Name: Chef's knife
Brand: Shiro Kamo
SKU: G-SN240GY_renghas
Price: 1995.00 SEK
Availability: InStock

Chef's knife

1 995,00 SEK

VAT included for EU orders .

G-SN240GY_renghas

This gyuto, chef's knife, has a long and high blade and an octagonal rengas handle.

Model: Chef's knife (gyuto)
Blade length: 247 mm
Blade height: 55 mm
Weight: 182 grams
Core steel: Shirogami #2 (non-stainless)
Cladding: Soft iron with kurouchi nashiji finish

Shiro Kamo 'Kazan' is a hand-forged precision instrument from one of the biggest names in Takefu, Japan. Shiro Kamo forges thin and fine blades with well-balanced tapering and fine balance. The thin edge of shirogami#2 carbon steel takes a violently sharp edge, and the high carbon content makes the knife easy to hone and sharpen. Around the core steel, there is a layer of soft iron on each side. This cladding has a black-oxidized kurouchi and a light nashiji finish. Nashiji means pear skin in Japanese and is a way of providing the blade side with a slightly rough and raw surface. The handle is octagonal with bloodwood and a bolster in black pakka wood.

Shiro Kamo was actually one of the first smiths we got to know, and even today his knives are one of our most popular knife brands.

NOTE: Shirogami#2 is not stainless. The cladding around the core steel is made of iron and is also not stainless. Remember to always wipe the edge dry to prevent rust, and feel free to apply some oil to the blade. This enhances the luster and keeps rust away. Since the steel is reactive, a patina will appear relatively quickly. If you cut proteins, a blue and green patina will appear, while vegetables give more of a gray and brownish patina.

Manufacturer: Shiro Kamo
Model: Gyuto
Length: 250 mm
Steel: Shirogami #2
Carbon steel | Iron clad
HRC: 62-63HRC
Forging:
Handle material: Rengas

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.