Mr. Keijiru Doi is one of the most renowned blacksmiths in the world. He and his son Itsuo live and work in Sakai, Japan which is located about 45 minutes south of Osaka.
The 86 year-old craftsman is widely considered to be one of the finest knife blacksmiths who has ever lived and was awarded the highest honor bestowed on traditional craftsmen by the Japanese Government. Throughout his illustrious career, Doi-san has produced blades for chefs and collectors worldwide. He learned the craft from his father when he began his apprenticeship 65 years ago. Doi gained acclaim through his perfection of a very difficult low temperature forging technique known as ‘yakidoshi’ and is a pioneer of forging Ao-ko No.2 (Blue Steel), which was previously thought to be impossible.
Doi-san retired a few years ago and these are some of the last of his blades available on the new market. We are thrilled to be able to offer these rare knives to our clients.
This is a really nice example of Master Kajiro Doi's work. The 180mm Deba with yasuki blue #2 steel has a very nice upgraded ebony handle with buffalo horn ferrule. These knives are primarily used like cleavers for removing fins and tails of fish as well as fillet work. They can also be used for chopping vegetables and cutting up poultry.
The blade is very thick at 7.6mm at the heel and weighs in at an impressive 12 ounces. The blue Aogami #2 steel is clad on the front side with a soft iron layer. Of course it is a reactive blade so it needs care and attention to keeping it dry. The back side is slightly concave (ura-suki). The front side has a single grind from the shinogi line to the edge. The finish is exemplary and the look is enhanced with some fine chiseled kanji script on the front.
This is a stunning knife and one of the last of the breed. If you have ever wanted a knife with true “soul” the Doi Blue Steel Deba is one such blade.
Weight: 12 ounces
Blade Length: 180 mm (7")
Thickness at Heel: 7.6 mm
Blade Height: 55 mm
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