Shiro Kamo Blue 2 Starter Bundle

Shiro Kamo Chef Knife Set
Shiro Kamo Kurouchi Petty 135mm
Shiro Kamo Kurouchi Santoku 165mm

Shiro Kamo Blue 2 Starter Bundle

From: US$387 US$336


*Set includes 1000/6000 Combination Whetstone, Camellia Oil, and Blade Guards.

Style:Santoku & Petty
Blade Length:165mm & 135mm
Overall Length:300mm & 260mm
Weight:117g & 68g
Blade Height @ Heel:45mm & 33mm
Bevel:Double Bevel
Spine Thickness @ Heel:2.6mm & 1.9mm
Spine Thickness @ Mid:1.8mm & 1.9mm
Spine Thickness 1cm from tip:0.8mm & 0.7mm
Blade Material:Blue 2 Core Carbon Clad, Kurouchi Finish
Handle Material:Octagon Walnut w/Pakkawood Bolster


SKU: SK-G-480

Knife Care Pack

Yoshoku Blade Guard 20cm

Out of stock

Out of stock



Shiro Kamo
Echizen - Japan

ABOUT SHIRO KAMO- While his popularity outside Japan continues to grow, Shiro Kamo is one of the top-tier blacksmiths of Japan. The working President of the Takefu Knife Village Cooperative, he was awarded the ‘Master of Traditional Crafts’ at the young age of 45. He still has many years of perfecting his craft ahead of him.

His knives feature consistently even and thin grinds, clean blade finishes and fantastic attention to detail, not to mention the cutting performance to match. These are paired with octagon walnut handles.

STEEL BREAKDOWN – 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 develop rust spots if left wet after use. It requires a little more care and maintenance than something like VG-10 (Stainless Steel), so consider this when purchasing a Blue Steel knife as your first Japanese knife.

Care Information
  • Washing – Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Store in a cool, dry place. No dishwasher use!.
  • Cutting – Cut on wood chopping boards only, and do not hit/cut/chop frozen vegetables, bones, or hard objects, as the blade can chip or break.
  • Sharpening – We recommend you use a whetstone to sharpen this blade. We have a full range of sharpening tools here.

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