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Shiro Kamo SG2 Black Damascus Gyuto 240mm

$560.00 NZD

 Specifications

Style: Gyuto
Blade Length: 240mm
Overall Length: 395mm
Weight: 157g
Blade Height @ Heel: 52mm
Bevel: Double Bevel
Spine Thickness @ Heel: 2.6mm
Spine Thickness @ Mid: 1.7mm
Spine Thickness 1cm from tip: 1mm
Blade Material: SG2 with Black Nickel Damascus Cladding
Handle Material: Octagon Walnut w/Pakkawood Bolster
HRC: 63-64

 

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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 SG2, also known as R2 steel, is a high-end, powdered metallurgy stainless steel and one of the finest knife-making steels available in Japan. It is a favourite of many for its exceptional hardness and edge retention. Its fine, uniform grain structure enables razor-sharp edges, all the while holding an edge for much longer than Carbon steel knives, without needing to be concerned about rust appearing.

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 with a stainless steel and is easy going and low on maintenance. It has high chromium content, meaning it is generally considered safe to leave wet on the board for short periods of time. is still best practice to not leave this knife to air dry as it's stain-less not stain-none! Wipe down after washing the knife and store away from any sources of moisture. 

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Customer Reviews

Based on 5 reviews
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J
Jordan
Absolutely incredible knife... my favourite!

Love this knife. Razor sharp out of the box, keeps a keen edge with an occassional stropping.

Not sure why others have complained about the choil and spine - I use a pinch grip and its perfectly comfortable.

r
rimon cohen
Shiro kamo

Very good geometry but the only down side is the choil and spine aren't rounded at all and are sharp but if you don't use a pinch grip very very good knife. Side note came very sharp and easily shaves hair and passes through food like its not there

r
rimon cohen
Shiro kamo

Very good geometry but the only down side is the choil and spine aren't rounded at all and are sharp but if you don't use a pinch grip very very good knife. Side note came very sharp and easily shaves hair and passes through food like its not there

J
John Swinderman
Just Fantastic!

Purchased the Shiro Kamo SG2 Damascus 240 mm gyuto and it is just gorgeous. It’s sharp and just blows through produce. Customer service was awesome! Thanks again Chefs edge!👍🙏

J
John Swinderman
Just Fantastic!

Purchased the Shiro Kamo SG2 Damascus 240 mm gyuto and it is just gorgeous. It’s sharp and just blows through produce. Customer service was awesome! Thanks again Chefs edge!👍🙏