Itsuo Doi comes from one of the most respected lineages in the knife world. His father, Keijiro Doi, was a true legend of Sakai blacksmithing, acclaimed for perfecting a difficult low-temperature forging technique and for being an early pioneer of forging Aogami, or Blue Steel, which was previously considered an extremely difficult material to work with. Itsuo worked alongside his father for nearly 50 years, producing high quality blades for chefs and collectors worldwide, and has continued that tradition under his own name.
This 215mm gyuto is built around Blue #2 carbon steel, hardened to 62+ HRC and clad in soft iron in the san mai style. This is not a laser. It carries real heft at the spine and a stout, stiff tip, and the symmetrical 50/50 edge is well suited to both push and rocking cutters. The exposed edge steel receives a high polish that contrasts beautifully against the outer cladding, and the magnolia octagonal handle with black pakka wood ferrule rounds out a knife that rewards serious daily use.
What Customers Are Saying: Both reviewers give this knife five stars and both use the word special. One describes it as a work of art, calls the cutting edge precise and the fit and finish impeccable, and notes the steel develops a shimmering blue patina quickly and attractively. The other is an experienced collector with several high-end knives who says this gyuto matches his dedicated onion slicing knife stroke for stroke, dispatches garlic with confidence, and glides through raw beef cheek without complaint. He describes a very talented sharpener putting a convex profile on it that works on everything from ripe tomatoes to tough substrates, and calls it his poor mans Homura while quietly saving for the real thing to compare. His overall verdict: if he could only keep one large multipurpose blade, this is the one.
Care Instructions: Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after use. The exposed edge will develop a natural patina over time, which is normal and adds character. Avoid leaving acidic foods against the blade, apply camellia oil for longer term storage, and hand wash only.
This 215mm gyuto is built around Blue #2 carbon steel, hardened to 62+ HRC and clad in soft iron in the san mai style. This is not a laser. It carries real heft at the spine and a stout, stiff tip, and the symmetrical 50/50 edge is well suited to both push and rocking cutters. The exposed edge steel receives a high polish that contrasts beautifully against the outer cladding, and the magnolia octagonal handle with black pakka wood ferrule rounds out a knife that rewards serious daily use.
What Customers Are Saying: Both reviewers give this knife five stars and both use the word special. One describes it as a work of art, calls the cutting edge precise and the fit and finish impeccable, and notes the steel develops a shimmering blue patina quickly and attractively. The other is an experienced collector with several high-end knives who says this gyuto matches his dedicated onion slicing knife stroke for stroke, dispatches garlic with confidence, and glides through raw beef cheek without complaint. He describes a very talented sharpener putting a convex profile on it that works on everything from ripe tomatoes to tough substrates, and calls it his poor mans Homura while quietly saving for the real thing to compare. His overall verdict: if he could only keep one large multipurpose blade, this is the one.
Care Instructions: Blue #2 is a reactive carbon steel, so wipe and dry the blade immediately after use. The exposed edge will develop a natural patina over time, which is normal and adds character. Avoid leaving acidic foods against the blade, apply camellia oil for longer term storage, and hand wash only.
- Blacksmith: Itsuo Doi
- Location: Sakai, Japan
- Construction: Hammer Forged, San Mai
- Edge Steel: Blue #2 (Aogami #2)
- Cladding: Soft Iron
- HRC: 62+
- Edge Grind: Even, 50/50 (See Choil Shot)
- Handle: Magnolia Octagonal
- Ferrule: Black Pakka Wood
- Weight: 7.5 oz (214 g)
- Blade Length: 218 mm
- Total Length: 376 mm
- Spine Thickness at Heel: 3.2 mm
- Blade Height: 50.8 mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) So nicePosted By: Earl
21 people found this review helpful
Been wanting this knife for a year now and finally got the impulse to buy it. No regrets! This knife is a work of art, and it’s seriously sharp. It’s not an ultra-thin laser. It’s got a good deal of heft. But the cutting edge is precise and performs incredibly well through a diverse array of substrates. The steel takes up a shimmering blue patina quite quickly, adding to its character. Fit and finish is impeccable, the magnolia handle is a perfect touch.
21 people found this review helpful
Been wanting this knife for a year now and finally got the impulse to buy it. No regrets! This knife is a work of art, and it’s seriously sharp. It’s not an ultra-thin laser. It’s got a good deal of heft. But the cutting edge is precise and performs incredibly well through a diverse array of substrates. The steel takes up a shimmering blue patina quite quickly, adding to its character. Fit and finish is impeccable, the magnolia handle is a perfect touch.
Doi 210 Gyuto Posted By: aporigine
25 people found this review helpful
This is a fantastic knife.
I’ve had it for a year, and only used it a few times, but it has exceeded my fairly high expectations in every way.
Fit and finish are outstanding. The kasumi on the jigane is even prettier in person than in the lovely site photos. The geometry, while certainly not laser-y, is so carefully conceived that in use, this knife provides a downright wonderful tactile experience. The way it glides through an onion gives up not a thing to my “onion slayer” Shibata Kashima 240. The tip dispatches garlic with confidence. I’m still on the OOTB edge, which is unmatched by any of my several other Very Nice Hocho.
A very talented sharpener gave this knife a convex profile that works extremely well on anything from a ripe tomato to raw beef cheek, which is a tough substrate. The profile comes together with no visible final bevel. To hold and behold this knife is a special thing.
I think of it as my poor man’s Homura. I’m putting nickels in a jar to buy an actual Homura and compare the two. However my hunch is that there is no real room for improvement.
A truly special knife from a talented producer. If I had to keep just one big multipurpose blade, this edges out my beloved Shibata. This knife is that good.
25 people found this review helpful
This is a fantastic knife.
I’ve had it for a year, and only used it a few times, but it has exceeded my fairly high expectations in every way.
Fit and finish are outstanding. The kasumi on the jigane is even prettier in person than in the lovely site photos. The geometry, while certainly not laser-y, is so carefully conceived that in use, this knife provides a downright wonderful tactile experience. The way it glides through an onion gives up not a thing to my “onion slayer” Shibata Kashima 240. The tip dispatches garlic with confidence. I’m still on the OOTB edge, which is unmatched by any of my several other Very Nice Hocho.
A very talented sharpener gave this knife a convex profile that works extremely well on anything from a ripe tomato to raw beef cheek, which is a tough substrate. The profile comes together with no visible final bevel. To hold and behold this knife is a special thing.
I think of it as my poor man’s Homura. I’m putting nickels in a jar to buy an actual Homura and compare the two. However my hunch is that there is no real room for improvement.
A truly special knife from a talented producer. If I had to keep just one big multipurpose blade, this edges out my beloved Shibata. This knife is that good.
