Sakimaru gyuto, a chef’s knife with a rounded tip, with a blade measuring 265 mm and an octagonal handle in renghas wood. The actual cutting edge measures 245 mm.
This model is a direct collaboration between Shiro Kamo and Cleancut and is exclusive to Cleancut. The model is really striking with its tall blade and rounded tip. It works well both as a slicer and as a regular chef’s knife, and we’re more than a little excited about this new release that we’ve been waiting for a long time.

Model: Chef’s knife (gyuto)
Blade length, tip to heel: 265 mm
Edge length: 245 mm
Blade height: 60 mm
Weight: 227 grams
Core steel: Shirogami #2 (not stainless)
Cladding: Soft iron with kurouchi nashiji finish

Shiro Kamo “Kazan” is a hand-forged precision instrument from one of the biggest names in Takefu, Japan. Shiro Kamo forges thin, fine blades with well-judged tapering and good balance. The thin edge in the Shirogami #2 carbon steel takes an extremely sharp edge, and the high carbon content also makes the knife easy to hone and sharpen. Around the core steel there is a layer of soft iron on each side. This cladding has been given a blackened kurouchi and a light nashiji finish. Nashiji means “pear skin” in Japanese and is a way of giving the blade surface a slightly rough, raw texture. The handle is octagonal and made from renghas wood.

Shiro Kamo was actually one of the first smiths we got to know, and to this day his knives remain among our most popular brands.

Note: Shirogami #2 is not stainless. The cladding around the core steel is made of iron and is also not stainless. Always remember to wipe the edge dry to avoid rust, and it’s a good idea to apply a little oil to the blade. This increases the luster and keeps rust at bay. Because the steel is reactive, a patina will form relatively quickly. If you cut proteins, a blue-green patina will develop, while vegetables tend to give a gray- to brown-colored patina.