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Kamo Shiro SG2 Kurosome damascus Santoku 180mm Noyer

Sold out
Original price $238.00 - Original price $238.00
Original price
$238.00
$238.00 - $238.00
Current price $238.00
Description

Forgeron : Shiro Kamo 加茂藤
Zone de production : Echizen-Fukui/ Japon
Profil : Santoku
Taille: 180mm
Type d’acier: Acier des Poudres
Acier : SG2, recouvert d'acier inoxydable souple
Manche : Noyer et Bague en Pakka
Longueur totale : 320 mm
Longueur du bord : 181 mm
Longueur de la poignée à la pointe : 192 mm
Hauteur de la lame : 46 mm
Épaisseur: 3.5 mm
Longueur de la poignée : 127 mm
Poids : 115g
Orientation de la main : Ambidextre

Shiro Kamo-san est né dans une famille de forgerons et a su dès son plus jeune âge qu'il reprendrait un jour l'entreprise familiale, car de nombreux jours de son enfance ont été passés à traîner dans la boutique de son père Toukichi Kamo. En 1993, il a aidé à la fondation du village de couteaux Takefu, une région mondialement connue pour sa production de couteaux et a été nommé président du village du couteau Takefu en 2010. Il a depuis quitté ce poste mais travaille maintenant en tant que président de la Fondation Echizen Blacksmith.

Tips for best results

Make sure your knife will deliver its absolute best by having it professionally sharpened at least once a year. Please note that our meticulously handcrafted Japanese knives are – unless otherwise noted – carbon steel and not stainless steel. To prevent rust, make sure the blades are patted dry – especially when cutting acidic items. Never cut frozen foods, hard products, bone, or twist the blade when using. Never soak in water after use or put in the dishwasher. After use, store in a cool, dry place and avoid high temperature fluctuations. 

Our commitment to you – our customers
Warranty

Every knife we carry has a lifetime warranty from manufacturing defects and errors. For example, if the handle becomes detached or cracks appear after a few weeks of proper use. Or if there are any blade cracks from the edge to the spine. While such defects are indeed rare, they can occur. In such cases, we will exchange the knife in question or give you a refund. Each warranty case is different depending on the criteria, and we reserve the right in each and every case to evaluate the applicability of our lifetime warranty in the event of any manufacturing defects and errors.

After-Sales service

Do you get the feeling that your knife just can’t “cut it”?

Each knife we carry is supplied with a so-called “factory edge”. Our chef knife range comprises more than 200 different products. While all our handcrafted Japanese knives ship with a “factory edge”, ultimate blade sharpness can vary. If you feel that your knife’s blade edge is not performing to its full potential, feel free to contact us and we will provide you with professional sharpening for free!

Oops! What about the truly Unthinkable?

Was it just through a slight slip of the hand that your knife accidentally fell on the floor and damaged its tip and blade, or it was used to cut a hard, frozen product and chipped? Don’t despair, get in touch with us and we will solve the problem through our in-house, professional sharpening and repair service.

Simply contact us or visit our store to get a free estimate.

Customer Ratings

Dimensions

Size

180mm

Weight

115g

Total lenght

320mm

Handle length at tip

192mm

Edge lenght

181mm

Blade height

46mm

Blade thickness

3.5mm

Handle size

127mm

Blade

Steel

SG2, recouvert d'acier inoxydable souple

Steel type

Powder steel

Handle

Handle material

Noyer et Bague en Pakka

Details

Profile

Santoku

Usage

All purpose knife

Hand orientation

Ambidextrous

Making

Production area

Echizen-Fukui/Japon

Blacksmith

Shiro Kamo 加茂藤

What are the different types of Japanese knives?

What are the different types of Japanese knives?

Each Japanese knife is made with a specific purpose in mind. There are types of multi-purpose knives such as the Gyuto which is the equivalent of a chef's knife or the Santoku which translates into: three virtues, a name that well represents its multiplicity. The Sujihiki and the Yanagiba are made for slicing while the Nakiri and the Usuba are specialized for cutting vegetables. Without forgetting the Petty for precision tasks. The list goes on and the possibilities are diverse.

Why buy a Japanese knife?

Why buy a Japanese knife?

Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. This allows the user greater control of his work tool and a clean cut to alter the texture and flavor of the food as little as possible.