Name: Chef's knife
Brand: Shiro Kamo
SKU: G-509WM
Price: 199.95 EUR
Availability: InStock

€199,95 EUR

VAT included for EU orders.

G-509WM

Chef’s knife with a 243 mm blade made from Aogami #2 carbon steel. The octagonal handle is made from walnut with a light maple bolster.

Weight: 180 g
Blade thickness at heel: 4.2 mm
Blade thickness at the middle of the spine: 1.5 mm
Blade height at heel: 55 mm
Edge length: 243 mm

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

The knife feels comfortable and well-balanced in the hand, with a weight that is well suited to its intended use.

The blade has a core of Aogami #2 carbon steel (also known as Blue #2), hardened to 63–64 HRC. The core steel is laminated with 10 layers of steel, creating a beautifully distinctive Damascus pattern. The blade takes a razor-sharp edge that is easy to maintain and offers superb cutting performance.

Over time, the Aogami carbon steel will develop a beautiful patina. The blade should be wiped dry after each use to prevent rust. Even when carefully kept dry, its appearance will gradually be affected by the ingredients it comes into contact with. A sharp knife with plenty of character.

NOTE: Aogami #2 is a carbon steel and is not stainless. The iron cladding on the sides of the blade must also be kept dry to prevent rust over time.

Manufacturer: Shiro Kamo
Model: Gyuto
Length: 245 mm
Steel: Aogami #2
Carbon steel | Iron clad
HRC: 63-64HRC
Forging:
Handle material: Valnöt

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.