There is something rather comforting about a short gyuto. The size, weight, and responsiveness of this size knife make it a perfect choice for chefs looking to own just one good blade—a blade fit for almost every purpose. The Shiro Kamo 210mm gyuto is such a knife. Not only can it process just about anything you throw at it, it does so with a consummate ease of use and maintenance. The inner core of R2 steel is one reason for this. R2 is a great alloy for kitchen knives because it can be heat treated to a fairly high level, 62-63 HRC in this case. Yet it sharpens with relative ease and holds an edge as well as most steels. The softer outer layers of stainless steel contribute to the knife’s strength and resilience. Some rather tasty etching reveals the layers in a dramatic semi-matte fashion which aids in food release and just looks so cool!
At 5.1 ounces, the Kamo is no laser, yet it is still a light knife for its size. The lightness translates into a blade that is stiff and responsive. The blade length runs a bit longer than the 210mm specification at about 214mm. It is also a rather tall blade at almost 52mm.
The Shiro Kamo gyuto has a nice rounded belly and comes with an edge that is fairly sharp right out of the box. This is a great looking knife that is a breeze to maintain and a joy to use. The classy looking bog oak and black wood handle perfectly complement the blade in terms of both looks and balance.
We are really happy to be able to once again offer these great knives to our customers.
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: Custom Octagonal
Handle Material: 5,000 Year Old Bog Oak, Stabilized
Ferrule: Black Wood
Blade Length: 214mm
Spine Thickness: 2.3mm
Please Note that the handle in the video is the old, standard style. The item picture is the style you will receive.
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