Shiro Kamo earned the Dento Kogei Shi title, a recognition for masters of traditional craft, at just 47 years old, and continues to work out of Takefu Knife Village in Echizen with a small crew of two other workmen, keeping production in-house. This 165mm nakiri from his Yoru line shows the kurouchi finish that gives the series its name, since yoru means night in Japanese.
The core is Blue #2 carbon steel hardened to about HRC 61, built with a san mai construction that protects the reactive edge with a softer outer layer. The flat, tall profile is built for efficient push cutting through vegetables, and the handle is an octagonal walnut with a black pakka wood ferrule.
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: 4.6 oz (130 g)
Blade Length: 159 mm
Total Length: 311 mm
Spine Thickness at Heel: 3 mm
Blade Height: 52 mm
The core is Blue #2 carbon steel hardened to about HRC 61, built with a san mai construction that protects the reactive edge with a softer outer layer. The flat, tall profile is built for efficient push cutting through vegetables, and the handle is an octagonal walnut with a black pakka wood ferrule.
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.
