There are two similarly named smiths operating out of the Takefu Knife Village in Echizen, Japan: Shiro Kamo and Katsuyasu Kamo, or Kamo-san and Big Kamo-san (the latter named for his age, not his size!). They are unrelated other than by both working in the Knife Village.
The younger Kamo was just 47 years old when he was awarded the "Dento-Kogei-shi" title, which stands for "master of traditional crafts" and is given only to a select few artisans who have made a significant contribution to their craft in a particular region. We have been fans of his for many years and have recently been able to source some new stock from this popular blacksmith.
The gyuto featured here is a wonderful all-around slicer and dicer. Its 54mm tall blade offers increased finger-to-board clearance while its 244mm length makes it ideal for handling a wide variety of produce and proteins. The symmetrical 50/50 grind coupled with the gently curved belly make this a good choice for cooks of all types and cutting preferences.
The blade is made from R2 steel, which is a proprietary powdered alloy made by the Kobelco Steel Company primarily for use in the manufacturing of tools. It is a perfect steel for kitchen knives as it is easy to maintain and can be hardened to a high level, in this case 62-63 HRC. The outer layer of soft stainless damascus steel is applied san-mai style and then etched to reveal the lovely semi-matte pattern that is one of the nicest we carry.
Please note that the handle in the video is the old, standard style. The item picture is the updated style you will receive.
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Cladding: Stainless Damascus
Edge Steel: R2 Powdered Steel
Edge Grind: Even (See Choil Shot)
Handle: Custom Octagonal
Blade Length: 244mm
Weight: 7.4oz / 210g
Spine Thickness: 2.7mm
Please note that the handle in the video is the old, standard style. The item pictured is the updated style you will receive.
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