- 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 of Kiritsuke Gyutous, 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. The handles on these knives are meticulously crafted from ebony and they come with a beautiful lacquer saya blade cover.
Why we love them. Each of these kiritsukes is a one of kind collector's piece made with the unparalleled skill and care that you would expect from the legendary Doi Family.
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 | Ebony with Silver Ring |
| Blade length | 225 mm (8.9") |
| 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 Kiritsuke Gyutous, 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. The handles on these knives are meticulously crafted from ebony and they come with a beautiful lacquer saya blade cover.
Why we love them. Each of these kiritsukes is a one of kind collector's piece made with the unparalleled skill and care that you would expect from the legendary Doi Family.
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 | Ebony with Silver Ring |
| Blade length | 225 mm (8.9") |
| 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