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Shiro Kamo Blue 2 Kurouchi Sujihiki 270mm

$289.00 AUD $260.10 AUD

 Specifications

Style: Sujihiki
Blade Length: 270mm
Overall Length: 415mm
Weight: 142g
Blade Height @ Heel: 39mm
Bevel: Double Bevel
Spine Thickness @ Heel: 2.7mm
Spine Thickness @ Mid: 1.5mm
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

 

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Blade Type

The Sujihiki knife, a traditional Japanese slicer, is designed for carving and fileting. With its long, narrow blade, typically ranging from 240mm to 330mm, it excels in creating clean, smooth cuts through meat and fish. Its length ensures long, uninterrupted strokes, making it perfect for precise slicing tasks.

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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Customer Reviews

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S
Shivam Dashetwar
Never had a problem called - too sharp hahahaha

It’s so sharp and so beautiful and so amazing and just so helpful. Everything is softened butter for this one. I have to go through. I have to go through 22-25 boxes of dry age ribeye. Each fillet being about 5 kgs. And portion them in 300 gram portions. I’m done in about an hour and a half because of this knife. Used to take me almost 2 and half hours. No joke. I even cut myself. It went through a pork tenderloin so fast and in my finger. Thank you so much.