The word “Yoru” means “night” in Japanese, and this name matches the dark rustic finish found on this line of knives. Forged by master blacksmith Shiro Kamo in Echizen, the blades feature a traditional kurouchi finish over reactive carbon steel, giving them a classic look that develops character with use.
This santoku is made from Blue #2 (Aogami #2) carbon steel and hardened to around HRC 61. The steel is clad in softer stainless steel and finished in the forge — a san-mai construction that provides protection for the core while keeping the knife thin, sharp, and responsive on the cutting board. Blue #2 offers excellent sharpness and edge holding while still being relatively easy to maintain and sharpen on water stones.
The profile is compact and versatile, ideal for everyday prep such as chopping vegetables, slicing fruits, trimming meats, and general push-cutting. Like most Japanese knives in this hardness range, it is ground thin behind the edge to maximize cutting performance.
The knife is fitted with a walnut octagonal wa handle paired with a black pakka wood ferrule for durability and balance. Lightweight, easy to maneuver, and a great value from one of the well-respected blacksmiths of Takefu Knife Village.
Care InstructionsThis is a thin, hard knife — avoid twisting, prying, or cutting very hard items (frozen food, bones, squash, coconuts, etc.)
Hand wash only — do not use a dishwasher
Dry thoroughly after each use; do not leave wet or soaking
Expect a patina to form over time — it helps protect the carbon steel
Avoid long contact with acidic foods like onions, citrus, and tomatoes
Store fully dry; apply a small amount of food-safe oil if storing long term
Sharpen only with water stones; avoid pull-through sharpeners or electric grinders
SpecificationsBlacksmith: Shiro Kamo
Location: Echizen, Japan
Factory: Takefu Knife Village
Edge Grind: Double bevel (even)
Steel: Blue #2 (Aogami #2) carbon steel
Cladding: Stainless steel
Finish: Kurouchi (blacksmith finish)
Construction: San-mai, hammer forged
Knife Type: Santoku
Handle: Walnut, octagonal
Ferrule: Black pakka wood
Weight: 4.1 oz (116 g)
Edge Length: 175 mm
Total Length: 317 mm
Spine Thickness at Heel: 3 mm
Blade Height: 46 mm
Hardness: ~HRC 61
This santoku is made from Blue #2 (Aogami #2) carbon steel and hardened to around HRC 61. The steel is clad in softer stainless steel and finished in the forge — a san-mai construction that provides protection for the core while keeping the knife thin, sharp, and responsive on the cutting board. Blue #2 offers excellent sharpness and edge holding while still being relatively easy to maintain and sharpen on water stones.
The profile is compact and versatile, ideal for everyday prep such as chopping vegetables, slicing fruits, trimming meats, and general push-cutting. Like most Japanese knives in this hardness range, it is ground thin behind the edge to maximize cutting performance.
The knife is fitted with a walnut octagonal wa handle paired with a black pakka wood ferrule for durability and balance. Lightweight, easy to maneuver, and a great value from one of the well-respected blacksmiths of Takefu Knife Village.
Care Instructions
Specifications
