Shiro Kamo Aogami Super Gyuto Knife
Shiro Kamo Aogami Super Gyuto Knife
Shiro Kamo Aogami Super Gyuto Knife
Shiro Kamo Aogami Super Gyuto Knife
Shiro Kamo Aogami Super Gyuto Knife
Shiro Kamo Aogami Super Gyuto Knife
Shiro Kamo Aogami Super Gyuto Knife
Shiro Kamo Aogami Super Gyuto Knife
Shiro Kamo Aogami Super Gyuto Knife
Shiro Kamo Aogami Super Gyuto Knife

Shiro Kamo AS | 210mm Gyuto Knife

$290 Sale Save

Crafted in Echizen Japan by master blacksmith Shiro Kamo, the AS Kurouchi series represent outstanding value for such a high performance hand forged knife. 

These knives are stainless clad carbon but the kurouchi finish on the stainless cladding does have a reactive element and will change in use, much like core 10.

  • Master Shiro Kamo
  • Echizen-Japan
  • AS Kurouchi Series
  • 210mm Gyuto Knife
  • Aogami (Blue) Super Carbon Steel
  • Soft Stainless Cladding*
  • * The kurouchi (black) finish on top of the stainless cladding is reactive. There is an iron particle within and rust can form on the black finish. It is not on the steel underneath in our experience but will change the look.
  • Walnut Handle / Rosewood Ferrule
  • Hand-Crafted in Japan
  • 216mm Blade Edge Length / 372mm Overall Length / 2.5mm Blade Thickness / 54mm Blade Height / 159g



* As our Japanese chef knives are hand-made (some with natural materials like timber), small variation to size and colour may occur.

* The carbon steel edge on this knife does require some care to prevent rust. It will change colour (patina) in use.

  
Japanese Kitchen Knives & Whetstones Australia 

Japanese Knife | Gyuto (Chef Knife)

The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.
With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.
If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choose.


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