Yoru Series

The Yoru Series Yoru — the night. Where light disappears and the blade does its quietest work. Blackened steel. Resin handle scattered with gold like stars across a dark sky. Two knives. One philosophy: the cleanest cuts happen in the dark. Choose your blade: The Nakiri — The Japanese vegetable specialist. Tall, flat edge, square tip. Drops straight through onions, squash, and root vegetables in a single push cut — no rocking, no sawing. The knife that makes prep faster. The Kiritsuke — The chef's blade with a samurai edge. Reverse-tanto k-tip for precision tip work, long flat belly for clean push cuts. Traditionally reserved for the head chef.