Name: Utility knife
Brand: Shiro Kamo
SKU: G-SN135PT_renghas
Price: 1195.00 SEK
Availability: InStock

Utility knife

1 195,00 SEK

VAT included for EU orders .

G-SN135PT_renghas

This knife has an octagonal handle made from rengas wood.

Model: Utility knife
Blade length: 13.8 cm
Blade height: 34 mm
Weight: 80 g
Core steel: Shirogami #2 (carbon steel)
Cladding: Soft iron with a 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, refined blades with well-balanced tapering and excellent balance. The thin Shirogami #2 carbon steel edge can be sharpened to an extremely keen edge, while the high carbon content makes the knife easy to both hone and sharpen. The core steel is clad with a layer of soft iron on each side. This cladding features a black kurouchi finish combined with a subtle nashiji texture. Nashiji means “pear skin” in Japanese and refers to a slightly rough, rustic texture applied to the surface of the blade. The handle is D-shaped in the traditional Japanese style.

Shiro Kamo was actually one of the first blacksmiths we got to know, and to this day his knives remain among our most popular knife brands.

NOTE: Shirogami #2 is not stainless steel. The cladding around the core steel is made from iron and is not stainless either. Always make sure to wipe the blade dry to prevent rust, and preferably apply a little oil to the blade. This enhances its appearance and helps protect it from corrosion. Because the steel is reactive, a patina will develop relatively quickly. Cutting proteins tends to produce blue and green tones in the patina, while vegetables generally create more grey and brown tones.

Manufacturer: Shiro Kamo
Model: Petty
Length: 140 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.