The migaki (polished) finish is the defining feature of this Shiro Kamo line - not the only detail worth noting, but the one that sets it apart most immediately from his kurouchi work. Where the as-forged surface of the kurouchi line is dark and textured, the migaki finish is smooth and reflective, revealing the san-mai construction in a way that becomes more expressive over time as the reactive iron cladding and the Blue #2 core develop their own patina at different rates. Kamo-san earned the Dento-Kogei-shi title at just 47 - one of the youngest blacksmiths ever to receive it - and works at Takefu Knife Village in Echizen, where he keeps all production in-house with a small crew.
The nakiri (Japan's dedicated vegetable knife) is a natural format for this construction. Flat-profiled and wide, it is built for push cuts and board contact from heel to tip, making it efficient and controlled through dense vegetables, aromatics, and herbs. The Blue #2 (Aogami 2) core is hardened to 61 HRC - hard enough to take a keen edge and hold it through extended prep sessions, but not so hard that sharpening becomes laborious. The reactive iron cladding adds visual character and develops a protective patina with use, while staying out of the way of the performance at the cutting edge. At 156mm blade length and 140g it is compact and well-balanced, with the rosewood D handle and black pakkawood ferrule keeping the overall package clean and uncluttered.
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.
The nakiri (Japan's dedicated vegetable knife) is a natural format for this construction. Flat-profiled and wide, it is built for push cuts and board contact from heel to tip, making it efficient and controlled through dense vegetables, aromatics, and herbs. The Blue #2 (Aogami 2) core is hardened to 61 HRC - hard enough to take a keen edge and hold it through extended prep sessions, but not so hard that sharpening becomes laborious. The reactive iron cladding adds visual character and develops a protective patina with use, while staying out of the way of the performance at the cutting edge. At 156mm blade length and 140g it is compact and well-balanced, with the rosewood D handle and black pakkawood ferrule keeping the overall package clean and uncluttered.
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: 4.9 oz (140g)
- Blade Length: 156mm
- Total Length: 308mm
- Spine Thickness at Heel: 3.0mm
- Blade Height at Heel: 51.9mm
