We have developed a great liking for the knives being made by Itsuo Doi. His father is the great Keijiro Doi, one of the knife world's true legends. Itsuo Doi 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-san’s favorite steel, Aogami #2, which he hardens to 62+ HRC. The jigane is made using a soft iron applied in the san-mai style. Of course, as it is carbon steel, this knife is reactive and will need careful maintenance to prevent rusting. The exposed edge steel receives a beautiful high polish which contrasts well with the outer cladding’s satin finish.
This mid-sized 218mm 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.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: Magnolia Octagonal
Ferrule: Black Pakkawood
HRC: 62+-
Weight: 7.5 oz (214 g)
Edge Length: 218 mm
Total Length: 376 mm
Spine Thickness at Heel: 3.2 mm
Blade Height: 50.8 mm
The medium-length gyuto featured here is constructed from Itsuo-san’s favorite steel, Aogami #2, which he hardens to 62+ HRC. The jigane is made using a soft iron applied in the san-mai style. Of course, as it is carbon steel, this knife is reactive and will need careful maintenance to prevent rusting. The exposed edge steel receives a beautiful high polish which contrasts well with the outer cladding’s satin finish.
This mid-sized 218mm 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.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) So nice, January 29, 2024Posted By: Earl
1 people found this review helpful
Been wanting this knife for a year now and finally got the impulse to buy it. No regrets! This knife is a work of art, and it’s seriously sharp. It’s not an ultra-thin laser. It’s got a good deal of heft. But the cutting edge is precise and performs incredibly well through a diverse array of substrates. The steel takes up a shimmering blue patina quite quickly, adding to its character. Fit and finish is impeccable, the magnolia handle is a perfect touch.
1 people found this review helpful
Been wanting this knife for a year now and finally got the impulse to buy it. No regrets! This knife is a work of art, and it’s seriously sharp. It’s not an ultra-thin laser. It’s got a good deal of heft. But the cutting edge is precise and performs incredibly well through a diverse array of substrates. The steel takes up a shimmering blue patina quite quickly, adding to its character. Fit and finish is impeccable, the magnolia handle is a perfect touch.
Doi 210 Gyuto Posted By: aporigine
1 people found this review helpful
This is a fantastic knife.
I’ve had it for a year, and only used it a few times, but it has exceeded my fairly high expectations in every way.
Fit and finish are outstanding. The kasumi on the jigane is even prettier in person than in the lovely site photos. The geometry, while certainly not laser-y, is so carefully conceived that in use, this knife provides a downright wonderful tactile experience. The way it glides through an onion gives up not a thing to my “onion slayer” Shibata Kashima 240. The tip dispatches garlic with confidence. I’m still on the OOTB edge, which is unmatched by any of my several other Very Nice Hocho.
A very talented sharpener gave this knife a convex profile that works extremely well on anything from a ripe tomato to raw beef cheek, which is a tough substrate. The profile comes together with no visible final bevel. To hold and behold this knife is a special thing.
I think of it as my poor man’s Homura. I’m putting nickels in a jar to buy an actual Homura and compare the two. However my hunch is that there is no real room for improvement.
A truly special knife from a talented producer. If I had to keep just one big multipurpose blade, this edges out my beloved Shibata. This knife is that good.
1 people found this review helpful
This is a fantastic knife.
I’ve had it for a year, and only used it a few times, but it has exceeded my fairly high expectations in every way.
Fit and finish are outstanding. The kasumi on the jigane is even prettier in person than in the lovely site photos. The geometry, while certainly not laser-y, is so carefully conceived that in use, this knife provides a downright wonderful tactile experience. The way it glides through an onion gives up not a thing to my “onion slayer” Shibata Kashima 240. The tip dispatches garlic with confidence. I’m still on the OOTB edge, which is unmatched by any of my several other Very Nice Hocho.
A very talented sharpener gave this knife a convex profile that works extremely well on anything from a ripe tomato to raw beef cheek, which is a tough substrate. The profile comes together with no visible final bevel. To hold and behold this knife is a special thing.
I think of it as my poor man’s Homura. I’m putting nickels in a jar to buy an actual Homura and compare the two. However my hunch is that there is no real room for improvement.
A truly special knife from a talented producer. If I had to keep just one big multipurpose blade, this edges out my beloved Shibata. This knife is that good.
