This compact 185mm gyuto is one of the most popular sizes in the Shiro Kamo lineup. Kamo-san works out of Takefu Knife Village in Echizen and received the Dento-Kogei-shi title - Master of Traditional Crafts - at just 47 years old. He is one of the few blacksmiths who excels at both grinding and forging, a genuinely rare combination, and keeps a small crew of just two other workmen, so every blade stays under his personal supervision. He also trained Syungo Ogata, one of the most exciting young blacksmiths working in Japan today, for seven years before Ogata struck out on his own.
This gyuto is built from White #2 carbon steel clad in reactive Damascus, developing real character as a patina forms with use. The face etching is well realized and reveals a lovely pattern from the cladding layers. It is a light blade that still feels strong and confident in hand, with excellent fit, finish, and out-of-the-box sharpness. The conventional blade shape with a fine tip and slight belly suits both push and pull cutting, and the shorter 185mm length makes this gyuto a great choice for rock-chopping or anyone who wants a more compact daily driver. The D-shaped sandalwood handle with a black pakka wood ferrule completes a knife that is a genuinely fun, accessible way to experience White #2 steel.
What Customers Are Saying: One home cook specifically wanted a smaller gyuto with a profile suited to rock-chopping and reports this fits the bill perfectly. He describes the ergonomics as ideal - light enough to feel like an extension of his hand, sharp out of the box, and a genuine pleasure to use. He notes the choil is eased but the spine is not, though he does not notice it at all with a pinch grip, and adds that the D-shaped handle gives a particularly solid grip.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. These knives have thin edge grinds and use hard steel, so they can chip if not used carefully - avoid bones, frozen foods, hard root stems, and garlic husks. Push or pull cuts put less stress on the edge than chopping through hard materials.
This gyuto is built from White #2 carbon steel clad in reactive Damascus, developing real character as a patina forms with use. The face etching is well realized and reveals a lovely pattern from the cladding layers. It is a light blade that still feels strong and confident in hand, with excellent fit, finish, and out-of-the-box sharpness. The conventional blade shape with a fine tip and slight belly suits both push and pull cutting, and the shorter 185mm length makes this gyuto a great choice for rock-chopping or anyone who wants a more compact daily driver. The D-shaped sandalwood handle with a black pakka wood ferrule completes a knife that is a genuinely fun, accessible way to experience White #2 steel.
What Customers Are Saying: One home cook specifically wanted a smaller gyuto with a profile suited to rock-chopping and reports this fits the bill perfectly. He describes the ergonomics as ideal - light enough to feel like an extension of his hand, sharp out of the box, and a genuine pleasure to use. He notes the choil is eased but the spine is not, though he does not notice it at all with a pinch grip, and adds that the D-shaped handle gives a particularly solid grip.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. These knives have thin edge grinds and use hard steel, so they can chip if not used carefully - avoid bones, frozen foods, hard root stems, and garlic husks. Push or pull cuts put less stress on the edge than chopping through hard materials.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Factory: Takefu Village
- Construction: San Mai, Hammer Forged
- Edge Steel: White Paper #2 Steel
- Cladding: Damascus
- HRC: 61
- Edge Grind: Even
- Handle: D-Shaped Sandalwood
- Ferrule: Black Pakka Wood
- Engraving: Hand Engraved
- Weight: 4.2 oz (120 g)
- Blade Length: 188 mm
- Total Length: 329 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 48 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) My New Favorite KnifePosted By: Martin
38 people found this review helpful
I was looking for a smaller gyuto with a profile suitable to rock chop with. This fits the bill perfectly. I’m a home cook so maintaining a reactive blade isn’t a big deal. For me, the ergonomics are perfect. It’s very light and is like an extension of my hand. The choil is eased but not the spine but in my pinch grip I don’t even notice it. Sharp out of the box, this knife is a pleasure to use. An added plus is the D shaped handle which gives you a solid grip not to mention that as the only righty in my house no else will use it.
38 people found this review helpful
I was looking for a smaller gyuto with a profile suitable to rock chop with. This fits the bill perfectly. I’m a home cook so maintaining a reactive blade isn’t a big deal. For me, the ergonomics are perfect. It’s very light and is like an extension of my hand. The choil is eased but not the spine but in my pinch grip I don’t even notice it. Sharp out of the box, this knife is a pleasure to use. An added plus is the D shaped handle which gives you a solid grip not to mention that as the only righty in my house no else will use it.
