Shiro Kamo | SKU: KAMO-ASKU-SA165

Shiro Kamo AS Kurouchi Santoku 165mm

$186.99 $219.95

IMPORTANT: Carbon steel knives can rust or patina quickly if not cared for properly. They require regular cleaning, drying, and oiling. If you are unfamiliar with carbon steel maintenance, we recommend choosing a stainless steel option instead.

St Peters (Online/Showroom) —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest (Storefront) —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Shiro Kamo Blue Super Kurouchi (Seilan)
Profile	Santoku / Santoku
Bevel Type	Double Bevel
Weight	132 g \| 4.7 oz
Edge Length	168 mm \| 6 39/64″
Heel Height	45 mm \| 1 49/64″
Width @ Heel	3.0 mm \| 1/8″
Width @ Mid	1.6 mm \| 1/16″
Width @ 1cm from Tip	1.0 mm \| 3/64″
Steel	Blue Super / Aogami Super \| Carbon
Blade Construction	Sanmai - Soft Iron Clad
Hardness (HRC)	62 - 65
Surface Finish	Kurouchi
Handle	Octagonal Teak Black Ferrule
Region	Echizen
Best for	Pro chefs Enthusiasts

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Shiro Kamo Blue Super(Aogami Super) might be a familiar item for our long term supporters. Back in 2018, we worked with Kamo-san to have a series of blade with the line name Seilan(青嵐, blue storm)and our own brand name Shinko stamped on them. As these being sold out, we haven't acquired more of it, but I think everyone who purchased one of these blade would be fairly impressed by its extreme thinness and outstanding cutting feel.

What we called Seilan is now stamped with Kamo-san's own brand name "Kamotou", but the great performance is something that hasn't changed by a single bit. The majority of the blade are still very thin from the edge to the spine, yet thanks to the forging process, the thickened neck near the handle has kept this blade rigid. When cutting with this knife it is very responsive, it will follow the exact trajectory that you want it to create as most food cannot stop or flex its thin edge, including dense ones like sweet potato.

I would say the price is fairly good for a knife that is masterfully crafted, but one downside that we cannot ignore is the cladding on these knives. This blue super line features a iron cladding, and from the experience we had with Seilan, this is a particular reactive cladding(more reactive than the Blue Super core). It would need a good care and maintenance to stay beautiful, but having this soft iron jacket means it will be quite easy when comes to sharpening, polishing and thinning.

Pros	Cons
Thin behind the edge Excellent performance Great OOTB	Prone to rust A little bit brittle

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.
Oil the (carbon) knife if storing for an extended period of time to prevent rust.

Shiro Kamo

Shiro Kamo — Echizen's Forging Purist

Shiro Kamo, the second generation blade smith of the Kamotou Hamono, is an expert of forging. He only keep feel designs but they are tuned to near perfect. Kamo san's knife is known for the broad profile and extreme thin bevel, paired with high hardness SG2 and Blue Super steel, his blades are some of the best cutters especially for hard and dense vegetables.

It is worth mentioning Kamo san do forge stainless and carbon steel alike, while the SG2 is much hard to deform under forging temperature, he seems to be able to command steel into his desired shape with little effort. His understanding and experience in forging and sharpening lead to incredibly well polished designs, which excels in handling, lightness and cutting smoothness.

Shiro Kamo, the second generation blade smith of the Kamotou Hamono, is an expert of forging extremely high performance blades. Being a member of the TAKEFU Knife Village, his skill level is top notch in the entire Fukui prefecture.

The most know work done by master Shiro Kamo would be his SG2 Suminagashi series. As one of the few blacksmith in this industry that does hand forging of powder stainless steel, his knife is the thinnest I've ever seen. As stainless steel tend to be much harder to shape at forging temperature, it just says how impressive of a skill that Kamo san possess being about to keep his knife so thin but straight at the same time.

The matching sharpening is also very aggressive, his SG2 has a small convexity but due to the low overall thickness and broad knife profile,the edges are still very thin. The Kurouchi Blue super has a concave grind which goes through tough food with little effort with its extreme thinness. However, these thin blade are still pretty rigid, thanks to the forged taper that thickens the tang. The combination of these features just shows how much understanding that Kamo san has to blade, and he do have the skill to achieve these details with his hammer like it takes no effort.

We found that Shiro Kamo has only few designs that he forge, and that is somewhat remarkable to me. When we are constantly seeking the shiny new things that just come out, we can always count on Kamo san when we need a knife with solid performance. His dedication and focus have lead to a near perfection of what he do, and anyone who picked up his knife and tried will feel the result of years of tuning over one design. If you want a authentically forged knife from Japan, I will definitely check out master Kamo's knives.

“Former chairman of Takefu Knife Village — an Echizen forging master who keeps only a few perfect designs.”

Est. 1955 | 昭和30年

Known for Expert forging, broad profile geometry, few but perfected designs

Santoku

The Santoku(三徳) knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is more controllable in chopping and slicing, and the profile is less aggressive, for those reasons, it has bacame a preferred choice for home cooks.

