Shiro Kamo Aogami Super Kurouchi Gyuto 210mm - Custom Octagonal Teak Handle

Handcrafted in the historic Takefu Knife Village of Echizen, the Shiro Kamo 210mm Gyuto is hand-forged by master blacksmith and certified Traditional Craftsman (Dentō Kōgeishi) Shiro Kamo. Renowned worldwide for his razor-thin grinds and nimble blade balance, Kamo-san designs this chef's knife for effortless cutting glide.

Forged with an ultra-hard Hitachi Aogami Super core, the blade features a traditional Kurouchi (blacksmith oxide) finish that preserves its hand-forged character while helping protect the carbon flats from ambient moisture. Kamo-san shapes this gyuto with his signature laser-leaning geometry: starting at an agile 2.5mm spine above the heel and tapering continuously to a needle-fine tip. At a tall 50.5mm heel height, it provides ample knuckle clearance and ingredient scooping volume, while the featherweight 145-gram build delivers agile board speed without hand fatigue.

Finished with Kamo-san's hand-engraved kanji chiseled directly into the steel, this knife features a custom octagonal wa-handle crafted from natural teak wood, prized for its natural water-resistant oils and warm golden-brown grain.

Key Highlights

• Hand-Forged by Master Shiro Kamo: Certified Traditional Craftsman in Takefu Knife Village, celebrated for hand-tuning ultra-thin grinds that prevent wedging.

• Hitachi Aogami Super Core (63–65 HRC): Premier Japanese carbon alloy enriched with tungsten and molybdenum for tenacious edge retention and easy sharpening.

• Traditional Kurouchi Blacksmith Finish: Raw forge scale provides rustic aesthetic character and added surface protection against corrosion.

• Featherweight Laser Profile (145g & 2.5mm Spine): Measured at 2.5mm at the heel with a continuous taper, gliding cleanly through produce.

• Tall 50.5mm Heel: Delivers generous knuckle clearance on prep boards and functions as an efficient scoop.

• Hand-Engraved Artisan Kanji: Authentically hand-chiseled on the blade face by Kamo-san.

• Custom Octagonal Teak Handle: Naturally oily, water-resistant teak timber sculpted into a comfortable octagonal wa-profile.

Technical Specifications

Carbon Steel Care & Maintenance

• Carbon Steel Care: Aogami Super is reactive carbon steel. Wipe dry immediately after slicing acidic produce to prevent rust and build a patina.

• Cleaning: Hand wash with warm water and mild soap; dry thoroughly. Never clean in a dishwasher.

• Storage Protection: Apply food-grade camellia oil before storage to protect against humidity.

• Teak Handle Care: Naturally water-resistant; condition periodically with food-safe mineral oil or board butter.

• Cutting Surfaces: Prep on soft wood or synthetic rubber boards. Avoid bamboo, glass, and granite.

• Sharpening & Use: Maintain on waterstones (1000–6000 grit). For boneless proteins and produce only.