At 135mm, this petty from the Yoru line is sized for detail work like trimming proteins, peeling, and prepping garnishes, while still being substantial enough for general small tasks around the kitchen. Yoru means night in Japanese, and the name comes from the deep, dark kurouchi finish that covers the blade.
The core is Blue #2 carbon steel, also called Aogami #2, hardened to about HRC 61 and built with a san mai construction that leaves the cutting edge exposed beneath a softer outer layer. The kurouchi finish gives the blade a rustic, as-forged look that stands in contrast to shinier stainless knives, and the handle is an octagonal walnut with a black pakka wood ferrule, both durable and comfortable in hand.
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: 3.1 oz (88 g)
Blade Length: 142 mm
Total Length: 268 mm
Spine Thickness at Heel: 3 mm
Blade Height: 34 mm
The core is Blue #2 carbon steel, also called Aogami #2, hardened to about HRC 61 and built with a san mai construction that leaves the cutting edge exposed beneath a softer outer layer. The kurouchi finish gives the blade a rustic, as-forged look that stands in contrast to shinier stainless knives, and the handle is an octagonal walnut with a black pakka wood ferrule, both durable and comfortable in hand.
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.
