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Shiro Kamo Blue 2 Kurouchi Nakiri 165mm

$219.00 AUD $197.10 AUD

 Specifications

Style: Nakiri
Blade Length: 165mm
Overall Length: 305mm
Weight: 147g
Blade Height @ Heel: 51mm
Bevel: Double Bevel
Spine Thickness @ Heel: 2.9mm
Spine Thickness @ Mid: 1.9mm
Spine Thickness 1cm from tip: 1.2mm
Blade Material: Blue 2 Core, Carbon Clad, Kurouchi Finish
Handle Material: Octagon Walnut w/Pakkawood Bolster
HRC: ~63

 

 

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Blade Type

The Nakiri knife, revered in Japanese culinary traditions, is engineered for exceptional vegetable cutting. Featuring a distinct, straight-edged, and rectangular blade, it excels in creating uniform, precise cuts and aesthetic presentation. Its technical design ensures efficiency and precision, making it a valuable tool for both professional chefs and home cooks.

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.

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

Based on 2 reviews
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Marc Barnard

Shiro Kamo Blue 2 Kurouchi Nakiri 165mm

L
Luke Stockham
Shiro Kamo Blue 2 Kurouchi Nakiri 165mm?

This knife is brilliant.
It’s weighted really nice, light weight and feels good in the hand.
It’s unbelievably sharp and is beyond what I expected from a Japanese knife.

Thank you