When Kamo-san was just 47 years old, he was awarded the "Dento-Kogei-shi" title, which stands for "master of traditional crafts" and is given only to a select few artisans who have a significant contribution to their craft in a particular region. This finely crafted series of R2 alloy kitchen knives is a testament to his skills and dedication to his art.
Art is a suitable adjective to describe this great looking gyuto. The stunning damascus look is achieved by forging multiple layers of stainless steel over the core of R2 alloy. The knife is constructed in the san-mai style so one can see these layers when viewing the spine of the blade from above. The upper portion of the blade is etched to reveal the cladding and the lower portion is ground to achieve the fine edge and further reveal more of the hagane. It is a lovely look that, together with the nicely chiseled kanji script, results in a dramatic looking blade, high in aesthetic value.
240mm gyutos are the standard chef knives in many kitchens. They are all-around workhorses capable of processing almost any ingredients. The Kamo gyuto is a fairly light blade, but no laser, with a medium height and thickness. It has a sharp and precise feel to it. The profile is quite flat with a small amount of belly for those rocking cuts. Fit and finish are very good indeed with a nicely rounded choil and spine.
The stainless construction ensures that daily maintenance will be kept to a minimum while a high degree of edge sharpness is attainable with little effort. We think you will love this knife—it is one of our favorites!
Blacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Village
Construction: San Mai, Hammer Forged
Cladding: Stainless Damascus
Edge Steel: R2 Powdered Steel
Edge Grind: Even (See Choil Shot)
Handle: Yo Western
Blade Length: 215mm
Weight: 7.6oz / 215g
Spine Thickness: 2.7mm
Handle Scales: Ironwood
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