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We are pleased to be able to present another great knife made by one of our favorite blacksmiths, Itsuo Doi. He is the son of the famed blade maker Keijiro Doi and has been making top-shelf knives for many years. Following in such illustrious footsteps can be a daunting task, but Itsuo-san has more than accounted for himself in this industry.
This is an unusual knife, but one that would find favor with a variety of users from die-hard rocking cutters to butchers and grill masters. The blade is fashioned from Aogami 2 steel which is a favorite of many knife users and aficionados. It is one of the harder steels to forge but when done correctly can stand up to virtually any other steel in terms of edge retention, wear resistance, and toughness. The inner core is clad with a soft iron for added strength and durability. The outer layer is finished with a fine satin look, while the edge Aogami steel is polished to a high luster.
The blade is attached to a beautifully made octagonal handle made from Japanese yew (taxus cuspidata) wood. Japanese yew wood is dense, hard, and has a beautiful luster. In fact it was commonly used to make ceremonial and exotic tools for high-level officials in ancient Japan. The ferrule is made from black buffalo horn and is perfectly mated to the wood handle.
This is a limited edition item that would make a wonderful addition to any collection or serious knife user’s quiver.Brand Name: Sakai Takayuki
Blacksmith: Itsuo Doi
Construction: San Mai, Hammer Forged
Cladding: Soft Iron
Edge: Blue #2
Edge Grind: Double Bevel, Even
Knife Type: Kogetsu (Gyuto)
Handle: Yew Octagonal
Ferrule: Black Buffalo Horn
Saya: Included
Weight: 5.4 oz (152 g)
Edge Length: 199 mm
Overall Length: 355 mm
Spine Thickness at Heel: 2.9 mm
Blade Height at Heel: 48.9 mm
Photos by Gustavo Bermudez
This is an unusual knife, but one that would find favor with a variety of users from die-hard rocking cutters to butchers and grill masters. The blade is fashioned from Aogami 2 steel which is a favorite of many knife users and aficionados. It is one of the harder steels to forge but when done correctly can stand up to virtually any other steel in terms of edge retention, wear resistance, and toughness. The inner core is clad with a soft iron for added strength and durability. The outer layer is finished with a fine satin look, while the edge Aogami steel is polished to a high luster.
The blade is attached to a beautifully made octagonal handle made from Japanese yew (taxus cuspidata) wood. Japanese yew wood is dense, hard, and has a beautiful luster. In fact it was commonly used to make ceremonial and exotic tools for high-level officials in ancient Japan. The ferrule is made from black buffalo horn and is perfectly mated to the wood handle.
This is a limited edition item that would make a wonderful addition to any collection or serious knife user’s quiver.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) An excellent example of a workhourse, October 4, 2022Posted By: Christian
This is the knife I grab for most prep tasks at work. I spent most of my professional career using western style knifes before branching out. The unique shape of this knife allows it to rock like a western knife with the steel and handle of a Japanizes knife. It is great to use during long prep sessions when bulk processing food. The edge retention is fairly decent, it is also fairly easy to sharpen.
The full reactive construction has never resulted in any problems with rust. The blade is very reactive and has no trouble developing some color. I have removed the patina twice by cutting limes at work. Both times the blade did not rust and was able to build a new patina during the next prep task. The main issue I have had was with chipping. Twice I have had coworkers return this knife to me after using it resulting in a chip on the heel of the knife. The chip did grow due to the saya not fitting very will before stabilizing.
Over all I am happy with this knife and its unique shape. It is a joy to use and the shape has allowed me to use quiet a few new and interesting cutting techniques. I am excited to see what the next year with this knife will bring!
This is the knife I grab for most prep tasks at work. I spent most of my professional career using western style knifes before branching out. The unique shape of this knife allows it to rock like a western knife with the steel and handle of a Japanizes knife. It is great to use during long prep sessions when bulk processing food. The edge retention is fairly decent, it is also fairly easy to sharpen.
The full reactive construction has never resulted in any problems with rust. The blade is very reactive and has no trouble developing some color. I have removed the patina twice by cutting limes at work. Both times the blade did not rust and was able to build a new patina during the next prep task. The main issue I have had was with chipping. Twice I have had coworkers return this knife to me after using it resulting in a chip on the heel of the knife. The chip did grow due to the saya not fitting very will before stabilizing.
Over all I am happy with this knife and its unique shape. It is a joy to use and the shape has allowed me to use quiet a few new and interesting cutting techniques. I am excited to see what the next year with this knife will bring!
