Most cooks discover Shiro Kamo through his stunning SG2 Damascus work, but this Aogami Super kurouchi bunka reveals a completely different dimension of his craft - raw, purposeful, and deeply satisfying to use. Awarded the Dento-Kogei-shi title - meaning master of traditional crafts - at just 47 years old, Kamo-san works at the Takefu Knife Village cooperative in Echizen, Japan, with a small, tightly supervised crew that keeps every stage of production in-house.
The 135mm petty is sized for detail work like trimming proteins, peeling, and prepping garnishes, while still being substantial enough for general small tasks around the kitchen. This one is built around Aogami Super carbon steel - also known as Super Blue - hardened to 63 HRC, one of the finest carbon steels available and prized for its ability to take an extremely keen edge and hold it through demanding use. The stainless cladding keeps maintenance manageable while the kurouchi - meaning black finish - surface carries the honest, as-forged character of the blade. The walnut octagonal handle with maple ferrule is warm, comfortable, and well fitted throughout.
Care Instructions: Aogami Super carbon steel is reactive and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Carbon Steel
Cladding: Stainless Steel
Finish: Kurouchi
HRC: 63
Edge Grind: Even 50/50
Handle: Walnut Octagonal
Ferrule: Maple
Weight: 2.2 oz (62 g)
Blade Length: 140 mm
Total Length: 262 mm
Spine Thickness at Heel: 3 mm
Blade Height: 31 mm
The 135mm petty is sized for detail work like trimming proteins, peeling, and prepping garnishes, while still being substantial enough for general small tasks around the kitchen. This one is built around Aogami Super carbon steel - also known as Super Blue - hardened to 63 HRC, one of the finest carbon steels available and prized for its ability to take an extremely keen edge and hold it through demanding use. The stainless cladding keeps maintenance manageable while the kurouchi - meaning black finish - surface carries the honest, as-forged character of the blade. The walnut octagonal handle with maple ferrule is warm, comfortable, and well fitted throughout.
Care Instructions: Aogami Super carbon steel is reactive and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade clean during use and dry it thoroughly immediately after washing. Avoid leaving water or acidic foods on the blade for any length of time. A light coat of camellia oil is recommended for long-term storage. Hand wash only.
