Takefu Knife Village in Echizen is home to some of Japan's most respected independent blacksmiths, and Shiro Kamo is among the most accomplished of them. He received the Dento-Kogei-shi title - Japan's highest designation for a master of traditional crafts - at just 47 years old. He runs his production with a small crew and keeps every step of the process in-house, which is part of why the consistency across his knives is so notable. The Blue #2 Migaki line is his polished construction: reactive iron cladding over a Blue #2 carbon steel core, finished to a smooth migaki (polished) surface rather than the as-forged kurouchi finish of his other work.
The 210mm gyuto (Japan's all-purpose chef knife) is the most versatile knife in this lineup. At 220mm actual blade length and 152g it has the reach and presence for larger prep tasks while remaining light enough for extended use without fatigue. The 2.5mm spine gives the blade a thin, responsive feel at the board - it moves through food rather than wedging through it - and the Blue #2 core at 61 HRC holds a fine edge reliably and sharpens back readily on quality water stones. The reactive iron cladding develops its own patina alongside the carbon steel core at the edge, with the contrast between the two becoming more pronounced and distinctive over time. The rosewood D handle and black pakkawood ferrule are proportioned well for the blade and sit comfortably in a pinch grip through long prep sessions.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly to maintain the edge.
The 210mm gyuto (Japan's all-purpose chef knife) is the most versatile knife in this lineup. At 220mm actual blade length and 152g it has the reach and presence for larger prep tasks while remaining light enough for extended use without fatigue. The 2.5mm spine gives the blade a thin, responsive feel at the board - it moves through food rather than wedging through it - and the Blue #2 core at 61 HRC holds a fine edge reliably and sharpens back readily on quality water stones. The reactive iron cladding develops its own patina alongside the carbon steel core at the edge, with the contrast between the two becoming more pronounced and distinctive over time. The rosewood D handle and black pakkawood ferrule are proportioned well for the blade and sit comfortably in a pinch grip through long prep sessions.
Care Instructions: Blue #2 is a reactive carbon steel that will develop a natural patina with use. The reactive iron cladding will also develop color over time - this is normal and expected. Wipe and dry thoroughly after every use and avoid leaving acidic foods on the edge. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Sharpen on quality water stones and strop regularly to maintain the edge.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2 Carbon Steel (Aogami 2)
- Cladding: Reactive Iron
- Finish: Migaki (Polished)
- HRC: 61
- Edge Grind: Even
- Handle: Rosewood D
- Ferrule: Black Pakkawood
- Weight: 5.3 oz (152g)
- Blade Length: 220mm
- Total Length: 365mm
- Spine Thickness at Heel: 2.5mm
- Blade Height at Heel: 54.3mm
