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Shiro Kamo Blue 2 Kurouchi Sujihiki 270mm

$196.00 USD

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Knife Specifications

We strive to provide accurate measurements and photographs of our products. However, due to the handmade nature of many items slight variations may occur.

Style

Sujihiki

Blade Material

Blue 2 Core, Carbon Clad, Kurouchi Finish

Handle Material

Octagon Walnut w/Pakkawood Bolster

Bevel

Double Bevel

Maintenance Level

High

Edge Length

270mm

Overall Length

415mm

Spine Thickness

2.7mm/1.5mm

Blade Height

39mm

Weight

142g

HRC

~63

An In depth look

Blade Type

The Sujihiki knife, a traditional Japanese slicer, is designed for carving and fileting. With its long, narrow blade, typically ranging from 240mm to 330mm, it excels in creating clean, smooth cuts through meat and fish. Its length ensures long, uninterrupted strokes, making it perfect for precise slicing tasks.

Steel Type

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Care Information

Introducing

Shiro Kamo

Though not widely known internationally, Shiro Kamo holds a highly respected position among Japan’s knife-making elite. Awarded the prestigious title of Dento-Kogeshi (Master of Traditional Crafts) at just 45—a rare honour shared by only a handful of artisans in the Echizen area, including masters like Takeshi Saji and Katsushige Anryu—Kamo-san’s skill and dedication to traditional craftsmanship are exceptional.

Currently serving as the president of the renowned Takefu Knife Village Cooperative, Kamo-san produces knives admired for their consistently precise grinds, refined blade finishes, and meticulous attention to detail. His expertise with steels, particularly his celebrated heat treatment of R2 stainless steel, ensures blades with phenomenal cutting performance and outstanding edge retention.

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Customer Reviews

Based on 1 review
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S
Shivam Dashetwar
Never had a problem called - too sharp hahahaha

It’s so sharp and so beautiful and so amazing and just so helpful. Everything is softened butter for this one. I have to go through. I have to go through 22-25 boxes of dry age ribeye. Each fillet being about 5 kgs. And portion them in 300 gram portions. I’m done in about an hour and a half because of this knife. Used to take me almost 2 and half hours. No joke. I even cut myself. It went through a pork tenderloin so fast and in my finger. Thank you so much.