Kagekiyo Shiro 210 Wagyuto

Kagekiyo White Carbon Steel 210 Gyuto

In the argument of carbon versus stainless steel this blade speaks strongly for the "need" of at least one carbon steel knife in the drawer. An all-rounder chef knife with a slightly concave V bevel suitable for left or right handed use. This ryoba knife is surprisingly easy to resharpen.

Kagekiyo Shiro Series

The Shiro series are the result of traditional craftsmanship colliding with modern sleek design. Sakai has a long history of making the highest quality forged knives in Japan but they were never in danger of being labeled "cool". Kagekiyo have shaken off the old school image by taking high pedigree forged blades sharpened to a crisp edge with slight hollow grind for extra bite.

Luxurious refinements such as chamfered spine, rounded highly polished "ago" - chin and Kagekiyo's signature Japanese lacquer handles textured for extra grip. And no less than top Honkasumi grade finish by Master Togishi.

The cut feels like only a Sakai carbon steel blade can ... more accurate, controlled and precise.

Made from traditional white #2 carbon steel with carbon cladding these knives are strictly adults only. If you keep the blade dry after use and add a little camellia oil before storage you will never have to deal with rust. Yes the blade will grey and tarnish a little but this is in line with the Japanese aesthetic that some things only get better with age.

Kagekiyo Knives

The Kagekiyo brand is 60 years young compared to the founding of the original business a hundred years ago, back in 1916. Run by third generation Baba Shuzou along with his son Takashi Kagekiyo knives are produced with the professional chef in mind - sharpness, easy resharpening, durability, comfort and beautifully finished knives.  

Traditional Craftsmanship, Modern Technology, Commitment to Monozukuri

Kagekiyo is constantly evolving, using modern technology to study the molecular structure of steel via electron microscopes, all in an effort to create the most advanced Japanese knives, hammer forged and sharpened by hand.

The Baba family has a long history in Sakai. In 1964 the founder Baba Ichiji received a medal from the Emperor - the Order of the Rising Sun, for his contribution to the manufacturing industry in the Kansai region. He was the first person ever to receive such an honour within the Sakai knife industry.

Chef's Armoury are proud to be the exclusive agent for Kagekiyo knives in Australia.

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Knife care for 100% carbon steel knives

• Never put in the dishwasher.
• Do not cut through bones, frozen foods or extremely dense items.
• This knife is 100% carbon steel, due to the nature of carbon steel this knife will tarnish and form a patina. This is to be expected and is nothing to worry about. The patina also helps protect against rust.
• Do not leave wet on the bench or the knife may rust. Dry thoroughly after washing and do not store unless fully dry.
• Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
• Use Japanese waterstones to sharpen your knife.
• We highly recommend camellia oil and rust cleaner for maintenance.

For detailed knife care instructions read the care notes in the package or click here.