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
The classic slicer. Long and thin, this is the best shape for the preparation of any flesh (meat or fish – cooked or raw) without bones. The slim profile presents a smaller are of contact with the flesh and thus reduces the strength of the vacuum between the blade and the food resulting in a smoother and easier cut. Function – Slicing and carving of meat and fish without bones. Normal length – 240mm to 300mm (a few smaller 180mm and longer 330mm are available) Tip: Whilst the 240mm or the 270mm lengths are the most popular select the longest length you are comfortable with. The longer the blade, the lesser the pressure required to cut the food and thus increase the ability to cut thinner slices. As this is one knife that is often taken to the table for carving in front of the diners, apart from the functionality, aesthetics should be an important consideration.
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