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. Blue #2 (Aogami 2) carbon steel at the core, soft iron cladding, kurouchi (black finish, as-forged surface) and tsuchime (hammered) finish on the surface, and Doi-san's 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-hand grind, built for the long draw strokes and precise cuts that sashimi and raw fish preparation demand.
At 298mm blade length with a 5mm spine and 274g, 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. A CKTG 300mm yanagiba saya is available separately and fits this knife.
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 - 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.
At 298mm blade length with a 5mm spine and 274g, 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. A CKTG 300mm yanagiba saya is available separately and fits this knife.
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 - 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.
- 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
- Engraving: Doi Family Emblem
- Handle: Urushi Oak Octagonal, Burnt Finish
- Blade Length: 298mm
- Total Length: 451mm
- Spine Thickness at Base: 5mm
- Blade Height: 36mm
- Weight: 9.6 oz (274g)
