Discover the masterful knives of Shiro Kamo
In one of Japan's hotspots for knife production, Takefu, works a man who is as skilled with a hammer as he is humble - Shiro Kamo, the master himself!
He has visited our store several times and he has even held sharpening demonstrations for our customers. His knives are forged entirely by hand in both carbon steel and stainless steel, with edges that glide silently through ingredients. For Shiro Kamo, the knife is not just a tool; it is an extension of his soul and an expression of a family tradition that spans generations. His knives are known for their sharpness, balance, and beautiful aesthetics. It's no wonder they are among our most popular products!
As a young man in the 1970s, Kamo was one of the initiators of the knife collective Takefu Knife Village. Today, it is one of Japan's most important places for knife forging, where about twenty blacksmiths work side by side, sharing costs and exchanging ideas. Some of these smiths are Kato, Kitaoka, and Kurosaki, whom most knife enthusiasts have encountered at some point. Shiro Kamo is very humble and takes his work very seriously. Thanks to his dedication to his craft, he has built a name that commands great respect in the world of knives. For us, it is a great honor to be able to offer the market's widest range of Shiro Kamo's knives!
With our extensive range, it can be difficult to understand the difference between Kamo's six knife series. This detailed guide summarizes the series and describes the differences in performance. Therefore, it is not an evaluation of his knives but rather a comparative guide to help you find the series that best suits your needs.
AKUMA
(HIGH CARBON)
Steel: Aogami Super with Stainless cladding. (63-64 HRC)
Handle: Octagonal In walnut with red pakkawood ferrule.
"Akuma," which means "devil" in Japanese, is a fitting name for these knives with their characteristic deep red bolsters. The knife blades are made of Aogami Super, which is a hard and rust-resistant carbon steel, clad in a layer of stainless steel with a blackened finish. It can be said that Aogami Super is the carbon steel that rusts the least and maintains sharpness the longest, although it is also tougher to sharpen than other carbon steels. We believe that the combination of the bold appearance and reliable performance makes Akuma an excellent choice for many users.
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ARASHI
(STAINLESS)
Steel: SG-2 powdered steel with a dark nickel damascus cladding. (HRC 62-63)
Handle: Octagonal handle made of red sandalwood with a ferrule in black pakka wood.
This knife series is truly something extra, and then some. The Arashi series is the most lavish of all Shiro Kamo's series, featuring the hard powdered steel SG2 surrounded by many layers of luxurious dark nickel damascus. The knives in the Arashi series stand out for being extremely thin behind the edge, which provides exceptional performance. However, this means that these knives might not be the best choice for beginners, or home cooks who are just starting to explore the art of the kitchen, as the thin edges can be relatively brittle and the wear-resistant steel can be tricky to sharpen.
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BLACK DRAGON
(CARBON STEEL)
Steel: Aogami #2 with an iron cladding, black kurouchi finish. (62-63 HRC)
Handle: D-shaped handle made of red sandalwood with a ferrule in black pakka wood.
What can be considered the world's best knife in terms of performance, price, and appearance? For us at Cleancut, the answer has been clear for over 10 years: the Black Dragon series. These knives have been faithful servants and a cornerstone in our collection for a long time. The precision demonstrated by Kamo-san and his team is nothing short of brilliant. Year after year, crafting hand-forged knives by hand and delivering these fantastic instruments with such precision is simply outstanding. The Black Dragon series is a testament to Shiro Kamo's skill and dedication to his craft.
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KAZAN
(CARBON STEEL)
Steel: Shirogami #2 with a soft iron cladding, kurouchi nashiji finish. (62-63 HRC)
Handle: Octagonal made of bloodwood with a ferrule in black pakka wood.
"With a wide range of sharpening stones at home, it's evident that you value sharpness and precision. For those seeking a tool that is easy to maintain and delivers extreme sharpness, the Kazan with Shirogami #2 steel is the perfect choice. Shirogami #2 steel is not only known for its ability to take an incredibly sharp edge, but it's also easy to sharpen and hone. This makes the Kazan a popular choice among both professional chefs and knife enthusiasts alike. With the Kazan, you can expect simplicity in the sharpening process and quickly regain the sharp edge you strive for."
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RYUGA
(STAINLESS)
Steel: VG-10 with damascus-patterned cladding, (61-62 HRC)
Handle: Octagonal handle made of bloodwood or renghas with a ferrule in black pakka wood.
VG-10 is a popular steel choice for Japanese knives in the higher-end class. It holds its sharpness well, is reasonably easy to sharpen, and is highly resistant to rust. The Ryuga series is an excellent example of this. With its reliable VG-10 steel, the knives are both versatile and durable. They are suitable for both the professional and the ambitious home cook. With a Ryuga knife in hand, you can be confident that you have a tool that delivers on all fronts: sharpness, durability, and user-friendliness. It's a safe bet for all your kitchen needs.
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Tora
(CARBON STEEL)
Steel: Aogami #2 with a cladding in carbon steel Damascus. (62-63 HRC)
Handle: Octagonal made of walnut with a ferrule in light wood.
"At first glance, the Tora series exudes an elegant and graceful aura. But beneath its polished surface lies a surprise - it's made of carbon steel with semi-polished iron cladding, which means it will develop a beautiful patina over time. This contrast creates a unique harmony between the sophisticated and the rustic. The Tora series is not only a decorative piece but also a reliable tool for most tasks in the kitchen. Furthermore, it ages with grace and character."
"A blade that patinates in beautiful colors."
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