We have developed a great liking for the knives being made by Itsuo Doi. His father is the great Keijiro Doi, one of the knife world's true legends. Itsuo Doi 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 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 218mm 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.
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: Magnolia Octagonal
Ferrule: Black Pakkawood
Weight: 7.5 oz (214 g)
Edge Length: 218 mm
Total Length: 376 mm
Spine Thickness at Heel: 3.2 mm
Blade Height: 50.8 mm