The Shiro Kamo Keyaki Gyuto 210mm  is a Japanese all-purpose chef’s knife. Similar to a Western chef’s knife, a gyuto has a thinner blade which holds a sharper edge. Suitable for all types of veggies, meats, and fish, a gyuto is best utilized with a downward slice, versus any chopping or aggressive cuts. Lightweight and extremely sharp, it is versatile, comfortable, and a pleasure to use.

Handcrafted and forged by Japanese blacksmith, Shiro Kamo, this knife has a Aogami #2 steel core with a superior hardness rating (63-64 HRC) that is easy to resharpen. The cutting core steel is sandwiched between layers of iron (total of 3 layers) and finished with a black Kurouchi finish.  Kurouchi is a traditional steel finish often used by blacksmiths which translates into "Black Forge". The finish is an unpolished layer of the steel during the heat treatment that gives the knife a very characterful, rustic aesthetic. 

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. 

Caring for your handmade knife:

• Always hand wash 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, or 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

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.