About the Maker - Shiro Kamo

Leading a small artisan knife workshop based in Takefu City, Fukui Prefecture, Japan, Shiro Kamo (加茂詞朗) is the 3rd generation blacksmith of Kamotou Hamono (加茂籐刃物). Certified as a traditional craftsman (伝統工芸士) at the age of 45, Kamo-san has a deep passion for his craft and is known for producing high quality knives.

About the Shape - Santoku

The Santoku (三徳) is a versatile multi-use Japanese knife, famous for the translation of its name, ‘three virtues’. The three virtues are said to refer to the Santoku’s versatility in use for chopping, slicing and dicing, or the primary range of ingredients that it can be used for: fish, meat and vegetables.

About the Steel - Aogami Super

Developed by Hitachi Metals in Japan, the Aogami (Blue) Super steel has the highest amount of carbon among the Aogami steels meaning the greatest hardness and edge retention. Many knife makers see this steel as one of the best steels to work with. Special care must be taken as knives made with this steel is prone to rust.

About the Finish - Kurouchi

Kurouchi (黒打ち) refers to the darkened steel surface as a result from the forging process which forms a coating of oxide. It is the most rusting finish of all but gives knives a traditional character.

Shiro Kamo Aogami Super Kurouchi Santoku 180mm

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