Shiro Kamo Blue 2 Kurouchi Petty 135mm
Shiro Kamo Blue 2 Kurouchi Petty 135mm
Shiro Kamo Blue 2 Kurouchi Petty 135mm
Shiro Kamo Blue 2 Kurouchi Petty 135mm
Shiro Kamo Blue 2 Kurouchi Petty 135mm
Shiro Kamo Blue 2 Kurouchi Petty 135mm
Shiro Kamo Blue 2 Kurouchi Petty 135mm
Shiro Kamo Blue 2 Kurouchi Petty 135mm
Shiro Kamo Blue 2 Kurouchi Petty 135mm
Shiro Kamo Blue 2 Kurouchi Petty 135mm

Shiro Kamo Blue 2 Kurouchi Petty 135mm

$169.00 AUD Sale Save

Item is in stock Only 9 left in stock Item is out of stock Item is unavailable

Knife Information

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.

Best paired with a camellia oil, wooden saya, and 1000/6000 whetstone.

Specifications

Style: Petty
Blade Length: 135mm
Overall Length: 260mm
Weight: 68g
Blade Height @ Heel: 33mm
Bevel: Double Bevel
Spine Thickness @ Heel: 1.9mm
Spine Thickness @ Mid: 1.9mm
Spine Thickness 1cm from tip: 0.7mm
Blade Material: Blue 2 Core Carbon Clad, Kurouchi Finish
Handle Material: Octagon Walnut w/Pakkawood Bolster
HRC: ~63

 

This knife is great for:

✅ Extreme sharpness with little effort on a whetstone

✅ Those who like lighter knives

✅ Small cutting tasks


Things to consider:

❌ A reactive steel, will rust if left wet

Customer Reviews

Based on 2 reviews
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R
Ryan Fletcher
Handy

I just love the simplicity of this little one. Razor sharp and slices through everything. Feels like it should be worth more. Thanks again Chefs edge.

R
Ryan Fletcher
Handy

I just love the simplicity of this little one. Razor sharp and slices through everything. Feels like it should be worth more. Thanks again Chefs edge.