Shiro Kamo | SKU: KAMO-ASKU-PT150EB

Shiro Kamo AS Kurouchi Petty 150mm Ebony

Name: Shiro Kamo AS Kurouchi Petty 150mm Ebony
Brand: Shiro Kamo
SKU: KAMO-ASKU-PT150EB
Price: 3418.0 TWD
Availability: InStock

$3,418.00

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications

Line	Shiro Kamo Blue Super Kurouchi (Seilan)
Profile	Petty / Utility, Paring
Bevel Type	Double Bevel
Weight	89 g 3.14 oz
Edge Length	148 mm .5.83 inch
Heel Height	35 mm .1.38 inch
Width @ Spine	2.7 mm 0.11 inch
Width @ Mid	2.6 mm 0.1 inch
Width @ 1cm from Tip	1.1 mm 0.04 inch
Steel	Blue Super / Aogami Super \| Carbon
Blade Construction	Sanmai - Soft Iron Clad
Hardness (HRC)	62 - 65
Surface Finish	Kurouchi
Handle	Octagonal Ebony
Region	Echizen
Best for	Pro chefs Enthusiasts

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World-wide shipping via DHL Express, 3 to 5 days.

The Shiro Kamo Blue Super(Aogami Super) might be a familiar item for our long term supporters. Back in 2018, we worked with Kamo-san to have a series of blade with the line name Seilan(青嵐, blue storm)and our own brand name Shinko stamped on them. As these being sold out, we haven't acquired more of it, but I think everyone who purchased one of these blade would be fairly impressed by its extreme thinness and outstanding cutting feel.

What we called Seilan is now stamped with Kamo-san's own brand name "Kamotou", but the great performance is something that hasn't changed by a single bit. The majority of the blade are still very thin from the edge to the spine, yet thanks to the forging process, the thickened neck near the handle has kept this blade rigid. When cutting with this knife it is very responsive, it will follow the exact trajectory that you want it to create as most food cannot stop or flex its thin edge, including dense ones like sweet potato.

I would say the price is fairly good for a knife that is masterfully crafted, but one downside that we cannot ignore is the cladding on these knives. This blue super line features a iron cladding, and from the experience we had with Seilan, this is a particular reactive cladding(more reactive than the Blue Super core). It would need a good care and maintenance to stay beautiful, but having this soft iron jacket means it will be quite easy when comes to sharpening, polishing and thinning.

Pros	Cons
Thin behind the edge Excellent performance Great OOTB	Prone to rust A little bit brittle

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Shiro Kamo

Shiro Kamo, the second generation blade smith of the Kamotou Hamono, is an expert of forging. He only keep feel designs but they are tuned to near perfect. Kamo san's knife is known for the broad profile and extreme thin bevel, paired with high hardness SG2 and Blue Super steel, his blades are some of the best cutters especially for hard and dense vegetables.

It is worth mentioning Kamo san do forge stainless and carbon steel alike, while the SG2 is much hard to deform under forging temperature, he seems to be able to command steel into his desired shape with little effort. His understanding and experience in forging and sharpening lead to incredibly well polished designs, which excels in handling, lightness and cutting smoothness.

Profile: Petty

Utility, Paring
The Petty knife, a smaller Japanese utility knife, serves as an ideal tool for precision tasks such as peeling, trimming, and slicing fruits and vegetables. With a blade length ranging from 120mm to 180mm (4.7 to 7 inches), it stands out for its ability to handle detailed work like deveining shrimp or cutting garnishes. Its slightly longer and slimmer profile compared to the Western paring knife enhances its functionality for intricate tasks, making it a valuable addition to any kitchen toolkit.
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Steel: Blue Super / Aogami Super
Aogami Super steel, also known as Blue Super Steel, is highly esteemed among Japanese carbon steels for its exceptional qualities. Produced by Hitachi Metals Ltd., this steel surpasses Blue Steel No.1 in its composition, featuring higher amounts of carbon, chromium, and tungsten, with the addition of molybdenum. Aogami Super is celebrated for its remarkable edge sharpness and superior edge retention capabilities. It can achieve high levels of hardness without becoming brittle, a characteristic that sets it apart and endears it to knife enthusiasts worldwide. The steel's enhanced carbon content enables it to maintain sharpness for extended periods, while the added chromium aids in rust resistance. A touch of vanadium increases its toughness, making it less prone to chipping. These attributes make Aogami Super one of the most revered high carbon steels globally, often described as a knife nerd's dream for its balance of hardness, durability, and maintenance ease.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Carbon
Hardness: 62- 65
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Construction: Sanmai - Soft Iron Clad

Sanmai iron cladding is a traditional Japanese knife construction technique where a hard steel core is sandwiched between two layers of softer iron or steel. This method combines the superior edge retention and sharpness of high-carbon steel with the durability and ease of maintenance provided by the softer outer layers. The sanmai structure offers a balanced knife that is both flexible and resistant to breaking, ideal for precision cutting tasks. The softer outer layers also facilitate easier sharpening and contribute to the aesthetic appeal of the knife through the development of a unique patina over time. While sanmai-clad knives require careful maintenance to prevent rust, their exceptional performance and distinctive appearance make them often a desirable feature of Japanese knives.
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Finish: Kurouchi

Kurouchi refers to the rustic, unpolished finish found on the blade of many traditional Japanese kitchen knives. This blacksmith's finish is characterized by its dark, textured appearance, which is the result of leaving the blade forge-scale on the steel during production. Kurouchi finish not only adds a unique aesthetic appeal but also provides certain practical benefits. It acts as a protective layer against rust and corrosion, and helps to reduce food sticking to the blade during cutting. Commonly seen on high-quality, hand-forged knives, the kurouchi finish emphasizes the artisanal nature of the knife and its heritage, making each piece distinctively unique.
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Handle Specs
Profile: Octagonal WA
Material:
- Ebony
This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.
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