Name: Slicer
Brand: Shiro Kamo
SKU: GG-72-slicer
Price: 1895.00 SEK
Availability: InStock

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Slicer

GG-72-slicer

1 895,00 SEK

VAT included for EU orders .

Shiro Kamo | Sujihiki | Aogami #2

A slightly unusual slicer with a 212 mm long blade. The knife is shorter than a traditional sujihiki and features a rounded tip with a sharpened edge extending all the way to the tip.

The blade has a core of Shirogami #2 carbon steel, clad in a beautiful layer of Damascus steel. The D-shaped handle is made from red sandalwood with a black pakkawood bolster.

Weight: 137 g

Blade thickness at heel: 3.7 mm

Spine thickness at midpoint: 1.9 mm

Blade height at heel: 37.8 mm

Cutting edge length: 212 mm, measured from tip to heel.

The knife feels comfortable in the hand, with a weight that is well suited to its intended use.

The blade features a core of Shirogami #2 carbon steel (also known as White #2), hardened to 62–63 HRC. The core is laminated with 17 layers of steel, creating a beautiful Damascus pattern. The blade takes a razor-sharp edge that is easy to maintain and offers exceptional cutting performance.

Shirogami #2 carbon steel will develop a beautiful patina over time. The blade should be wiped dry after each use to prevent rust. Even with careful drying, its appearance will gradually change depending on the ingredients it comes into contact with. A sharp knife with plenty of character.

Please note: Shirogami #2 is a carbon steel and is not stainless. The iron cladding on the sides of the blade must also be kept dry to prevent rust from developing over time.

Manufacturer: Shiro Kamo
Model: Sujihiki
Length: 210 mm
Steel: Aogami #2
Carbon steel | Iron clad
HRC: 62-63HRC
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.