Shiro Kamo is one of the most popular and sought-after blacksmiths we carry at Chef Knives To Go. He received the Dento-Kogei-shi title - meaning master of traditional crafts - at just 47 years old, one of the youngest blacksmiths ever to earn this distinction, which is awarded only to artisans who have made a significant contribution to their craft in a particular region. He works at the Takefu Knife Village cooperative in Echizen, Japan, keeping every stage of production in-house with a small, tightly supervised crew. The consistency and quality that result are evident in every knife he produces.
Santoku means three virtues in Japanese - a reference to the format's ability to handle vegetables, proteins, and fish with equal confidence. This one is built around an SG2 powdered stainless steel core hardened to 63+ HRC, wrapped in a beautifully executed stainless Damascus cladding whose layered pattern is revealed through etching. The grind is excellent throughout, the spine and choil are nicely finished, and the out-of-the-box sharpness reflects the care Kamo-san brings to every blade. It is a well-proportioned all-purpose knife - nimble and precise through the full range of daily prep tasks. The handle has been updated to octagonal sandalwood with a black pakka wood ferrule, and the knife you receive matches the photos.
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: 4.2 oz (120 g)
Blade Length: 168 mm
Total Length: 310 mm
Spine Thickness at Base: 2 mm
Blade Height: 47 mm
Santoku means three virtues in Japanese - a reference to the format's ability to handle vegetables, proteins, and fish with equal confidence. This one is built around an SG2 powdered stainless steel core hardened to 63+ HRC, wrapped in a beautifully executed stainless Damascus cladding whose layered pattern is revealed through etching. The grind is excellent throughout, the spine and choil are nicely finished, and the out-of-the-box sharpness reflects the care Kamo-san brings to every blade. It is a well-proportioned all-purpose knife - nimble and precise through the full range of daily prep tasks. The handle has been updated to octagonal sandalwood with a black pakka wood ferrule, and the knife you receive matches the photos.
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.
