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Home | Japanese Kitchen Knives | Kamo Shiro 180mm Nakiri Aogami Super Kurouchi Teak Horn

Kamo Shiro 180mm Nakiri Aogami Super Kurouchi Teak Horn

€131,79
€131,79
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Hand forged in Takefu, Japan by blacksmith Shiro Kamo with an iron clad aogami super core and horn ferruled teak handle.

Aogami super is famous for its edge duration, the addition of tungsten and vanadium to its alloy make for a toothy cutting feel as the edge begins to dull, aogami super holds its peak sharpness well but really gets its duration from its ability to cut well as it dulls. 

These represent an affordable style of knife making that Takefu is known for, this is going to do best sharpened at 3-4K rather than a finer finish that a more thorough treatment of aogami super will work well at. 

This knife has a hard carbon steel core with iron cladding for added durability. The entire blade will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash & dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive.

Brand: Kamo Shiro

Producing Area: Takefu, Japan

Profile: Nakiri

Size: 180mm

Steel Type: Carbon Steel

Steel: Aogami Super

Handle: Teak Horn

Total Length: 324mm

Edge Length: 171mm

Handle to Tip Length: 196mm

Blade Height: 53mm

Thickness: 2.8mm

Handle Length: 128mm

Weight: 162g

Hand Orientation: Ambidextrous

Sharpener:

Saya:

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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