Shiro Kamo

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Gyuto Japanese kitchen knife Shiro Kamo SG2 G-7506ROW 21cm
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Gyuto (coltello da chef) Coltello da cucina Shiro Kamo SG2 21cm G-7506ROW
Japanese chef knife handmade by master Shiro Kamo. Blade length is 210 mm. Rengas handle with Oak ferrule. Blade of chef knife Shiro Kamo is made of damascus SG2  steel. The SG2 powdered steel is high carbon content and a high alloy stainless steel. This japanese chef knife is not allowed to wash by dishwasher. Knife by mr. Shiro Kamo has very hard, but thin blade. It is not allowed to cut by japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. The smith Shiro Kamo crafts his blades in the Takefu Knife Village. Shiro Kamo, born in 1958, was honored for his skill with the famous Japanese title "Dento-Kogei-shi" at age 45 (Master of Traditional Craft). Currently, he is President of the Takefu Knife Village Association.
317,93 €

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Nakiri Japanese kitchen knife Shiro Kamo SG2 G-7504WEM 16.5cm
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Nakiri Coltello da cucina Shiro Kamo SG2 16.5cm G-7504WEM
Japanese nakiri knife handmade by master Shiro Kamo. Blade length is 165 mm. Blade has a SG2 steel core with a damascus clad. The SG2 powdered steel is high carbon content and a high alloy stainless steel. This japanese knife is not allowed to wash by dishwasher. Knife by mr. Shiro Kamo has very hard, but thin blade. It is not allowed to cut by japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. The smith Shiro Kamo crafts his blades in the Takefu Knife Village. Shiro Kamo, born in 1958, was honored for his skill with the famous Japanese title "Dento-Kogei-shi" at age 45 (Master of Traditional Craft). Currently, he is President of the Takefu Knife Village Association.
217,74 €

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Coltello da cucina giapponese Shiro Kamo Kama-Usuba G-0104 16.5cm
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Coltello da cucina Shiro Kamo Kama-Usuba 16.5cm G-0104
Kama-Usuba knife is handmade by Shiro Kamo. Blade lenght is 165 mm. Traditional Japanese octagonal handles in rosewood. Blade is made of Shirogami steel, 11 layers. This japanese knife is not allowed to wash by dishwasher. Knife by mr. Shiro Kamo has very hard, but thin blade. It is not allowed to cut by japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. The smith Shiro Kamo crafts his blades in the Takefu Knife Village. Shiro Kamo, born in 1958, was honored for his skill with the famous Japanese title "Dento-Kogei-shi" at age 45 (Master of Traditional Craft). Currently, he is President of the Takefu Knife Village Association.
160,48 €

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Shiro Kamo è uno dei fabbri giapponesi più rinomati al giorno d'oggi. È specializzato in coltelli da cucina tradizionali di alta qualità. Ha ricevuto il prestigioso titolo di "Dento-kogeshi" (Maestro di Artigianato Tradizionale) a un'età molto giovane (47 anni), rispetto ad altri fabbri giapponesi. Tutte le operazioni di fabbricazione dei coltelli – forgiatura, molatura e assemblaggio – sono eseguite dal maestro stesso.

Shiro Kamo realizza i suoi coltelli nel Takefu Knife Village. Takefu è un leggendario centro giapponese di coltelleria, dove gli artigiani forgiano a mano coltelli tradizionali da oltre 700 anni. Shiro Kamo ha svolto un ruolo chiave nella fondazione e nello sviluppo di questo centro e attualmente è presidente del Takefu Knife Village.

Shiro Kamo lavora con una varietà di materiali, tra cui acciai al carbonio (come Aogami Super, Aogami #2 e Shirogami #2) e moderni acciai da polvere (SG2 e VG-10). Il maestro Shiro Kamo non solo continua il suo lavoro, ma si occupa anche di formare attivamente le giovani generazioni di fabbri, trasmettendo le sue conoscenze. In particolare, il suo apprendista è il rinomato fabbro Shigeki Tanaka, i cui coltelli potete acquistare anche nel nostro negozio.