This 240mm gyuto arrived from the manufacturer with a small hairline crack in the ferrule, which is barely visible in the fourth picture.
The 240mm gyuto - the most popular gyuto length for most cooks - is consistently one of the best sellers in the Shiro Kamo lineup. Kamo-san works out of Takefu Knife Village in Echizen and received the Dento-Kogei-shi title - Master of Traditional Crafts - at just 47 years old. He is one of the few blacksmiths who excels at both grinding and forging, a genuinely rare combination, and keeps a small crew of just two other workmen, so every blade stays under his personal supervision. He also trained Syungo Ogata, one of the most exciting young blacksmiths working in Japan today, for seven years before Ogata struck out on his own.
This gyuto is built from White #2 carbon steel clad in reactive Damascus, developing real character as a patina forms with use. The face etching is well realized and reveals a lovely pattern from the cladding layers. It is a light blade that still feels strong and confident in hand, with excellent fit, finish, and out-of-the-box sharpness. The conventional blade shape with a fine tip and slight belly suits both push and pull cutting, and at 240mm, this gyuto has the reach for high-volume prep and larger ingredients. The D-shaped sandalwood handle completes a knife that is a fun and genuinely inexpensive way to experience White #2 steel.
What Customers Are Saying: One reviewer calls this a very good knife, especially at the price - it drops through product with hardly any wedging, the cladding is beautiful and not terribly reactive in his experience, and he recommends it for both push cutters and rockers alike.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. These knives have thin edge grinds and use hard steel, so they can chip if not used carefully - avoid bones, frozen foods, hard root stems, and garlic husks. Push or pull cuts put less stress on the edge than chopping through hard materials.
None of our sayas fit this knife; we recommend the blade guard instead.
The 240mm gyuto - the most popular gyuto length for most cooks - is consistently one of the best sellers in the Shiro Kamo lineup. Kamo-san works out of Takefu Knife Village in Echizen and received the Dento-Kogei-shi title - Master of Traditional Crafts - at just 47 years old. He is one of the few blacksmiths who excels at both grinding and forging, a genuinely rare combination, and keeps a small crew of just two other workmen, so every blade stays under his personal supervision. He also trained Syungo Ogata, one of the most exciting young blacksmiths working in Japan today, for seven years before Ogata struck out on his own.
This gyuto is built from White #2 carbon steel clad in reactive Damascus, developing real character as a patina forms with use. The face etching is well realized and reveals a lovely pattern from the cladding layers. It is a light blade that still feels strong and confident in hand, with excellent fit, finish, and out-of-the-box sharpness. The conventional blade shape with a fine tip and slight belly suits both push and pull cutting, and at 240mm, this gyuto has the reach for high-volume prep and larger ingredients. The D-shaped sandalwood handle completes a knife that is a fun and genuinely inexpensive way to experience White #2 steel.
What Customers Are Saying: One reviewer calls this a very good knife, especially at the price - it drops through product with hardly any wedging, the cladding is beautiful and not terribly reactive in his experience, and he recommends it for both push cutters and rockers alike.
Care Instructions: White #2 is a reactive carbon steel and will develop a natural patina with use - this is normal and helps protect the steel. Wipe the blade dry immediately after each use and avoid leaving it wet or in contact with acidic foods. Hand wash only. Apply a light coat of camellia oil for long-term storage. These knives have thin edge grinds and use hard steel, so they can chip if not used carefully - avoid bones, frozen foods, hard root stems, and garlic husks. Push or pull cuts put less stress on the edge than chopping through hard materials.
None of our sayas fit this knife; we recommend the blade guard instead.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Factory: Takefu Village
- Construction: San Mai, Hammer Forged
- Edge Steel: White Paper #2 Steel
- Cladding: Damascus
- HRC: 61
- Edge Grind: Even
- Handle: D-Shaped Sandalwood
- Engraving: Hand Engraved
- Weight: 5.9 oz (168 g)
- Blade Length: 245 mm
- Total Length: 393 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 57 mm
