Shiro Kamo knives are produced in Takefu Knife Village by Hand and are some of the finest knives coming out from the collective. Kamo works with a variety of materials; These knives have a Super Aogami steel core with a very high hardness rating that is super easy to resharpen. The core steel is sandwhiched between layers of stainelss steel. These knives are made from some of the best materials without a high price tag.
As with all Carbon steel knives, these blades will react to any food they come in contact with and should be wiped down and cleaned well before put away for storage.
Santoku is a Japanese word literally meaning 'three ways' and is used to describe the three cutting tasks that the knife is designed to do; slicing, dicing and mincing. The shape of the knife makes it great for Western type of cooking because the blade is flat, deep and strong, which makes the knife brilliant for cutting up lots of heavy root vegetables, such as potato, parsnips and ginger.