Shiro Kamo Blue 2 Kurouchi Sujihiki 270mm
Shiro Kamo Blue 2 Kurouchi Sujihiki 270mm
Shiro Kamo Blue 2 Kurouchi Sujihiki 270mm
Shiro Kamo Blue 2 Kurouchi Sujihiki 270mm
Shiro Kamo Blue 2 Kurouchi Sujihiki 270mm
Shiro Kamo Blue 2 Kurouchi Sujihiki 270mm
★★★★★ ★★★★★ 5.0 1 reviews

Shiro Kamo Blue 2 Kurouchi Sujihiki 270mm

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Shiro Kamo Blue 2 Kurouchi Sujihiki 270mm
$213.00
★★★★★ ★★★★★ 5.0 (1)

Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Blue 2 Core, Carbon Clad, Kurouchi Finish
Hardness
63 HRC
54 Soft 67 Hard
Maintenance
Attentive
4 / 5
How to care for this steel
Style
Sujihiki
Blade Material
Blue 2 Core, Carbon Clad, Kurouchi Finish
Handle Material
Octagon Walnut w/Pakkawood Bolster
Bevel
Double Bevel
Edge Length
270mm
Overall Length
415mm
Spine Thickness Heel/Mid
2.7mm/1.5mm
Blade Height @ Heel
39mm
gWeight
142g

An In Depth Look

Blade Type
Blade Type

The Sujihiki knife, a traditional Japanese slicer, is designed for carving and fileting. With its long, narrow blade, typically ranging from 240mm to 330mm, it excels in creating clean, smooth cuts through meat and fish. Its length ensures long, uninterrupted strokes, making it perfect for precise slicing tasks.

Steel Type
Steel Type Read

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.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Takefu·Blacksmith

Shiro Kamo

Takefu, Echizen
Shiro Kamo

The 2nd generation of the Shiro Kamo forging line, working continuously from Takefu since 1955.

Coordinates
35.9°N · 136.2°E
Signature
SG2 powdered steel damascus
Steels
Aogami SuperSG2R2
Though not widely known internationally, Shiro Kamo holds a highly respected position among Japan’s knife-making elite. Awarded the prestigious title of Dento-Kogeshi (Master of Traditional Crafts) at just 45, a rare honour shared by only a handful of artisans in the Echizen area, including masters like Takeshi Saji and Katsushige Anryu, Kamo-san’s skill and dedication to traditional craftsmanship are exceptional.

Currently serving as the president of the renowned Takefu Knife Village Cooperative, Kamo-san produces knives admired for their consistently precise grinds, refined blade finishes, and meticulous attention to detail. His expertise with steels, particularly his celebrated heat treatment of R2 stainless steel, ensures blades with phenomenal cutting performance and outstanding edge retention.
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Customer Reviews

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Customer Reviews

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S
Shivam Dashetwar
Never had a problem called - too sharp hahahaha

It’s so sharp and so beautiful and so amazing and just so helpful. Everything is softened butter for this one. I have to go through. I have to go through 22-25 boxes of dry age ribeye. Each fillet being about 5 kgs. And portion them in 300 gram portions. I’m done in about an hour and a half because of this knife. Used to take me almost 2 and half hours. No joke. I even cut myself. It went through a pork tenderloin so fast and in my finger. Thank you so much.