Sakai Takayuki Doi Blue Steel Homura Petty 150mm (5.9")
Sakai Takayuki Doi Blue Steel Homura Petty 150mm (5.9")
Sakai Takayuki Doi Blue Steel Homura Petty 150mm (5.9")

Sakai Takayuki

Sakai Takayuki Doi Blue Steel Homura Petty 150mm (5.9")

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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 of Petty knives, 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.

Handle material Japanese Yew with Water Buffalo Bolster
Blade length 150 mm (5.9")
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 of Petty knives, 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.

Specifications

Handle material Japanese Yew with Water Buffalo Bolster
Blade length 150 mm (5.9")
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