This 270mm sujihiki is built for cooks who want serious reach for protein slicing. 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 sujihiki 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 270mm, this sujihiki has the length for long, clean single-stroke cuts through larger proteins and whole fish. The D-shaped sandalwood handle with a black pakka wood ferrule rounds out a knife that is a genuinely affordable way to experience White #2 steel.
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. Wash and towel dry completely after each use to avoid rust; this steel is genuinely reactive and rewards prompt drying. Hand wash only. Apply a light coat of camellia oil for long-term storage. Avoid bones, frozen foods, hard root vegetables, and garlic husks - push or pull cuts put less stress on the edge than chopping through hard materials.
This sujihiki 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 270mm, this sujihiki has the length for long, clean single-stroke cuts through larger proteins and whole fish. The D-shaped sandalwood handle with a black pakka wood ferrule rounds out a knife that is a genuinely affordable way to experience White #2 steel.
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. Wash and towel dry completely after each use to avoid rust; this steel is genuinely reactive and rewards prompt drying. Hand wash only. Apply a light coat of camellia oil for long-term storage. Avoid bones, frozen foods, hard root vegetables, and garlic husks - push or pull cuts put less stress on the edge than chopping through hard materials.
- 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
- Ferrule: Black Pakka Wood
- Engraving: Hand Engraved
- Weight: 5.2 oz (148 g)
- Blade Length: 278 mm
- Total Length: 428 mm
- Spine Thickness at Base: 2 mm
- Blade Height: 39 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Highly reactive, August 2, 2026Posted By: Chris
Bought this to use on carving stations at work, as well breaking down primal cuts. The performance is fantastic, it's very lightweight and nimble for its length, it is the thinnest knife I own. Being shirogami 2, it sharpens fast and easily.
I own many fully reactive knives in shirogami 2, some monosteel, some with iron cladding. This is the most reactive knife I own by a very wide margin. So much so that it's been wanting to rust before a stable patina forms, and it tends to rust in its saya when it's put away dry without being oiled, even if only for a day or two. I don't normally force patinas, but that is probably a smart move with this line to get ahead of the rust.
Great knife made by a legendary blacksmith, but very high maintenance, even if you're comfortable with fully reactive knives.
Bought this to use on carving stations at work, as well breaking down primal cuts. The performance is fantastic, it's very lightweight and nimble for its length, it is the thinnest knife I own. Being shirogami 2, it sharpens fast and easily.
I own many fully reactive knives in shirogami 2, some monosteel, some with iron cladding. This is the most reactive knife I own by a very wide margin. So much so that it's been wanting to rust before a stable patina forms, and it tends to rust in its saya when it's put away dry without being oiled, even if only for a day or two. I don't normally force patinas, but that is probably a smart move with this line to get ahead of the rust.
Great knife made by a legendary blacksmith, but very high maintenance, even if you're comfortable with fully reactive knives.