Compare with

Blue Super / Aogami Super

—

2.25% 1.7% 1.1% 0.6% 0

1.45%

0.4%

2.25%

0.25%

0.15%

0.025%

0.004%

C — Carbon Cr — Chromium V — Vanadium W — Tungsten Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 62–65 HRC

555759616365+

Steel

Blue Super / Aogami Super

Manufacturer
- Hitachi Special Steel, Japan
Nature Carbon
Hardness62–65 HRC

Aogami Super steel, also known as Blue Super Steel, is highly esteemed among Japanese carbon steels for its exceptional qualities. Produced by Hitachi Metals Ltd., this steel surpasses Blue Steel No.1 in its composition, featuring higher amounts of carbon and tungsten, with the addition of vanadium. Aogami Super is celebrated for its remarkable edge sharpness and superior edge retention capabilities. It can achieve high levels of hardness without becoming brittle, a characteristic that sets it apart and endears it to knife enthusiasts worldwide. The steel's enhanced carbon content enables it to maintain sharpness for extended periods, while the added chromium aids in rust resistance. A touch of vanadium increases its toughness, making it less prone to chipping. These attributes make Aogami Super one of the most revered high carbon steels globally, often described as a knife nerd's dream for its balance of hardness, durability, and maintenance ease.

Construction

Sanmai - Soft Iron Clad

Sanmai iron cladding is a traditional Japanese knife construction technique where a hard steel core is sandwiched between two layers of softer iron or steel. This method combines the superior edge retention and sharpness of high-carbon steel with the durability and ease of maintenance provided by the softer outer layers. The sanmai structure offers a balanced knife that is both flexible and resistant to breaking, ideal for precision cutting tasks. The softer outer layers also facilitate easier sharpening and contribute to the aesthetic appeal of the knife through the development of a unique patina over time. While sanmai-clad knives require careful maintenance to prevent rust, their exceptional performance and distinctive appearance make them often a desirable feature of Japanese knives.

Finish

Kurouchi

Kurouchi refers to the rustic, unpolished finish found on the blade of many traditional Japanese kitchen knives. This blacksmith's finish is characterized by its dark, textured appearance, which is the result of leaving the blade forge-scale on the steel during production. Kurouchi finish not only adds a unique aesthetic appeal but also provides certain practical benefits. It acts as a protective layer against rust and corrosion, and helps to reduce food sticking to the blade during cutting. Commonly seen on high-quality, hand-forged knives, the kurouchi finish emphasizes the artisanal nature of the knife and its heritage, making each piece distinctively unique.

Handle

Octagonal Teak Black Ferrule

Profile Octagonal WA
Material
- Teak
- Black Buffalo Horn

The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.

Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.

Frequently asked questions

Gyuto or santoku - which should I choose?

Both are all-purpose Japanese knives, and for most home cooks either will handle the bulk of daily prep. The choice comes down to length, blade shape, and how you like to cut.

A gyuto is the Japanese chef's knife - typically 210 to 240mm with a gently curved edge that lets you rock and slide through cuts as well as chop. The extra length and pointed tip give you reach and versatility, from proteins to large produce.

A santoku is shorter, usually 165 to 180mm, with a flatter profile and a rounded sheep's-foot tip. It rewards a straight up-and-down push cut, feels nimble in smaller hands or tight kitchens, and is the classic Japanese household knife.

Rule of thumb: choose a gyuto if you want one do-everything knife with more reach, or a santoku if you prefer a compact, easy-to-control blade. Plenty of our customers end up owning both.

✓ Verified by Knives and Stones · James Zhang · Reviewed 29 May 2026

Will a carbon steel knife rust, and how do I look after it?

Yes - carbon steels such as Aogami (Blue) and Shirogami (White) react with food, moisture, and acids. Left wet they can spot or rust, and with normal use they develop a grey-blue patina. That patina is expected and is part of owning a carbon-steel knife; it is not damage.

Care is simple once it becomes habit: hand-wash in warm water, never leave the knife soaking or sitting in a wet sink, and dry it thoroughly the moment you finish. Avoid the dishwasher entirely, and wipe the blade between tasks when you are cutting acidic foods like citrus, tomato, or onion.

If the knife will sit unused for a while, wipe a very thin film of food-safe camellia oil (or a neutral mineral oil) onto the blade before storing it. A light surface rust spot lifts easily with a rust eraser or a little Bar Keepers Friend; sustained neglect is the only thing to really avoid.

Carbon steel rewards this small amount of attention with a keener edge and easier sharpening than most stainless. If you would rather not think about maintenance at all, ask us about stainless or stainless-clad options instead.

✓ Verified by Knives and Stones · James Zhang · Reviewed 29 May 2026

Shiro Kamo AS Kurouchi Santoku 165mm

Availability

Detailed Specifications

Shiro Kamo

Santoku

Blue Super / Aogami Super Element Composition

Blue Super / Aogami Super

Sanmai - Soft Iron Clad

Kurouchi

Octagonal Teak Black Ferrule

Frequently asked questions

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Shiro Kamo AS Kurouchi Santoku 165mm

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