- Description
- Specifications
- Use & Care
Introducing Guren by Itsuo Doi. We're thrilled to add this beautiful collection of Homura Blue #2 Steel, double-beveled knives, forged by Master Blacksmith Itsuo Doi to our Sakai Takayuki Collection. Guren, meaning red lotus, a name inspired by the vibrant red color of the flames generated by the rare pine charcoal that Master Blacksmith Doi uses in the forge. Meticulously alternating between low-temperature forging, cold hammering and traditional water quenching, Doi leaves the blade with a rustic kurouchi finish and the distinct pattern left by his hammer. The knives feature precisely even convex grinds and are finished with gorgeous octagonal burnt oak handles.
Available in the following styles:
The 225mm Gyutou features a relatively flat profile and comfortable 55mm height.
About this shape
Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.
| Handle material | Burnt Oak |
| Blade length | 225 mm (8.8") |
| Thickness at spine | 3 mm |
| Thickness at tip | 0.9 mm |
| Hardness (Rockwell scale) | 62 |
| Bevel / Edge | Double (50/50) |
| Weight | :7.9oz / 226g |
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
Description
Introducing Guren by Itsuo Doi. We're thrilled to add this beautiful collection of Homura Blue #2 Steel, double-beveled knives, forged by Master Blacksmith Itsuo Doi to our Sakai Takayuki Collection. Guren, meaning red lotus, a name inspired by the vibrant red color of the flames generated by the rare pine charcoal that Master Blacksmith Doi uses in the forge. Meticulously alternating between low-temperature forging, cold hammering and traditional water quenching, Doi leaves the blade with a rustic kurouchi finish and the distinct pattern left by his hammer. The knives feature precisely even convex grinds and are finished with gorgeous octagonal burnt oak handles.
Available in the following styles:
The 225mm Gyutou features a relatively flat profile and comfortable 55mm height.
About this shape
Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.
Specifications
| Handle material | Burnt Oak |
| Blade length | 225 mm (8.8") |
| Thickness at spine | 3 mm |
| Thickness at tip | 0.9 mm |
| Hardness (Rockwell scale) | 62 |
| Bevel / Edge | Double (50/50) |
| Weight | :7.9oz / 226g |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives