We have developed a great liking for the knives being made by Istuo Doi. His father is the great Keijiro Doi, one of the knife world’s true legends. Itsuo-san worked alongside his father for almost 50 years producing the highest quality blades for chefs and collectors worldwide. Keijiro Doi was acclaimed for perfecting a very difficult low temperature forging technique known as ëyakidoshií and was a pioneer of forging Ao-ko No.2 (Blue Steel), which was previously thought to be an impossible task.
The medium length gyuto featured here is constructed from Itsuo-san’s favorite steel, Aogami #2, which he hardens to 62+ HRC. The jigane is made using a soft iron which is applied in the san-mai style. Of course as it is a carbon steel, this knife is reactive and will need careful maintenance to prevent rusting. The exposed edge steel receives a beautiful high polish which contrasts well with the outer cladding’s satin finish.
This mid-sized 210mm knife has a slightly tall blade height. It is quite stout at the spine and very stiff at the tip. It boasts a symmetrical 50/50 edge and a really well formed profile, suitable for both push and rocking cutters. The finely crafted blade is mated to a simple traditional octagonal handle made from walnut and maple.
Blacksmith: Itsuo Doi
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Edge Steel: Blue #2
Edge Grind: Even (See Choil Shot)
Handle: Walnut Octagonal
Edge Length: 215mm
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