For many cooks, a 210mm gyuto like this one from the Yoru line is the first real step up from a basic Western chef knife and into proper Japanese steel. Yoru means night in Japanese, named for the deep kurouchi finish that covers the blade in a dark, rustic texture.
The core is Blue #2 carbon steel hardened to about HRC 61, built with a san mai construction that leaves the edge exposed beneath a softer outer layer. The gyuto handles general cutting and slicing with ease, and the handle is an octagonal walnut with a black pakka wood ferrule, made by Shiro Kamo at Takefu Knife Village in Echizen.
What Customers Are Saying:One reviewer who stepped up from a basic ceramic gyuto called the jump dramatic, describing the out-of-box sharpness as excellent, gliding through vegetables and slicing cleanly through paper without resistance.
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: 5.2 oz (148 g)
Blade Length: 213 mm
Total Length: 355 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 leaves the edge exposed beneath a softer outer layer. The gyuto handles general cutting and slicing with ease, and the handle is an octagonal walnut with a black pakka wood ferrule, made by Shiro Kamo at Takefu Knife Village in Echizen.
What Customers Are Saying:One reviewer who stepped up from a basic ceramic gyuto called the jump dramatic, describing the out-of-box sharpness as excellent, gliding through vegetables and slicing cleanly through paper without resistance.
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) Awesome Posted By: Anthony
53 people found this review helpful
This is my first really nice knife, stepping into the world of Japanese steel. I used a decent enough ceramic Kyocera Gyuto as my daily driver for the last few years, but this blows it out of the water. I think the description of this knife is very accurate. The out of the box sharpness is great, it practically falls through veggies and will slide through paper all day, it was the just first thing I had to cut. Prepped a few onions, garlic, bell pepper, and carrots after that. It went way faster than usual due to the sharpness, size, and feel. I don’t have a reference point for reactivity, but it already started developing a nice light blue patina after just a few onions. I was a little hesitant to go for the blue #2 steel vs something stainless, not being familiar with the material care and all, but I am glad I did. I’ve always been in a good habit of rinsing and drying my blades between ingredients anyways, so my reservations were a bit unfounded. I absolutely love the kurouchi finish and everything else about the knife, it definitely exceeds my expectations and I’m looking forward to using it for years to come!
53 people found this review helpful
This is my first really nice knife, stepping into the world of Japanese steel. I used a decent enough ceramic Kyocera Gyuto as my daily driver for the last few years, but this blows it out of the water. I think the description of this knife is very accurate. The out of the box sharpness is great, it practically falls through veggies and will slide through paper all day, it was the just first thing I had to cut. Prepped a few onions, garlic, bell pepper, and carrots after that. It went way faster than usual due to the sharpness, size, and feel. I don’t have a reference point for reactivity, but it already started developing a nice light blue patina after just a few onions. I was a little hesitant to go for the blue #2 steel vs something stainless, not being familiar with the material care and all, but I am glad I did. I’ve always been in a good habit of rinsing and drying my blades between ingredients anyways, so my reservations were a bit unfounded. I absolutely love the kurouchi finish and everything else about the knife, it definitely exceeds my expectations and I’m looking forward to using it for years to come!
