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Shiro Kamo Blue Super SS Clad Kurouchi Nakiri 165mm

$160.00 USD

 Specifications

Style: Nakiri
Blade Length: 165mm
Overall Length: 305mm
Weight: 133g
Blade Height @ Heel: 50mm
Bevel: Double Bevel
Spine Thickness @ Heel: 2.9mm
Spine Thickness @ Mid: 1.9mm
Spine Thickness 1cm from tip: 1.2mm
Blade Material: Blue Super Core, Stainless Clad, Kurouchi Finish
Handle Material: Octagon Walnut w/Pakkawood Bolster
HRC: ~63

 

 

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Blade Type

The Nakiri knife, revered in Japanese culinary traditions, is engineered for exceptional vegetable cutting. Featuring a distinct, straight-edged, and rectangular blade, it excels in creating uniform, precise cuts and aesthetic presentation. Its technical design ensures efficiency and precision, making it a valuable tool for both professional chefs and home cooks.

Steel Type

Japanese Blue Super Steel, an elite variant of the "Aogami" series, is a high-carbon steel alloyed with chromium, tungsten, and added vanadium. This composition enhances its wear resistance, edge retention, and overall toughness. It will still rust if left wet for too long, but not as quickly as any of the other carbon steels. Favored in fine knife crafting, Blue Super Steel is renowned for producing exceptionally sharp and durable Japanese knives.

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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Learning Centre

Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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Customer Reviews

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Alwi Reza
Shiro kamo AS stainless clad nakiri 165mm

Not very sharp out of the box but after sharpening it can be very sharp. Thin blade with little back bone out of the tang. Love it