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 given the length of this blade, store it where it will not knock against other tools in a drawer. Sharpen on quality water stones when the edge needs attention.
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 given the length of this blade, store it where it will not knock against other tools in a drawer. 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
