(3)

Shiro Kamo White 2 Damascus Sujihiki 270mm

$229.00 USD

Earn [points_amount] when you buy this item. For more information please see the rewards panel below.

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

Shirogami 2 with Damascus Clad

Handle Material

Octagon Walnut w/Pakkawood Bolster

Bevel

Double Bevel

Maintenance Level

High

Edge Length

270mm

Overall Length

420mm

Spine Thickness

2.2mm/1.2mm

Blade Height

40mm

Weight

127g

HRC

62

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 White Steel #2, a traditional high-carbon steel, is cherished for its purity and fine grain structure, enabling razor-sharp edges, at the cost of being reactive. It is one of the easiest steels to sharpen, but cannot be left wet for even short periods otherwise rust spots can occur. If you’re fastidious in your knife maintenance, this knife steel can be extremely rewarding to use.

Care Information

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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.

Shop All Shiro Kamo

Customer Reviews

Based on 3 reviews
100%
(3)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
M
Mark Gingco
Great knife! Good buy.

Very sharp and easy to sharpen love it

K
Kenneth Pinney
Stunning

Beautiful blade that delivers a beautiful cut

K
Kyle Baglole
Beautiful knife, not for everyone

I love this knife. Its first cut was through a large brisket and it cut like butter. It is very reactive though. If you are unfamiliar with carbon knives then I wouldn’t recommend. With just one cut through meat, a patina almost instantly formed. Definitely the most reactive carbon I have, but with proper care you’ll be fine.