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.
The idea behind the shape of the blade is that it encourages a straight up down chopping motion where the full blade length will come in contact with the chopping board and so go straight through the whole vegetable. There is no need to push and pull the knife horizontally through the chopping motion. European cooking tends to use a lot more chopped vegetables than in Japan.