Shiro Kamo Blue Super SS Clad Kurouchi Gyuto 240mm
Shiro Kamo Blue Super SS Clad Kurouchi Gyuto 240mm
Shiro Kamo Blue Super SS Clad Kurouchi Gyuto 240mm
Shiro Kamo Blue Super SS Clad Kurouchi Gyuto 240mm
Shiro Kamo Blue Super SS Clad Kurouchi Gyuto 240mm
Shiro Kamo Blue Super SS Clad Kurouchi Gyuto 240mm
Shiro Kamo Blue Super SS Clad Kurouchi Gyuto 240mm
Shiro Kamo Blue Super SS Clad Kurouchi Gyuto 240mm
Shiro Kamo Blue Super SS Clad Kurouchi Gyuto 240mm
Shiro Kamo Blue Super SS Clad Kurouchi Gyuto 240mm
Shiro Kamo Blue Super SS Clad Kurouchi Gyuto 240mm
Shiro Kamo Blue Super SS Clad Kurouchi Gyuto 240mm

Shiro Kamo Blue Super SS Clad Kurouchi Gyuto 240mm

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 Specifications

Style: Gyuto
Blade Length: 240mm
Overall Length: 400mm
Weight: 158g
Blade Height @ Heel: 52mm
Bevel: Double Bevel
Spine Thickness @ Heel: 2.9mm
Spine Thickness @ Mid: 1.9mm
Spine Thickness 1cm from tip: 1.2mm
Blade Material: Blue Super Core, Stainless Clad, Kurouchi Finish
Handle Material: Octagon Walnut w/Pakkawood Bolster
HRC: ~63

 

 

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.

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

Blue Steel is a traditional, high-carbon steel made by Hitachi Metals in Japan. It is the favourite steel of many knife makers and chefs across the world for it’s fantastic edge holding ability, toughness, and ease of sharpening. It contains few stainless elements, and as such will develop a patina, and may develop rust spots if left wet after use.

For more information check the definitive guide to Japanese steel

Recommended Maintenance

· Store your knife in a dry environment away from leather pouches or any sources of moisture.

· To maintain your Japanese knives’ sharp edge use a
whetstone. Stones are available on our website.

For more indepth information read our blog Caring For Your Japanese Knife

Shop with confidence knowing that Chefs Edge has shipped over 15,000 orders around Australia and internationally since we began business in 2018. We use StarTrack Express for all Australian deliveries, which gives you speedy 1-2 business day shipping. We use DHL Express for all international parcels, averaging a 4-7 business day delivery timeframe around the world. We also have a local, Perth based team ready to help you with any questions or queries you may have.

Customer Reviews

Based on 1 review
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B
Ben Holloway
Awesome knife

I fell in love with this knife the second I took it out of its package, it’s like a work of art, but once I used it, I wanted to have its babies, it’s cuts better than anything I’ve ever used before. I’m so happy with it.