These Gyuto are forged by Doi Itsuo using Blue 2 steel and mild steel cladding. The striking profile takes inspiration from classic butcher knives and, while allrounders, they lend themselves very well to cutting all kinds of protein. Thin grinds and Mr. Doi’s heat treatment with high hardness (63 to 64 HRC) make them excellent cutters. The handles are made from Yew, often used in Japan for making shrines and sometimes called wood of the gods for that reason. It’s warm orange hue and beautiful grain are a perfect match for the back lacquered Saya these knives come with.
Sharpener: Mitsuo Yamatsuka
Please Note: The handle being natural wood can vary in colour.
MAINTENANCE: PLEASE NOTE THESE ARE VERY HIGH-CARBON KNIVES WITH AN EDGE
THAT WILL OXIDISE WHICH CAN BE REDUCED AND REMOVED WITH THE USE OF RUSTREMOVING CREAM AND CAMELIA OIL WHICH ARE AVAILABLE IN OUR MAINTENANCE SECTION.
Black Smith’s Profile:
Itsuo Doi, a National Craftsman of Japan, was born in 1948 into a long line of master blacksmiths. His father, Keijiro Doi, was widely acknowledged as one of the finest knife smiths to hail from Japan. From an early age, Itsuo showed signs of ably taking his father’s mantle and following in his footsteps. He is now universally recognised as one of the best forgers of kitchen knives in Aogami (Blue) 2 steel. Doi