Name: Chef's knife
Brand: Shiro Kamo
SKU: G-405
Price: 175.95 EUR
Availability: InStock

Chef's knife

€175,95 EUR

VAT included for EU orders.

G-405

Chef's knife with a 246 mm long blade

Weight: 182 gr
Spine thickness middle: 1.7 mm
Blade height heel: 53.2 mm
Edge length: 246 mm
Sharpening angle: 14 degrees per side
Handle: D-shaped in red sandalwood with pakka wood bolster

NOTE: Dimensions and weight may vary slightly as the knife is hand-forged.

Shiro Kamo is a renowned blacksmith from the acclaimed 'Takefu Knife Village' in Japan. These knives are handcrafted from Aogami#2 carbon steel, and Shiro hardens them to an impressive 64 HRC. The blade has a dark finish, so-called kurouchi, and a D-shaped handle. The blade is tapered, meaning it is thickest closest to the handle and narrows towards the tip. The knives in this series have a brutal appearance, while the edge is very thin and delivers unparalleled sharpness with excellent cutting properties. This is one of our most popular knife series!

Carbon steel is not stainless, and aogami#2 is no exception. However, the black kurouchi finish provides very good protection against rust and patina. The lower part of the blade will patinate significantly more easily than the black part. Therefore, wipe the knife dry after use. Also, keep in mind that some ingredients (citrus, tomato, etc.) have a strong visual impact on the blade.

We call the knife kuroi ryuu (黒い竜) which means Black Dragon in Japanese.

NOTE: Aogami#2 is a carbon steel that is not stainless. Even the iron blade sides need to be kept dry to prevent rust over time.

Manufacturer: Shiro Kamo
Model: Gyuto
Length: 245 mm
Steel: Aogami #2
Carbon steel | Iron clad
HRC: 64HRC
Forging:
Handle material: Red sandalwood | Pakkawood

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.