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Shiro Kamo  |  SKU: KAMO_KU_GY240KTIP

Shiro Kamo Seilan AS Kurouchi K-tip Gyuto 240mm

$5,695.00
Tax included Shipping calculated at checkout.
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.

Availability

  • St Peters —
    2 Bishop St Unit 2 St Peters NSW 2044
    +61 2 8234 8818
  • Crows Nest —
    107 West St, Crows Nest NSW 2065
    Pickup only
Detailed Specifications
Line Shiro Kamo Blue Super Kurouchi (Seilan)
Profile K-tip Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 178 g        6.28 oz
Edge Length 239 mm   .9.41 inch
Heel Height 47 mm     .1.85 inch
Width @ Spine 3.1 mm     0.12 inch
Width @ Mid 2.0 mm     0.08 inch
Width @ 1cm from Tip 1.0 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 Teak Handle
Region Echizen
Best for
  • Pro chefs
  • Enthusiasts
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    The Shiro Kamo Seilan AS Kurouchi K-tip Gyuto 240mm is a double-bevel chef's knife featuring Aogami Super carbon steel and a kiritsuke-style tip, best fit for users requiring precise push-cutting and detailed tip work. Forged in Echizen by certified traditional craftsman Shiro Kamo, this 239mm edge length blade features a flatter profile optimised for clean slicing strokes and deliberate precision tasks like scoring or picking. The K-tip geometry pairs the general-purpose utility of a gyuto with an angled point that excels at detail-oriented preparation.

    This san-mai construction blade has a soft iron clad with a kurouchi finish and measures 3.1mm at the heel, tapering to 1.0mm at the tip. Weighing 178g with a 47mm heel height, the knife features Aogami Super steel hardened to 62-65 HRC. As a reactive carbon steel, the blade requires immediate drying after use to prevent oxidation. The steel composition includes higher carbon and tungsten content with added vanadium for toughness, supporting edge retention and sharpness. Shiro Kamo maintains a deliberately small lineup of perfected designs, focusing on expert forging techniques passed down through his role as former chairman of the Takefu Knife Village.

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.
    7. 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: K-tip Gyuto

      Chefs Knife

      The K-tip Gyuto — known in Japanese as kiritsuke gyuto (切付牛刀) — is a double-bevelled chef's knife that pairs the all-purpose body of a standard gyuto with a kiritsuke-style tip: an angled, clipped "k-tip" point in place of the gyuto's curved belly. Combined with a flatter edge profile, this gives two advantages. The sharply defined tip excels at precise work — scoring, detailing and picking — while the flatter edge is optimised for clean push-cutting and long slicing strokes. It remains a versatile general-purpose knife, but rewards a chef who works with deliberate, tip-led precision.

      A note on naming: the K-tip (or "Kiritsuke") Gyuto is a double-bevelled knife and should not be confused with the traditional Kiritsuke (切付け) — a single-bevelled knife that is a genuinely different tool. Many retailers list the two interchangeably; at Knives and Stones we keep them distinct so you know exactly what you're buying.

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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 and tungsten, with the addition of vanadium. 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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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Teak

      One-piece octagonal teak handle

      << Slide for more

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    Unit 2, 2 Bishop St
    St Peters, NSW 2044
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    Unit 3, 32 Lonsdale St
    Braddon, ACT 2612
    (02) 8234 8808
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