Name: Chef's knife
Brand: Shiro Kamo
SKU: G-SN210GY_Renghas
Price: 158.95 EUR
Availability: InStock

€158,95 EUR

VAT included for EU orders.

G-SN210GY_Renghas

One of our most popular knives, the Kazan chef's knife with a 21 cm long blade, paired with a lovely red renghas wood handle.

Model: Chef's knife (gyuto)
Blade length: 219 mm
Blade height: 53 mm
Weight: 172 grams
Core steel: Shirogami #2 (not stainless)
Cladding: Soft iron with kurouchi nashiji finish

Shiro Kamo 'Kazan' is a hand-forged precision instrument from one of the biggest names in Takefu, Japan. Shiro Kamo forges thin and fine blades with well-balanced tapering and good balance. The thin edge of shirogami#2 carbon steel takes an incredibly sharp edge, and its high carbon content makes the knife easy to both hone and sharpen. Around the core steel, there is a layer of soft iron on each side. This cladding has been treated with black-oxidized kurouchi and a light nashiji finish. Nashiji means "pear skin" in Japanese, and it is a way to give the blade side a slightly rough and raw surface. The handle is octagonal and made from renghas wood.

Shiro Kamo was actually one of the first blacksmiths we got to know, and to this day, his knives remain one of our most popular knife brands.

NOTE: Shirogami#2 is not stainless. The cladding around the core steel is made of iron and is also not stainless. Always remember to wipe the edge dry to prevent rust, and feel free to apply a little oil to the blade. This enhances its luster and keeps rust away. As the steel is reactive, a patina will develop relatively quickly. If you cut proteins, a blue and green patina will appear, while vegetables will give more of a greyish-brown patina.

Manufacturer: Shiro Kamo
Model: Gyuto
Length: 210 mm
Steel: Shirogami #2
Carbon steel | Iron clad
HRC: 62-63HRC
Forging:
Handle material: Rengas

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.