Name: Chef's Knife
Brand: Shiro Kamo
SKU: G-4707W-WENGE
Price: 2495.00 SEK
Availability: InStock

2 495,00 SEK

VAT included for EU orders .

G-4707W-WENGE

Chef’s knife, gyuto, with a 218 mm blade. This particular knife has an octagonal wenge wood handle with a black buffalo horn bolster.

Blade length: 218 mm
Blade height: 53 mm
Weight: 180 grams
Blade thickness at heel: 4.1 mm
Blade thickness at mid-spine: 2 mm
Steel: Aogami Super with stainless steel cladding
HRC: 64–65
Handle: Octagonal wenge wood handle with a black buffalo horn bolster.

The immensely popular blacksmith Shiro Kamo has created a new series using Aogami Super carbon steel and octagonal walnut handles. The knives are reminiscent of the bestselling ‘Black Dragon’ series, but instead of Aogami #2, this series uses a slightly harder steel that offers better edge retention and greater resistance to corrosion. The core steel is clad with two layers of stainless steel for additional corrosion protection.

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NOTE: Aogami Super is a carbon steel and is not stainless. Please also keep in mind that the edge is extremely thin and delicate. The knife should therefore be treated as a precision instrument and should not be used to cut hard materials or subjected to other stresses that could damage the edge.

Manufacturer: Shiro Kamo
Model: Gyuto
Length: 220 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.