Itsuo Doi is the son of world-renowned Blacksmith Keijiro Doi. Following in the footsteps of such a master is a hard task, yet the blades coming from this respected blacksmith shop show all of the remarkable attributes of those of his father.
Until now, we have only carried knives made with single bevels, whether from father or son. So we are very excited to be able to offer the first double bevel gyuto built to the high standards of the Doi name.
One look at this knife and you know you are seeing something very special. We asked for a very classic and thin chef knife profile and Doi-san delivered in spades! The blade is long and slender, and so elegant. It is made from his favorite steel, Aogami #2, which he hardens to 62+ HRC. The outer cladding is a soft iron that is applied in the san-mai style. This knife is reactive and will need care in maintenance to prevent corroding. The inner core is given a classic Doi polish while the outer cladding receives a truly beautiful satin finish. Adding to the fine looks is some lovely hand engraved Kanji. The knife is simply a thing of beauty.
We believe these are going to very popular around CKTG and at the relatively affordable price, are going to fly off the shelves! Very highly recommended. *We recommend the felt guard for this knife. Our sayas do not fit well.
Maker: Itsuo Doi
Location: Sakai, Japan
Construction: Hammer Forged
Core Edge Steel: Blue #2
Edge: 50/50 (see photo of the choil)
Engraving: Hand Engraved
Weight: 7.6 ounces
Blade Length: 248 mm
Spine Thickness at Base: 3.3 mm
Blade Height: 48 mm
Handle: Magnolia Wood Octagonal
Ferrule: Buffalo Horn
Handle is new as of 5-1-2021
5Awesome knife , March 23, 2020
Posted By: Manuel montijo jr - verified customer
Feels good, looks good and I mainly use it to do prepping when Iím not on the line. Love the fact it retains a sharp edge.
5Craftmanship in the service of food, July 9, 2019
Posted By: Victor Legros - verified customer
There is not higher praise for a knife well made than the barely audible sound of the edge slicing effortlessly through a carrot, the side of the blade whispering as it passes trough a zucchini and the lightest of impacts as the cutting edge comes to rest at a full stop against the chopping board, with majesty, as if all in the world is complete. And yet after a split second, this chord unique to a perfect knife dictates its own melody to your hand and the ballet goes on until nothing but a perfect julienne rests on the board.
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