Shiro Kamo | SKU: SYOUSIN_SUM_G270

Shiro Kamo SG2/R2 Black Damascus Gyuto 270mm w/ Saya

Name: Shiro Kamo SG2/R2 Black Damascus Gyuto 270mm w/ Saya
Brand: Shiro Kamo
SKU: SYOUSIN_SUM_G270
Price: 12966.00 TWD
Availability: OutOfStock

$12,966.00

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St Peters, NSW —
2 Bishop St, Unit 2, St Peters NSW 2044
+61 2 8234 8818
Crows Nest, NSW —
107 West St, Shop 1, Crows Nest NSW 2065
+61 2 8234 8848
Pickup only
Prahran, VIC —
180 Commercial Road, Shop 1, Prahran VIC 3181
+61 3 8199 9948
Pickup only

Detailed Specifications

Line	Shiro Kamo Kurokumo SG2 Damascus
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	291 g 10.26 oz
Edge Length	275 mm .10.83 inch
Heel Height	59 mm .2.32 inch
Width @ Spine	2.2 mm 0.09 inch
Width @ Mid	1.6 mm 0.06 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	SG2 / R2 \| {{ lbl_powdered }} Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	62 - 64
Surface Finish	Etched
Handle	triple spacer ebony
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.

This Shiro Kamo SG2/R2 Black Damascus Gyuto 270mm is a double-bevel chef's knife best fit for users seeking a long, thin-bladed stainless cutter forged by an Echizen traditional craftsman. Forged from powdered SG2/R2 steel with a stainless damascus clad san-mai construction, this blade features an etched surface finish and measures 275mm in edge length with a 59mm heel height. The spine tapers from 2.2mm at the heel to 1.0mm at the tip, weighing 291g total.

SG2/R2 is a powdered stainless tool steel manufactured by Takefu Special Steel that achieves 62-64 HRC hardness through uniform carbide distribution, providing wear resistance and fine edge sharpness. Shiro Kamo hand-forges this powder stainless steel into extremely thin bevels, creating a broad profile geometry suited for processing hard and dense vegetables. As a certified traditional craftsman and former chairman of Takefu Knife Village, Kamo maintains a deliberately small lineup of perfected designs focused on expert forging techniques. This gyuto serves as a general-purpose kitchen tool for mincing, slicing, and chopping tasks, featuring the maker's signature thin geometry behind the edge paired with high-hardness stainless performance.

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.

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: Gyuto

Chefs Knife
A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
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Steel: SG2 / R2
SG2 (Super Gold 2, also documented as SPG2) is a powder-metallurgy blade steel made by Takefu Special Steel. Takefu describes a fine, uniform structure and lists hardness of HRC 62 or higher. The maker's heat treatment determines the hardness of a finished knife. Takefu does not publish its current chemical composition; the ranges below are reference figures.
Manufacturer:
- Takefu Special Steel, Japan
Nature: Stainless
Hardness: 62- 64
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Handle Specs
Profile: Octagonal WA
Material:
- Ebony
- Marble / Blonde Horn
- Black Buffalo Horn
Theis Wa handle design is renowned for its elegant, classic design, making it a sought-after feature in premium knives. This particular handle showcases a triple nickel copper spacer, adding a touch of sophistication. The handle itself is crafted from high-quality ebony, complemented by a horn ferrule that can be either black buffalo horn or a stunning blonde/marble buffalo horn. This meticulous combination of materials not only enhances the knife's aesthetic appeal but also ensures durability and a comfortable grip, making it a favorite among discerning chefs and knife enthusiasts.
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