- Description
- Specifications
- Use & Care
For over 70 years, the Doi family has produced some of the finest hand-forged knives to come out of Japan. Chubo is honored to offer this extremely limited collection, crafted for Sakai Takayuki by Itsuo Doi, son of legendary blacksmith Keijiro Doi.
The blades are forged from Aogami 2 Blue steel with carbon cladding and sharpened to a double-sided 50/50 edge. Handles are meticulously crafted from Japanese yew with a water buffalo horn bolster. These knives come with a lacquer saya blade cover.
Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.
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 | Japanese Yew with Water Buffalo Bolster |
Blade length | 240 mm (9.4") |
Thickness at spine | 3 mm |
Thickness at tip | 0.9 mm |
Hardness (Rockwell scale) | 62 |
Bevel / Edge | Double (50/50) |
- 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
For over 70 years, the Doi family has produced some of the finest hand-forged knives to come out of Japan. Chubo is honored to offer this extremely limited collection, crafted for Sakai Takayuki by Itsuo Doi, son of legendary blacksmith Keijiro Doi.
The blades are forged from Aogami 2 Blue steel with carbon cladding and sharpened to a double-sided 50/50 edge. Handles are meticulously crafted from Japanese yew with a water buffalo horn bolster. These knives come with a lacquer saya blade cover.
Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.
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 | Japanese Yew with Water Buffalo Bolster |
Blade length | 240 mm (9.4") |
Thickness at spine | 3 mm |
Thickness at tip | 0.9 mm |
Hardness (Rockwell scale) | 62 |
Bevel / Edge | Double (50/50) |
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