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 eyakidoshii 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 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 very nice stabilized walnut handle with a piece of figured maple for the ferrule. Made by Isaiah Schroeder.
Blacksmith: Itsuo Doi
Location: Sakai, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Edge Steel: Blue #2
Edge Grind: Even (See Choil Shot)
Edge Length: 215mm
Handle: Walnut Octagonal