March 28, 2025
Interesting facts
Comparison of the cuts using the example of Milani cabinet rasps
Shiro Kamo, a master blacksmith of the third generation with worldwide renown, has remained pleasantly modest despite his expertise. Today in 2024, at the age of 65, he looks back on over 40 years of experience in the manufacturing of Japanese knives, primarily in traditional design language and manufacturing techniques, as a founding member of the Takefu Knife Village in Echizen, Fukui Prefecture on Honshu Island.
His order books are full, and we are very pleased that, one year after his visit to our company, we can finally present a first delivery of exceptionally beautiful knives with a double bevel. More models such as a Petty, two Gyuto, and a Sujihiki will follow.
The cladding (Jigane) consists of 5 layers of "soft" iron on each side: Suminagashi (Japanese: flowing ink), which resembles damask steel, envelops the cutting core (Hagane) made of Aogami 2, modified Blue Paper Steel with a high hardness of 63/64 HRC. Although it is not stainless like the cladding, it is significantly less prone to corrosion compared to White Paper Steel, which is particularly beneficial in the area of kitchen knives.
The octagonal (Japanese: hakkaku = eight-sided) classic handle fits very well in the hand and is suitable for both right- and left-handed users. Made of dark walnut, with a ferrule of light maple, it creates a beautiful contrast between the two woods, giving these knives, in combination with the Suminagashi finish of the blade's cladding, a very appealing and elegant appearance.
Note: Our size and weight specifications are for general orientation only and may vary slightly for each knife, as they are hand-forged.
His order books are full, and we are very pleased that, one year after his visit to our company, we can finally present a first delivery of exceptionally beautiful knives with a double bevel. More models such as a Petty, two Gyuto, and a Sujihiki will follow.
The cladding (Jigane) consists of 5 layers of "soft" iron on each side: Suminagashi (Japanese: flowing ink), which resembles damask steel, envelops the cutting core (Hagane) made of Aogami 2, modified Blue Paper Steel with a high hardness of 63/64 HRC. Although it is not stainless like the cladding, it is significantly less prone to corrosion compared to White Paper Steel, which is particularly beneficial in the area of kitchen knives.
The octagonal (Japanese: hakkaku = eight-sided) classic handle fits very well in the hand and is suitable for both right- and left-handed users. Made of dark walnut, with a ferrule of light maple, it creates a beautiful contrast between the two woods, giving these knives, in combination with the Suminagashi finish of the blade's cladding, a very appealing and elegant appearance.
Note: Our size and weight specifications are for general orientation only and may vary slightly for each knife, as they are hand-forged.
