Few blacksmiths at Takefu Knife Village keep as tight a shop as Shiro Kamo, who works alongside just two other craftsmen and keeps every step of production in-house. This 180mm gyuto from his Yoru line runs shorter than the typical 210mm size, a good fit for smaller work areas or cooks who prefer a more compact blade.
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 finished in a deep kurouchi texture, the source of the Yoru name, since yoru means night in Japanese. The handle is an octagonal walnut with a black pakka wood ferrule.
What Customers Are Saying: One reviewer on a second Shiro Kamo purchase calls the knife sharp out of the box and razor sharp after a few passes on a leather strop, praising the balance at the pinch grip and the fit and finish typical of Takefu Knife Village work, with the only real downside being the normal reactivity of the carbon edge. Another reviewer, picking up their first blue steel knife, found it took a beautiful edge on a basic water stone and called it a great value collectible piece.
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: 5.1 oz (146 g)
Blade Length: 188 mm
Total Length: 329 mm
Spine Thickness at Heel: 3 mm
Blade Height: 48 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 finished in a deep kurouchi texture, the source of the Yoru name, since yoru means night in Japanese. The handle is an octagonal walnut with a black pakka wood ferrule.
What Customers Are Saying: One reviewer on a second Shiro Kamo purchase calls the knife sharp out of the box and razor sharp after a few passes on a leather strop, praising the balance at the pinch grip and the fit and finish typical of Takefu Knife Village work, with the only real downside being the normal reactivity of the carbon edge. Another reviewer, picking up their first blue steel knife, found it took a beautiful edge on a basic water stone and called it a great value collectible piece.
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
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Excellent KnifePosted By: Martin Schwartz
26 people found this review helpful
This is my second knife from Shiro Kamo. Sharp out of the box but after a couple of passes on a buffalo leather strop, it becomes a razor. Slightly shorter than the typical 210 mm gyuto, it’s perfect for the small area I have to work in. I have large hands and the handle is excellent. The balance point is at the pinch grip. Fit and finish is Takefu Knife Village quality. The only negative is that the iron clad blade is very reactive so you need to wipe it off and keep it dry. That’s a small inconvenience for such a good knife.
26 people found this review helpful
This is my second knife from Shiro Kamo. Sharp out of the box but after a couple of passes on a buffalo leather strop, it becomes a razor. Slightly shorter than the typical 210 mm gyuto, it’s perfect for the small area I have to work in. I have large hands and the handle is excellent. The balance point is at the pinch grip. Fit and finish is Takefu Knife Village quality. The only negative is that the iron clad blade is very reactive so you need to wipe it off and keep it dry. That’s a small inconvenience for such a good knife.
Beauty Posted By: Larry Johnson
21 people found this review helpful
This is my first knife with blue steel so I’m drooling at the prospect of sharpening it. I’m thinking a few passes on the Cerax 1000. But I stropped it on raw balsa and it got very sharp so I’m not to concerned.
Since it’s my first gyuto and of collectible quality it will stay in the box until I acquire another blade (or two) this size so I’ll have a suitable rotation. Such a great value.
21 people found this review helpful
This is my first knife with blue steel so I’m drooling at the prospect of sharpening it. I’m thinking a few passes on the Cerax 1000. But I stropped it on raw balsa and it got very sharp so I’m not to concerned.
Since it’s my first gyuto and of collectible quality it will stay in the box until I acquire another blade (or two) this size so I’ll have a suitable rotation. Such a great value.
