Shiro Kamo SG2 Damascus Nakiri 165mm

Shiro Kamo is one of the most popular and sought-after blacksmiths we carry at Chef Knives To Go. A recipient of the Dento-Kogei-shi title - meaning master of traditional crafts - he works at the Takefu Knife Village cooperative in Echizen, Japan, with a small, tightly run crew that keeps every stage of production in-house and under his direct supervision. That control is evident in the consistency of his grinds, the quality of his heat treatment, and the exceptional fit and finish that sets his work apart. Kamo-san is also the master under whom rising star Syungo Ogata trained for seven years - a lineage that speaks volumes.

This nakiri is built around an SG2 powdered stainless steel core hardened to 63+ HRC - a premium alloy produced by Takefu Specialty Steels that exhibits excellent strength, outstanding wear resistance, and the ability to take a very sharp edge. The stainless Damascus cladding is etched to reveal a beautiful semi-matte flowing pattern, and fine hand-chiseled kanji script on the blade adds to the handsome aesthetic. The profile is nearly dead flat with just a hint of belly and a slightly rounded tip that allows for a subtle rocking motion - ideal for push cutting and chopping vegetables with clean board contact. It has excellent knuckle clearance and real presence on the cutting board. The handle has been updated - please trust the photos for the current version.

What Customers Are Saying: Customers consistently describe this nakiri as a standout even among serious collections. One owner calls it unquestionably the sharpest knife he has ever used. Another describes it as a wonderful hybrid of traditional craftsmanship and modern metallurgy, praising the Damascus pattern, the fit and finish, and the overall character of the knife. High quality at a reasonable price is the consistent verdict.

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.

Each knife is made by hand so measurements may vary.

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: Octagonal Sandalwood (photos are current)

Ferrule: Black Pakka Wood

Weight: 5.2 oz (148 g)

Blade Length: 156 mm

Total Length: 310 mm

Spine Thickness at Heel: 2 mm

Blade Height: 51 mm