At 240mm, this gyuto from the Yoru line steps up to the workhorse length many home cooks and professionals prefer as their main blade, longer and more capable with larger ingredients than the 180mm or 210mm versions in the same lineup. Yoru means night in Japanese, named for the deep kurouchi finish that gives the blade its dark, rustic character.
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 for some added strength. The handle is an octagonal walnut with a black pakka wood ferrule, made by Shiro Kamo at Takefu Knife Village in Echizen, where he keeps production in-house with a small crew of just two other workmen.
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: 5.8 oz (164 g)
Blade Length: 248 mm
Total Length: 395 mm
Spine Thickness at Heel: 3 mm
Blade Height: 54 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 for some added strength. The handle is an octagonal walnut with a black pakka wood ferrule, made by Shiro Kamo at Takefu Knife Village in Echizen, where he keeps production in-house with a small crew of just two other workmen.
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.
