This knife is beautifully made by Shiro Kamo who is one of the most well-known Master blacksmiths and knifemakers in Takefu, Echizen. Kamo works with a variety of materials; These knives have a powdered steel SG-2 core with a very high hardness rating, SG-2 being one of the most advanced stainless steels available in knife manufacturing. The core steel is sandwiched between layers of stainless steel with a Damascus pattern. This knife has 69 layers of Damascus pattern on the outer layer
with the center core SG2 super-steel which is regarded as one of the best performing stainless steels available made by Takefu Steel Company in Japan results in extreme sharpness and long-lasting durability. The handle is made of octagonal shaped Magnolia wood and a buffalo horn collar.
Please Note: Due to the nature of handcrafting and traditional blacksmithing, each knife is unique and may have some cosmetic distortion or irregularities. This is expected and normal.
Blade Material:- SG2 Powder Steel
Layers:- 69 Layers
Handle:- Octagonal pakka wood with buffalo horn collar
Hardness:- 63±
Made in Japan
Blade Finish:- Matt Damascus Finish
GYUTO (Gyu – cow & To – sword): This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting. Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables. Normal length – 180mm to 300mm. Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.
).
Reviews
There are no reviews yet.