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 crew of just two other workmen. Unlike many larger operations that farm blades out to different workmen at different stages, Kamo-san keeps every step of the process in-house and under his direct supervision. That control shows in the consistency of his grinds, the quality of his heat treatment, and the exceptional fit and finish that defines every knife he produces.
This petty is built around an SG2 - also known as R2 - powdered stainless steel core hardened to 63+ HRC, wrapped in a beautifully executed stainless Damascus cladding whose layered pattern reveals itself fully after etching. With a blade length of just about 140mm, it sits at the longer end of the petty range, feeling more like a compact gyuto than a traditional petty - light and strong in hand, perfectly suited to intricate garnish work, trimming, slicing smaller proteins, and any detail task where a full-size knife feels like too much. The octagonal sandalwood handle is beautifully fitted and well balanced.
What Customers Are Saying: Customers are struck by the versatility of the shape - one owner describes it as a small gyuto in a good way, noting how naturally it handles a wide range of tasks beyond what a typical petty would be asked to do. For those looking to experience SG2 steel for the first time at an accessible entry point, this is an outstanding and endlessly capable starting place.
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: 2.6 oz (74 g)
Blade Length: 140 mm
Total Length: 269 mm
Spine Thickness at Base: 2 mm
Blade Height: 33 mm
This petty is built around an SG2 - also known as R2 - powdered stainless steel core hardened to 63+ HRC, wrapped in a beautifully executed stainless Damascus cladding whose layered pattern reveals itself fully after etching. With a blade length of just about 140mm, it sits at the longer end of the petty range, feeling more like a compact gyuto than a traditional petty - light and strong in hand, perfectly suited to intricate garnish work, trimming, slicing smaller proteins, and any detail task where a full-size knife feels like too much. The octagonal sandalwood handle is beautifully fitted and well balanced.
What Customers Are Saying: Customers are struck by the versatility of the shape - one owner describes it as a small gyuto in a good way, noting how naturally it handles a wide range of tasks beyond what a typical petty would be asked to do. For those looking to experience SG2 steel for the first time at an accessible entry point, this is an outstanding and endlessly capable starting place.
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.
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