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Shiro Kamo Blue Super SS Clad Kurouchi Petty 135mm

$135.00 USD

 Specifications

Style: Petty
Blade Length: 135mm
Overall Length: 265mm
Weight: 55g
Blade Height @ Heel: 30mm
Bevel: Double Bevel
Spine Thickness @ Heel: 2.2mm
Spine Thickness @ Mid: 1.5mm
Spine Thickness 1cm from tip: 1mm
Blade Material: Blue Super Core, Stainless Clad, Kurouchi Finish
Handle Material: Octagon Walnut w/Pakkawood Bolster
HRC: ~63

 

 

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Blade Type

The Petty knife, a quintessential tool in Japanese cuisine, is a smaller utility knife used for precise, delicate tasks. Often considered a smaller sibling to the chef's knife, it excels in hand-held tasks like peeling, trimming, and intricate cutting. Its versatility makes it an essential for detailed culinary work.

Steel Type

Japanese Blue Super Steel, an elite variant of the "Aogami" series, is a high-carbon steel alloyed with chromium, tungsten, and added vanadium. This composition enhances its wear resistance, edge retention, and overall toughness. It will still rust if left wet for too long, but not as quickly as any of the other carbon steels. Favored in fine knife crafting, Blue Super Steel is renowned for producing exceptionally sharp and durable Japanese knives.

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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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.

Customer Reviews

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J
Jaroslav Valko
Beautiful

Beautiful.
I bought it for the summer, for camping..
Thanks