The name Guren means Red Lotus - a reference to the color of the flames that burn in the Doi family forge when fine pine charcoal reaches temperature. It is a detail that connects every knife in this series to the specific, inherited craft that Itsuo Doi practices in Sakai: the son of the legendary Keijiro Doi, continuing a family tradition of hand-forging across multiple generations. The knives are crafted from a core of Blue #2 (Aogami 2) carbon steel with a soft iron cladding, kurouchi (black finish, as-forged surface) and tsuchime (hammered) finish on the surface, and the Doi-san personal family emblem hand-engraved near the blade logo on each knife. The Guren Yanagiba is the most traditional format in the lineup - a single-bevel, right-handed grind, built for the long draw strokes and precise cuts that sashimi and raw fish preparation demand.
With a blade length of nearly 300mm, this is a substantial professional yanagiba. The 5mm spine gives the blade an authoritative, stiff-backed feel during the draw stroke - there is no flex to manage, no blade wander to correct. The kurouchi iron cladding provides a working surface that develops a patina over time, while the tsuchime (hammered) texture breaks up the surface contact and prevents adhesion during the draw through protein. The single-bevel construction guides the blade along the flat (ura) face throughout the stroke, producing a clean cut that a double-bevel blade cannot replicate at equivalent length. The burnt urushi oak octagonal handle is both traditional and practical - the urushi lacquer coat makes it durable and water-resistant through extended professional 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 - particularly the iron cladding. Hand wash only - do not put it in the 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.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 Handed
Engraving: Doi's Family Emblem
Handle: Urushi Oak Octagonal, Burnt Finish
Weight: 9.6 oz (274 g)
Blade Length: 298 mm
Total Length: 451 mm
Spine Thickness at Base: 5 mm
Blade Height: 36 mm
With a blade length of nearly 300mm, this is a substantial professional yanagiba. The 5mm spine gives the blade an authoritative, stiff-backed feel during the draw stroke - there is no flex to manage, no blade wander to correct. The kurouchi iron cladding provides a working surface that develops a patina over time, while the tsuchime (hammered) texture breaks up the surface contact and prevents adhesion during the draw through protein. The single-bevel construction guides the blade along the flat (ura) face throughout the stroke, producing a clean cut that a double-bevel blade cannot replicate at equivalent length. The burnt urushi oak octagonal handle is both traditional and practical - the urushi lacquer coat makes it durable and water-resistant through extended professional 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 - particularly the iron cladding. Hand wash only - do not put it in the 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.
