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Home | Japanese Kitchen Knives | Shiro Kamo 135mm Petty Stainless Clad Aogami Super Oct Red Ebony

Shiro Kamo 135mm Petty Stainless Clad Aogami Super Oct Red Ebony

€153,86
€153,86
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Hand forged in Takefu, Japan by blacksmith Shiro Kamo with a stainless clad aogami super blade and an octagonal red ebony with pakka wood ferrule handle. Kamo-san has been involved with knife making from a young age and is a founding member of the Takefu Knife Village workshop which has grown to be an important knife-making center of Japan. 

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 are forged thin with a nice distal taper and ground with a thin edge for smooth cutting. Being tempered hard and ground thin care must be taken not to chip the blade hitting bones, twisting on the cutting board etc. 

This knife has a hard carbon steel core with iron cladding for added durability. The core of the 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.



About This Knife

Everyday Prep

Good for veggies and boneless protein

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Stainless Clad Carbon

Reactive core steel between two non-reactive layers.

Wide Kireba Bevel

Smooth, robust cutting feel.

Ambidextrous

Suitable for all users.

Petty

A small utility knife used for delicate work like peeling, trimming, and slicing small produce or herbs.

Listed Length: 135mm
Total Length: 279mm
Edge Length: 140mm
Heel Height: 34mm
Spine Thickness: 2.19mm
Weight:
Orientation: Ambidextrous

Blade Type: Stainless Clad Carbon Steel
Steel Type: Aogami Super (Blue Super Steel)
Steel Hardness (HRC):
Reactive: Some Attention
Handle Type: Japanese (wa)
Handle Material: Sandalwood

  • This is a stainless clad carbon steel knife made from thin, hard steel
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • The carbon steel edge will oxidize with use and may rust if left wet. The stainless clad outer layers resist corrosion but can still stain with prolonged moisture exposure.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-Fine finish - Japanese

We recommend sharpening by hand using whetstones starting around 1000 grit progressing to at least 4000 for this steel type and edge geometry. Finish with a monodiachrome strop for a smooth cut with a substantial bite. Finer finishes are possible, but the knife may slide on smooth foods and overall edge retention may suffer. During repair, use a super coarse stone to pass chips quickly to help keep flat bevels.

  • Avoid pull-through sharpeners and non-water-cooled mechanized systems.
  • Strops and ceramic honing rods are preferred for as-needed edge maintenance. If you have to use a honing rod to be able to use the knife comfortably, it's time to sharpen the knife.

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

Arato-kun #220 Extra Coarse Grit Whetstone

Arato-kun #220 Extra Coarse Grit Whetstone

€29,39
€29,39
Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

Bernal Cutlery Takarazukushi 1200 Grit Blue Marble Semi-Soft Ceramic Japanese Whetstone

€63,96
€63,96
Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

Bernal Cutlery Takarazukushi 4000 Grit Yellow Semi-Hard Resinoid Japanese Whetstone

€70,88
€70,88
Arashiyama #6000 Whetstone Stone NO Wooden Base

Arashiyama #6000 Whetstone Stone NO Wooden Base

€50,13
€50,13
Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

Arashiyama #6000 Whetstone With Nagura Stone and Wooden Base

€53,59
€53,59
Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

€34,57
€34,57



Aogami Super (Blue Super Steel)

Carbon (C): 1.4–1.5% | Tungsten (W): 2.0–2.5% | Molybdenum (Mo): 0.3–0.5% | Vanadium (V): 0.5%

Aogami Super is a Hitachi “Yasugi” paper carbon steel—an enhanced Aogami with added tungsten, molybdenum, and vanadium that boost hardness, wear resistance, and mild corrosion resistance. It reaches 64–67 HRC (usually tempered to ~63–65) and offers outstanding edge retention, rivaling some stainless PM steels. Though the least tough of the Aogami series, it’s still durable for proper kitchen use. Fully reactive, it needs care to prevent rust but sharpens to a crisp, fine edge with moderate effort.