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 - Gyuto

The Gyuto (牛刀) is a type of Japanese kitchen knife that has a double-bevel blade, meaning it is sharpened on both sides. It is similar to the western-style chef’s knife, but it is usually thinner, lighter, and sharper. The name Gyuto means “cow sword” in Japanese, because it was originally used for slicing beef.

About the Steel - Shirogami #2

Developed by Hitachi Metals in Japan, the Shirogami (White) No. 2 steel is a very popular steel among Japanese knife makers. Reasons behind its popularity include easy to sharpen and good edge retention. Special care must be taken as knives made with this steel is prone to rust.

About the Finish - Damascus

Damascus or "Modern Damascus" finish refers to the watery or wavy light and dark pattern of the metal. Suminagashi (墨流し) which literally translates to "floating ink" is another word used for the finish.

Shiro Kamo Shirogami #2 Damascus Gyuto 210mm

Maker

Knife Type

Steel

Finish

Shipping

Returns

Related Knives

Shiro Kamo R2 Damascus Gyuto 240mm

Shiro Kamo R2 Damascus Gyuto 270mm

Shiro Kamo Black Damascus SG2 Gyuto 210mm

Yu Kurosaki Shirogami #2 Damascus Gyuto 240mm

Hideo Kitaoka Shirogami #2 Damascus Deba 180mm

Masahiro Molybdenum Gyuto 210mm

Tadafusa Petty 125mm

Yoshimi Kato SG2 Damascus Gyuto 210mm

JIKKO Petty 135mm

Tojiro DP VG10 Nakiri 165mm

Tadafusa Pankiri 230mm

Misono Molybdenum Sujihiki 270mm

Sakai Takayuki VG10 Tsuchime Santoku 170mm

Misono UX10 Sujihiki 240mm