Art is a suitable word for this great-looking gyuto, and it is one reason why Shiro Kamo is one of the most popular and sought-after blacksmiths we carry at Chef Knives To Go. 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 consistency and quality of finish that reflects the direct involvement of a master at every step.
The stunning Damascus look on this 240mm gyuto is achieved by forging multiple layers of stainless steel over the SG2 alloy core in a san-mai construction. The cladding layers are visible from the spine, the upper portion of the blade is etched to reveal the flowing pattern, and the lower portion is ground to a fine edge that further exposes the hagane — the inner core steel. Hand-chiseled kanji script adds a final touch of artistry to a blade that is as visually dramatic as it is technically accomplished. The SG2 core is hardened to 63+ HRC for outstanding edge retention and stain resistance. At 247mm with a 53mm blade height this is a serious kitchen workhorse with a fairly flat profile, a small amount of belly for rocking cuts, and a sharp, precise feel throughout. The nicely rounded choil and spine and the wa rosewood octagonal handle complete a package that is one of our favorites in the entire catalog.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings. Trust the photos for the current handle version.
The stunning Damascus look on this 240mm gyuto is achieved by forging multiple layers of stainless steel over the SG2 alloy core in a san-mai construction. The cladding layers are visible from the spine, the upper portion of the blade is etched to reveal the flowing pattern, and the lower portion is ground to a fine edge that further exposes the hagane — the inner core steel. Hand-chiseled kanji script adds a final touch of artistry to a blade that is as visually dramatic as it is technically accomplished. The SG2 core is hardened to 63+ HRC for outstanding edge retention and stain resistance. At 247mm with a 53mm blade height this is a serious kitchen workhorse with a fairly flat profile, a small amount of belly for rocking cuts, and a sharp, precise feel throughout. The nicely rounded choil and spine and the wa rosewood octagonal handle complete a package that is one of our favorites in the entire catalog.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings. Trust the photos for the current handle version.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: SG2 Powdered Stainless Steel
- Cladding: Stainless Damascus
- HRC: 63+
- Edge Grind: Even 50/50
- Handle: Wa Rosewood Octagonal (trust photos for current version)
- Weight: 5.7 oz (162 g)
- Blade Length: 247 mm
- Total Length: 395 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 53 mm
