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 bunka 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 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: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: 4.1 oz (116 g)
Blade Length: 175 mm
Total Length: 317 mm
Spine Thickness at Heel: 3 mm
Blade Height: 46 mm
This bunka 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 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: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.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Great knife!, December 27, 2025Posted By: Earvin
This Shiro Kamo Bunka is a great find and another addednon my collection. I love how light the knife is and the balance on the hand is spot on. Its so fun to use. I love full reactive knife because of the rustic it brings. This knife will age very well!
This Shiro Kamo Bunka is a great find and another addednon my collection. I love how light the knife is and the balance on the hand is spot on. Its so fun to use. I love full reactive knife because of the rustic it brings. This knife will age very well!
