Named after the Japanese word for night, the Yoru series embodies the beauty and mystique of darkness with its striking kurouchi finish. Hand-forged by master blacksmith Shiro Kamo in Echizen, Japan, each blade carries the rugged character of traditional craftsmanship, paying homage to centuries of Japanese blacksmithing heritage.
Built with a san mai construction and a Blue #2 carbon steel core, this 300mm suji delivers exceptional edge retention and cutting performance. With a hardness rating of about HRC 61, it takes a razor-sharp edge and is built for serious prep work, though the core steel is reactive and should be dried promptly after each use to prevent rusting. The blade pairs with a walnut octagonal handle, offering a comfortable, secure grip and a clean, understated elegance that complements the raw beauty of the finish. At 300mm, this is the longest slicer in the Yoru lineup, suited to portioning large roasts, whole fish, or anything else that calls for one long, continuous cut.
Care Instructions:Blue #2 carbon steel is reactive, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and sharpen on quality water stones when the edge needs attention.Blacksmith: Shiro Kamo
Location: Echizen, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Finish: Kurouchi
Edge Steel: Blue #2 Carbon Steel (Aogami #2)
HRC: 61
Edge Grind: Even (See Choil Photo)
Handle: Walnut Octagonal
Ferrule: Black Pakka Wood
Weight: 5.5 oz (156 g)
Blade Length: 303 mm
Total Length: 455 mm
Spine Thickness at Heel: 3 mm
Blade Height: 40 mm
Built with a san mai construction and a Blue #2 carbon steel core, this 300mm suji delivers exceptional edge retention and cutting performance. With a hardness rating of about HRC 61, it takes a razor-sharp edge and is built for serious prep work, though the core steel is reactive and should be dried promptly after each use to prevent rusting. The blade pairs with a walnut octagonal handle, offering a comfortable, secure grip and a clean, understated elegance that complements the raw beauty of the finish. At 300mm, this is the longest slicer in the Yoru lineup, suited to portioning large roasts, whole fish, or anything else that calls for one long, continuous cut.
Care Instructions:Blue #2 carbon steel is reactive, so wipe and dry the blade immediately after each use rather than letting it sit. Avoid leaving acidic foods against the blade for long stretches, and apply a light coat of camellia oil for longer-term storage. Hand wash only, and sharpen on quality water stones when the edge needs attention.
