Shiro Kamo is one of the most popular blacksmiths we carry at Chef Knives To Go, and this Aogami Super kurouchi gyuto shows why his reputation extends well beyond his celebrated Damascus work. 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 result is a knife with the kind of consistency and character that only a true master can deliver.
The gyuto is Japan all-purpose chef knife, and this 210mm version is built to handle the full range of kitchen tasks with confidence and ease. Aogami Super — also known as Super Blue — is one of the finest carbon steels available, hardened here to 63 HRC for an extremely keen edge that holds through demanding use and sharpens beautifully on quality stones. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface gives the blade a rustic, as-forged character that develops further with use. At 219mm with a generous 53mm blade height this gyuto has impressive cutting authority and excellent knuckle clearance. The walnut octagonal handle with maple ferrule is warm, durable, and well balanced in hand.
What Customers Are Saying:
Customers who come to this knife from German steel consistently describe it as a revelation — one first-time Japanese knife buyer said it made his Wusthof feel like a clumsy club and called it $200 well spent without hesitation. Serious knife enthusiasts praise how it balances toughness with effortless cutting feel, noting the rounded corners, matte kurouchi finish, and premium handle comfort. One customer described his first week with it as love at first slice, adding that Shiro Kamo is an artist and craftsman to be admired. The finish sharpening service gets particular mention as a worthwhile add-on that takes the out-of-the-box experience to another level entirely.
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.
The gyuto is Japan all-purpose chef knife, and this 210mm version is built to handle the full range of kitchen tasks with confidence and ease. Aogami Super — also known as Super Blue — is one of the finest carbon steels available, hardened here to 63 HRC for an extremely keen edge that holds through demanding use and sharpens beautifully on quality stones. The stainless cladding keeps maintenance manageable while the kurouchi — meaning black finish — surface gives the blade a rustic, as-forged character that develops further with use. At 219mm with a generous 53mm blade height this gyuto has impressive cutting authority and excellent knuckle clearance. The walnut octagonal handle with maple ferrule is warm, durable, and well balanced in hand.
What Customers Are Saying:
Customers who come to this knife from German steel consistently describe it as a revelation — one first-time Japanese knife buyer said it made his Wusthof feel like a clumsy club and called it $200 well spent without hesitation. Serious knife enthusiasts praise how it balances toughness with effortless cutting feel, noting the rounded corners, matte kurouchi finish, and premium handle comfort. One customer described his first week with it as love at first slice, adding that Shiro Kamo is an artist and craftsman to be admired. The finish sharpening service gets particular mention as a worthwhile add-on that takes the out-of-the-box experience to another level entirely.
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: 6.2 oz (176 g)
- Blade Length: 219 mm
- Total Length: 369 mm
- Spine Thickness at Heel: 3.5 mm
- Blade Height: 53 mm
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) Over Delivers , May 6, 2025Posted By: Hunter
31 people found this review helpful
This knife was my first purchase from CKTG. All questions were answered promptly and shipping was incredibly fast.
The Knife- Having used "high-end" mall knives all of my life, I wasn't sure what to expect. Wow! This knife makes my Wusthof feel like a clumsy club. As this is my first hand-crafted Japanese knife, I'm not sure if this is indicative of all Japanese knives or just this model. Yes, I will keep the Wustof knives as defenders of this more delicate Japanese knife. I will keep this one for myself! This was $200 well spent!
31 people found this review helpful
This knife was my first purchase from CKTG. All questions were answered promptly and shipping was incredibly fast.
The Knife- Having used "high-end" mall knives all of my life, I wasn't sure what to expect. Wow! This knife makes my Wusthof feel like a clumsy club. As this is my first hand-crafted Japanese knife, I'm not sure if this is indicative of all Japanese knives or just this model. Yes, I will keep the Wustof knives as defenders of this more delicate Japanese knife. I will keep this one for myself! This was $200 well spent!
Lives up to its reputation, April 16, 2025Posted By: Sam
23 people found this review helpful
I got this knife after so many in the Japanese knife community recommended it. I wanted something that is my main knife that does everything. It needs to feel tough while still gliding through food with ease. This Shiro Kamo does that, while also being finished very nicely. Corners are rounded enough, the kurouchi finish feels nice and matte. And it cuts so nicely, just genuinely enjoyable to use. It still has some minor rough spots (nowhere your hand ever holds it), and certain small details could be improved a little, but you only get that for something that costs much more. To get a knife that is hand forged, and hand made by a master bladesmith and a couple other workers, at this price point is pretty rare. This Shiro Kamo absolutely lives up to its reputation, and is probably one of the best first/one and done knife purchase everyone should make at some point, when getting into Japanese knives.
Also the finish sharpening service got this blade super sharp right out of the box. Totally worth the extra add on unless you plan to sharpen it yourself right away when it arrives. Also the handle is very nice in person, great comfort and looks premium.
23 people found this review helpful
I got this knife after so many in the Japanese knife community recommended it. I wanted something that is my main knife that does everything. It needs to feel tough while still gliding through food with ease. This Shiro Kamo does that, while also being finished very nicely. Corners are rounded enough, the kurouchi finish feels nice and matte. And it cuts so nicely, just genuinely enjoyable to use. It still has some minor rough spots (nowhere your hand ever holds it), and certain small details could be improved a little, but you only get that for something that costs much more. To get a knife that is hand forged, and hand made by a master bladesmith and a couple other workers, at this price point is pretty rare. This Shiro Kamo absolutely lives up to its reputation, and is probably one of the best first/one and done knife purchase everyone should make at some point, when getting into Japanese knives.
Also the finish sharpening service got this blade super sharp right out of the box. Totally worth the extra add on unless you plan to sharpen it yourself right away when it arrives. Also the handle is very nice in person, great comfort and looks premium.
The sun always rises in my kitchen.Posted By: Jon P.
29 people found this review helpful
A few weeks ago I purchased a Shiro Kamo 210 mm gyuto. It was love at first slice! I also added the finish sharpening service. I’ve never experienced anything nearly as sharp or pleasurable to use. Is this the honeymoon period? Will it never be this sharp again? I’m committed to advancing my sharpening skills but you’ve raised the bar too high.
Shiro Kamo is an artist and craftsman to be admired. I am fortunate to own such a fine example of his talents. The appearance, dimensions, fit and finish suit me perfectly.
29 people found this review helpful
A few weeks ago I purchased a Shiro Kamo 210 mm gyuto. It was love at first slice! I also added the finish sharpening service. I’ve never experienced anything nearly as sharp or pleasurable to use. Is this the honeymoon period? Will it never be this sharp again? I’m committed to advancing my sharpening skills but you’ve raised the bar too high.
Shiro Kamo is an artist and craftsman to be admired. I am fortunate to own such a fine example of his talents. The appearance, dimensions, fit and finish suit me perfectly.
