards!

Regular price
$651.27
Sale price
$651.27
Regular price
$868.36
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Included in this set are the 90 mm Petty, 165 mm Bunka and 270 mm Sujihiki with sharp branded knife guards to fit each one. An amazing way to jump start your collection these knives are made from aogami blue super steel, a favorite of ours here at the shop because of its stellar edge retention, ease of sharpening and because it's not as prone to rust as some other carbon steels. Shiro Kamo's blades are nice and thin at the spine and behind the cutting edge which gives them an awesome cutting feel. These knives are stainless clad which means the majority of the knife is protected from rust, only a small sliver of carbon steel is exposed at the edge and could rust. Check out the care instructions down below for  more info on that and the links below will bring you to the individual product pages for each knife where you will find more detailed information.

Petty 90 mm

Bunka 165 mm

Sujihiki 270 mm

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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