For cooks who want the full reach of a 240mm gyuto in a carbon steel knife with reactive iron cladding, this is where the Shiro Kamo Migaki line finds its fullest expression. Kamo-san works at Takefu Knife Village in Echizen - Japan's most renowned cooperative of independent blacksmiths - and earned the Dento-Kogei-shi title, the country's designation for a master of traditional crafts, at just 47 years old. He was also the master under whom Syungo Ogata trained for seven years. The Blue #2 Migaki line is his polished construction: Blue #2 carbon steel core forge-welded into reactive iron cladding, finished to a smooth migaki (polished) surface that reveals the layered structure of the blade clearly.
At 244mm blade length and 164g the 240mm gyuto (Japan's all-purpose chef knife) has the reach for proteins, the length for efficient push cuts through larger produce, and enough weight to feel authoritative without becoming tiring. The 2.5mm spine at the heel tapers toward the tip, keeping the knife responsive rather than blunt at the point - useful for the kind of detail work a longer knife still needs to handle. The Blue #2 core at 61 HRC takes a fine, keen edge and holds it well through demanding prep sessions. As the knife is used, the reactive iron cladding develops a patina that contrasts with the carbon steel hagane at the edge, making the construction increasingly visible over time. The rosewood D handle and black pakkawood ferrule are well-fitted and comfortable in a pinch grip.
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 between full sharpenings.
At 244mm blade length and 164g the 240mm gyuto (Japan's all-purpose chef knife) has the reach for proteins, the length for efficient push cuts through larger produce, and enough weight to feel authoritative without becoming tiring. The 2.5mm spine at the heel tapers toward the tip, keeping the knife responsive rather than blunt at the point - useful for the kind of detail work a longer knife still needs to handle. The Blue #2 core at 61 HRC takes a fine, keen edge and holds it well through demanding prep sessions. As the knife is used, the reactive iron cladding develops a patina that contrasts with the carbon steel hagane at the edge, making the construction increasingly visible over time. The rosewood D handle and black pakkawood ferrule are well-fitted and comfortable in a pinch grip.
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 between full sharpenings.
- 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: 5.7 oz (164g)
- Blade Length: 244mm
- Total Length: 387mm
- Spine Thickness at Heel: 2.5mm
- Blade Height at Heel: 58.2mm
