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Kamo Suminagashi 210mm Gyuto (G-AD210GY-KE)

REF # 240030
16% off
Regular Price$359.00 Sale Price: $299.99
(You save $59.01)
UPC:
02400307
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Description

The Kamo Gyuto is a Japanese chef’s knife, designed to be one of the most versatile blades in your kitchen. A gyuto is similar to a Western chef’s knife, but is usually thinner and holds a sharper edge. Use this all-purpose knife to slice, dice, and chop vegetables, meat, and fish. The Kamo Gyuto is exceptionally lightweight, thin, and sharp, making it a great choice for your next chef’s knife.

Handcrafted and forged by Japanese blacksmith Shiro Kamo, each knife has an Aogami Blue Paper #2 carbon steel core, surrounded by 10 layers of Damascus-cladding. Extremely lightweight and razor-sharp, Kamo knives are a pleasure to use and perform flawlessly. These Kamo knives feature an octagonal Pakkawood and Keyaki handle. Keyaki, meaning wood from the Zelkova tree, is highly prized in Japan for its beautiful grain and versatility. Each knife by Shiro Kamo is finished with a traditional engraving, making these knives an authentic piece of Japanese culture. This knife belongs to the set of Suminagashi knives forged by Shiro Kamo and Hideo Kitaoka.

CARE & USE

This knife is made with a very hard carbon steel, which will hold a sharp edge for longer, but can rust or chip without proper care and use. 
To care for your knife:

  • Always handwash and thoroughly hand-dry your knife.
  • Wipe your knife down while you’re cooking, especially after cutting acidic foods.
  • Lightly coat your knife with mineral oil before storing.
  • Never store your knife wet, or allow it to soak in water.
  • Never place knife in a dishwasher.
  • Do not cut bones, frozen products, pits.
  • Do not twist, chop, hit, or pry with your knife. Always use in a locomotive slicing motion.
  • Do not use a marble or glass cutting board. Always use a soft cutting board, such as wood.
  • Do not use a metal honing steel. We recommend using a ceramic honing steel.

WARRANTY

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. Because these knives are handcrafted, they do not qualify for warranty services.

Features and Specifications

Steel:
Aogami Blue Paper #2 Carbon Steel with 10 layers of carbon cladding
HRC:
63
Edge Angle:
16 degrees
Construction:
Hand forged
Ferrule:
Pakkawood
Handle Material:
Keyaki
Origin:
Japan
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