Art is a fitting word for a Shiro Kamo knife, and it is one reason why he 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. Every stage of production stays in-house under his direct oversight, and the consistency and refinement of the finished knives reflect that commitment at every level.
The sujihiki is Japan's dedicated slicing knife - long, narrow, and designed for pulling cuts that glide through proteins, fish, and roasts with minimal resistance. This one brings the Kamo-san signature SG2 Damascus treatment to that format with stunning results. The stainless Damascus cladding is etched to reveal a beautifully flowing layered pattern, and fine hand-chiseled kanji script adds to the visual drama. The SG2 core is hardened to 63+ HRC for exceptional edge retention and stain resistance that makes daily maintenance straightforward. The profile is nearly flat with a slightly lifted tip, and the blade is light but not a laser - there is enough substance to feel confident and precise through long slicing cuts. Fit and finish are excellent throughout, and the octagonal sandalwood handle is beautifully fitted and comfortable in hand.
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
Ferrule: Black Pakka Wood
Weight: 5.6 oz (159 g)
Blade Length: 276 mm
Total Length: 427 mm
Spine Thickness at Base: 2 mm
Blade Height: 41 mm
The sujihiki is Japan's dedicated slicing knife - long, narrow, and designed for pulling cuts that glide through proteins, fish, and roasts with minimal resistance. This one brings the Kamo-san signature SG2 Damascus treatment to that format with stunning results. The stainless Damascus cladding is etched to reveal a beautifully flowing layered pattern, and fine hand-chiseled kanji script adds to the visual drama. The SG2 core is hardened to 63+ HRC for exceptional edge retention and stain resistance that makes daily maintenance straightforward. The profile is nearly flat with a slightly lifted tip, and the blade is light but not a laser - there is enough substance to feel confident and precise through long slicing cuts. Fit and finish are excellent throughout, and the octagonal sandalwood handle is beautifully fitted and comfortable in hand.
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.
