Name: Utility Knife
Brand: Shiro Kamo
SKU: G-4703W_Walnut
Price: 131.95 EUR
Availability: InStock

€131,95 EUR

VAT included for EU orders.

G-4703W_Walnut

Utility knife with a 14 cm blade.

Steel: Aogami Super with stainless steel cladding.
Weight: 79 grams
Blade height: 33 mm
Thickness at heel: 4 mm
Spine thickness at midpoint: 1.5 mm
Blade length: 137 mm

The immensely popular bladesmith Shiro Kamo has created a new series in Aogami Super carbon steel with octagonal walnut handles. The knife is reminiscent of the bestselling 'Black Dragon', but instead of Aogami #2, this series uses a slightly harder steel with better edge retention and greater corrosion resistance. The core steel is surrounded by 2 layers of stainless steel for additional corrosion protection.

HRC: 64-65

NOTE: Aogami Super is a carbon steel and is not stainless. The edge is also very thin and delicate. Treat the knife as a precision instrument: do not use it to cut hard particles or otherwise stress the edge.

Manufacturer: Shiro Kamo
Model: Petty
Length: 140 mm
Steel: Aogami super
Kolstål | Rostfri kappa
HRC: 64-65HRC
Forging:
Handle material: Walnut | Pakkawood

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.