Name: Chef's Knife
Brand: Shiro Kamo
SKU: G-509-EB
Price: 245.95 EUR
Availability: OutOfStock

€245,95 EUR

VAT included for EU orders.

G-509-EB

Chef's knife with a 24.5 cm blade in Aogami #2 carbon steel. The handle is octagonal and made of ebony with a light buffalo-horn bolster.

Weight: 202 g
Thickness at heel: 3.5 mm
Thickness at the middle of the spine: 1.8 mm
Blade height at heel: 55 mm
Cutting edge length: 246 mm

Note: Dimensions and weight may vary slightly because the knife is hand-forged.

The knife sits comfortably in the hand and its weight is well suited to its intended use.

The blade has an Aogami #2 carbon-steel core (also called Blue #2), hardened to 63–64 HRC. The core steel has been laminated with ten layers of steel, creating a wonderfully beautiful Damascus pattern. The blade takes a needle-sharp edge that is easy to maintain and offers superb cutting performance.

Over time, the Aogami carbon steel will develop a beautiful patina. Wipe the blade dry after every use to prevent rust. Even if it is always wiped dry, its appearance will be affected by the ingredients being cut. A sharp knife with plenty of personality.

Note: Aogami #2 is a carbon steel and is not stainless. The iron blade faces must also be kept dry to prevent rust over time.

Manufacturer: Shiro Kamo
Model: Gyuto
Length: 245 mm
Steel: Aogami #2
Kolstål | Järnkappa
HRC: 63-64HRC
Forging:
Handle material:

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.

Delivery time within Sweden is normally 2-5 working days, 5-14 days within the EU and 7-21 days internationally. We offer free shipping on orders over 1 000 SEK within Sweden. We offer a 90-day return policy. For a return to be approved, the knife must be unused and in its original condition.

Email us here if you wish to initiate a return.