Name: Sujihiki
Brand: Shiro Kamo
SKU: G-SN300SJ_Renghas
Price: 193.95 EUR
Availability: InStock

Sujihiki

G-SN300SJ_Renghas

€193,95 EUR

VAT included for EU orders.

Shiro Kamo Kazan | Gyuto | Shirogami #2

Shiro Kamo Kazan Sujihiki 300 mm

One of our most popular knife series, Kazan, has now been joined by a long slicer – a sujihiki with a 300 mm blade, paired with a beautiful red renghas wood handle. The blade is thin and feels remarkably light and nimble, despite its impressive length.

Model: Sujihiki (slicing knife)
Blade length: 302 mm
Blade height: 39 mm
Blade thickness at heel: 4 mm
Blade thickness at spine midpoint: 1.35 mm
Weight: 154 g
Core steel: Shirogami #2 (non-stainless)
Cladding: Soft iron with kurouchi nashiji finish

Shiro Kamo's Kazan series consists of hand-forged precision knives made by one of the most respected blacksmiths in Takefu, Japan. Shiro Kamo forges thin, refined blades with carefully executed distal tapering and excellent balance.

The thin cutting edge, made from Shirogami #2 carbon steel, can achieve exceptional sharpness. Its high carbon content also makes the steel easy to hone and sharpen.

The core steel is clad in a layer of soft iron on each side. This cladding features a dark, oxidized kurouchi finish combined with a subtle nashiji texture. Nashiji means "pear skin" in Japanese and refers to the slightly rough, rustic surface of the blade.

The octagonal handle is made from renghas wood.

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

Important: Shirogami #2 is not stainless steel.

The soft iron cladding surrounding the core is also reactive and prone to rust. Always wipe the blade dry after use to prevent corrosion. We also recommend applying a thin layer of oil to the blade, which enhances its appearance and helps protect against rust.

As the steel is reactive, a natural patina will develop relatively quickly. Cutting proteins typically produces blue and green tones, while vegetables tend to create a more grey or brownish patina.

Manufacturer: Shiro Kamo
Model: Gyuto
Length: 300 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.