Shiro Kamo is one of the most popular and sought-after blacksmiths we carry at Chef Knives To Go, and for good reason. A recipient of the Dento-Kogei-shi title — meaning master of traditional crafts — he works at the Takefu Knife Village cooperative in Echizen, Japan, one of the most respected knife-making institutions in the country. His knives are known for their stunning Damascus work, exceptional grinds, beautifully finished spines and choils, and out-of-the-box sharpness that consistently impresses even experienced collectors. He is also the master under whom Syungo Ogata trained for seven years, a lineage that speaks for itself.
This bunka is built around an SG2 powdered stainless steel core hardened to 63 HRC — one of the highest performance alloys available in the Japanese knife market, capable of taking an extremely keen edge and holding it through demanding professional use. The stainless Damascus cladding is visually stunning, with a flowing pattern that gives each knife a distinctive character, and it settles into a beautiful working finish with regular use. The bunka profile combines a flat cutting section with a distinctive reverse tanto tip that excels at push cutting vegetables, slicing proteins, and handling fine detail work. At 175mm with a 46mm blade height it is compact, versatile, and deeply purposeful. The nicely finished spine and choil reflect the care and attention Kamo-san devotes to every knife he produces, and the sandalwood octagonal handle completes a package that is as beautiful as it is functional.
What Customers Are Saying:
Customers describe this bunka as a terrific all-purpose knife with a flat profile that is ideally suited to push cutting and enough upsweep at the tip for versatile detail work. The Damascus cladding softens with regular use and the SG2 steel takes a fine polish — one customer finished it to 10k and reports it holds that edge beautifully. The honing experience on this steel is described as a dream, and the edge retention is exceptional. A knife that rewards the cook who appreciates both performance and beauty in equal measure.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
This bunka is built around an SG2 powdered stainless steel core hardened to 63 HRC — one of the highest performance alloys available in the Japanese knife market, capable of taking an extremely keen edge and holding it through demanding professional use. The stainless Damascus cladding is visually stunning, with a flowing pattern that gives each knife a distinctive character, and it settles into a beautiful working finish with regular use. The bunka profile combines a flat cutting section with a distinctive reverse tanto tip that excels at push cutting vegetables, slicing proteins, and handling fine detail work. At 175mm with a 46mm blade height it is compact, versatile, and deeply purposeful. The nicely finished spine and choil reflect the care and attention Kamo-san devotes to every knife he produces, and the sandalwood octagonal handle completes a package that is as beautiful as it is functional.
What Customers Are Saying:
Customers describe this bunka as a terrific all-purpose knife with a flat profile that is ideally suited to push cutting and enough upsweep at the tip for versatile detail work. The Damascus cladding softens with regular use and the SG2 steel takes a fine polish — one customer finished it to 10k and reports it holds that edge beautifully. The honing experience on this steel is described as a dream, and the edge retention is exceptional. A knife that rewards the cook who appreciates both performance and beauty in equal measure.
Care Instructions:
SG2 is a stainless steel but its hardness makes it more susceptible to chipping than softer alloys. Use on wood or rubber cutting boards only and avoid hard materials, bones, and frozen foods. Hand wash and dry promptly after use. Sharpen on quality water stones and strop regularly to maintain the keen edge between full sharpenings.
- Blacksmith: Shiro Kamo
- Location: Echizen, Japan
- Workshop: Takefu Knife Village
- Construction: San Mai, Hammer Forged
- Edge Steel: SG2 Powdered Stainless Steel
- Cladding: Stainless Damascus
- HRC: 63
- Edge Grind: Even 50/50
- Handle: Sandalwood Octagonal
- Weight: 4.2 oz (120 g)
- Blade Length: 175 mm
- Total Length: 317 mm
- Spine Thickness at Heel: 2.5 mm
- Blade Height: 46 mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) A lovely little all-around knifePosted By: C
50 people found this review helpful
I've been using this for a little while now. It's a terrific all-purpose knife. The Damascus was a little grabby when it first arrived, but it has toned down without any sanding or buffing, just use. It takes a fine polish -- I finished it up to 10K -- and holds it well. I like the flat-ish profile, with just enough up-sweep at the tip, and moderately high heel height.
50 people found this review helpful
I've been using this for a little while now. It's a terrific all-purpose knife. The Damascus was a little grabby when it first arrived, but it has toned down without any sanding or buffing, just use. It takes a fine polish -- I finished it up to 10K -- and holds it well. I like the flat-ish profile, with just enough up-sweep at the tip, and moderately high heel height.
