Two yanagibas in the Guren line, one meaningful difference: the tip. Where the standard Guren Yanagiba finishes with a conventional square-ended profile, this version carries the Genbu-style swept tip - the same recurved, upturned geometry that Sakai Takayuki uses across their premium Genbu-branded knives, named after the divine black tortoise of Japanese mythology. The Genbu tip opens up a degree of precision at the end of the draw stroke that a flat-ended blade cannot offer, and at 299mm it is one millimeter longer and 52g heavier than the standard version, with a slightly taller blade height at 39mm versus 36mm. The construction and character are otherwise the same: Blue #2 (Aogami 2) carbon steel, soft iron cladding, kurouchi (black finish, as-forged surface) and tsuchime (hammered) finish, single-bevel right-hand grind, and Doi-san's personal family emblem engraved on each blade.
Itsuo Doi named the Guren series after the red flames that burn in the Doi family forge when fine pine charcoal reaches temperature. The name is not marketing - it is a reference to the specific, inherited craft behind every knife in the series. The 5mm spine at the base gives this yanagiba a stiff, authoritative feel through the draw stroke with no flex or wander, and the kurouchi iron cladding develops a working patina alongside the Blue #2 core at the edge over time. The tsuchime surface breaks up adhesion during slicing. The burnt urushi oak octagonal handle is durable and water-resistant through professional kitchen use.
Care Instructions: Blue #2 is a reactive carbon steel. The iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Single bevel sharpening requires a flat stone on the ura side - do not use a convex or dished stone on the flat face of the blade.
Itsuo Doi named the Guren series after the red flames that burn in the Doi family forge when fine pine charcoal reaches temperature. The name is not marketing - it is a reference to the specific, inherited craft behind every knife in the series. The 5mm spine at the base gives this yanagiba a stiff, authoritative feel through the draw stroke with no flex or wander, and the kurouchi iron cladding develops a working patina alongside the Blue #2 core at the edge over time. The tsuchime surface breaks up adhesion during slicing. The burnt urushi oak octagonal handle is durable and water-resistant through professional kitchen use.
Care Instructions: Blue #2 is a reactive carbon steel. The iron cladding is also reactive and will develop its own patina over time. Wipe and dry the blade thoroughly after every use. Hand wash only - no dishwasher. Apply camellia oil before extended storage. Single bevel sharpening requires a flat stone on the ura side - do not use a convex or dished stone on the flat face of the blade.
- Brand: Sakai Takayuki
- Line: Homura Guren
- Blacksmith: Itsuo Doi
- Location: Sakai, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2 (Aogami 2)
- Cladding: Iron
- Finish: Kurouchi (Black Finish), Tsuchime (Hammered)
- Edge Grind: Single Bevel, Right Hand
- Tip Style: Genbu (Recurved)
- Engraving: Doi Family Emblem
- Handle: Urushi Oak Octagonal, Burnt Finish
- Weight: 11.5 oz (326g)
- Blade Length: 299mm
- Total Length: 453mm
- Spine Thickness at Base: 5mm
- Blade Height: 39mm
