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Shiro Kamo Blue 2 Kurouchi Gyuto 210mm - Ebony & Blonde

$302.00 NZD


 Specifications

Style: Gyuto
Blade Length: 210mm
Overall Length: 355mm
Weight: 174g
Blade Height @ Heel: 52mm
Bevel: Double Bevel
Spine Thickness @ Heel: 3mm
Spine Thickness @ Mid: 2mm
Spine Thickness 1cm from tip: 1.1mm
Blade Material: Blue 2 Core, Carbon Clad, Kurouchi Finish
Handle Material: Octagon Ebony w/Blonde Ferrule
HRC: ~62-63

 

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Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Shiro Kamo

Shiro Kamo is the working President of the Takefu Knife Village Cooperative, he was awarded the ‘Master of Traditional Crafts’ at the young age of 45. His knives feature consistently even and thin grinds, clean blade finishes and fantastic attention to detail, not to mention the cutting performance to match.

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Learning Centre

Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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Customer Reviews

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Shiro Kamo Blue 2 Kurouchi Gyuto 210mm

Shiro Kamo are one of my favourite makes of knife. This knife looks fantastic with the ebony and blonde handle, and cuts like a laser.