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This handcrafted Kurosome Damascus Santoku by Master Shiro Kamo is hand-forged with R2/SG2 core steel, with a unique black-etched Damascus cladding. The amazing edge geometry, and superb thinness behind-the-edge supported by excellently heat-treated SG2 steel, ensures a smooth and wonderful cutting performance. The grinding and finish are superior, with everything including the choil beautifully polished. Choice of wenge handle or premium ebony triple-ginmaki handle.
Spec:
Origin (Made in): Echizen, Fukui Prefecture, Japan
Craftsman: Mr. Shiro Kamo
Brand: Kamotou Hamono
Knife Type: Santoku
Blade
Construction: San Mai
Grind: Double-edged Blade (50/50 Grind)
Hagane (Core Steel): R2/SG2
Jigane (Cladding): Stainless Steel
Hardness: 62-63 HRC
Hand-forged, hand-grinded, hand-sharpened
Blade Finishes:
Damascus
Kurosome (Black Etched)
Blade Length: 180mm (7.1")
Blade Height (at heel): 46mm
Spine Thickness
Above heel: 2.4mm
Middle: 1.7mm
Handle
Premium Custom Handle
Shape: Hachikaku (Octagonal)
Material: Wenge / Ebony
Kuchiwa / Tsukajiri: Black Buffalo Horn
Ginmaki: Nickel Copper (x3)
Length: 128mm
Overall Length: 320mm
Weight:
Wenge: 123g (4.34oz)
Ebony: 158g (5.57oz)
Hand chiselled mark: In Japanese Kanji "Kamotou" (加茂藤)
About Kamotou Hamono 加茂藤刃物
Master Shiro Kamo is the third generation blacksmith of Kamotou Hamono, a small artisan knife workshop based in Takefu City, Fukui Prefecture, Japan. He started helping his father in the workshop when he was a small kid and started making knives at the age of 25. He was certified as a traditional craftsman at the age of 45. And for decades, Mr. Kamo perfected forging techniques that make knives easier to sharpen while maintaining superior edge retention capabilities. Now in his 60s, he works on preserving and passing down the traditional crafting methods to his disciples (the youngest being 19 years old) at Kamotou Hamono.
Care:
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Cutting Surface:
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
Sharpening:
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.
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