This 300mm sujihiki is the longest, most serious slicer 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 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. At 300mm, this is a serious tool for whole fish breakdown and long single-stroke cuts through large roasts - be sure your work area can accommodate the length before ordering. This version is fitted with a rosewood D-shaped handle and a black pakka wood ferrule, a slightly different pairing from the sandalwood found on the shorter knives in this line.
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. 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
Construction: Hammer Forged, San Mai
Edge Steel: White #2
Finish: Reactive Damascus
HRC: 61
Edge Grind: Even
Handle: D-Shaped Rosewood
Ferrule: Black Pakka Wood
Weight: 5.1 oz (144 g)
Blade Length: 305 mm
Total Length: 460 mm
Spine Thickness at Heel: 2 mm
Blade Height: 40 mm
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. At 300mm, this is a serious tool for whole fish breakdown and long single-stroke cuts through large roasts - be sure your work area can accommodate the length before ordering. This version is fitted with a rosewood D-shaped handle and a black pakka wood ferrule, a slightly different pairing from the sandalwood found on the shorter knives in this line.
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. 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.
