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Shiro Kamo Blue 2 Kurouchi Gyuto 210mm

$269.00 AUD

Knife Specifications

We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.

Style

Gyuto

Blade Material

Blue 2 Core, Carbon Clad, Kurouchi Finish

Handle Material

Octagon Walnut w/Pakkawood Bolster

Bevel

Double Bevel

Maintenance Level

High

Edge Length

210mm

Overall Length

355mm

Spine Thickness

3mm/2mm

Blade Height

52mm

Weight

174g

HRC

~63

An In depth look

Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

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.

Care Information

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.

Introducing

Shiro Kamo

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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