Name: Chef's knife
Brand: Shiro Kamo
SKU: G-508WO
Price: 193.95 EUR
Availability: OutOfStock

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Chef's knife

€193,95 EUR

VAT included for EU orders.

G-508WO

Chef's knife with a 22 cm long blade in aogami #2 carbon steel. The handle is octagonal and made of walnut with a light oak bolster.

Weight: 155 g
Blade thickness at heel: 4 mm
Blade thickness at middle of spine: 1.5 mm
Blade height at heel: 53 mm
Edge length: 220 mm

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

The knife sits well in the hand and its weight is well-suited for its intended use.

The blade has a core of Aogami#2 carbon steel (also called Blue#2) hardened to 63-64 HRC. The core steel has been laminated with 10 layers of steel, creating a wonderfully beautiful Damascus pattern. The blade takes a razor-sharp edge that is easy to maintain and has truly wonderful cutting properties.

Aogami carbon steel will develop a beautiful patina over time. The blade should be wiped dry after each use to prevent rust. Even if it is always wiped dry, its appearance will be affected by the raw materials used. A sharp knife with great personality.

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

Manufacturer: Shiro Kamo
Model: Gyuto
Length: 220 mm
Steel: Aogami #2
Carbon steel | Iron clad
HRC: 63-64HRC
Forging:
Handle material:

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.