this knife is unbelievable in it’s cuting potential. I own Blazen,Misono,Keijiro Doi and hatori KD. So far this kiritsuke is the best bang for the buck. The color change from blue to yellow is a reaction from contact with different acids and protein,yellow from vegetables and blue from meats. This i a great example of pure forging and carbon quality. Get you’re hands on any Doi you can....He wont be among us for ever!!
p.s his son only finishes his fathers blades.

I bought this knife a short while back specifically for sashimi and recently had the perfect opportunity to put it to use. It’s amazing how smoothly effortlessly this knife cuts with an “out of the box” edge – simply draw it through the protein and let the weight of the blade do most of the work. Leaves me wondering just how much more wicked the edge can be made. I highly recommend this blade (a beautiful piece of art in its own right) and Chef Knives To Go.

5 stars. Happy to have purchased this knife over other maker’s kiritsukes- and there are some fine ones out there. Thick rounded spine with a long-lasting razor single bevel. I agree with the gentleman who submitted his review on this page- the patina is crazy. I’m getting this beautiful mottling- all colours. It looks like a museum piece. I recommend minding the tip of this blade carefully. It is extremely thin as ever at the final tape... out to 8mm. X-acto thin. I trust it is very strong,however. The handle is clearly handmade with an rough/ uneven D-shape...and it lends to the beauty of the design- accenuating the fact that this thing was made entirely by hand.