Sakai Takayuki Doi Blue Steel Homura Sakimaru 300mm (11.7")
Sakai Takayuki Doi Blue Steel Homura Sakimaru 300mm (11.7")
Sakai Takayuki Doi Blue Steel Homura Sakimaru 300mm (11.7")
Sakai Takayuki Doi Blue Steel Homura Sakimaru 300mm (11.7")

Sakai Takayuki

Sakai Takayuki Doi Blue Steel Homura Sakimaru 300mm (11.7")

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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 Sujihikis, 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.

Handle material Japanese Yew with Water Buffalo Bolster
Blade length 300 mm (11.8")
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 Sujihikis, 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.

Specifications

Handle material Japanese Yew with Water Buffalo Bolster
Blade length 300 mm (11.8")
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