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-sanís 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 to be maintenance to prevent rusting. The entire blade received a beautiful frosted 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 beautiful custom handle made by our woodworker.
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: Custom Octagonal
Edge Length: 215mm
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