- 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. Handles are meticulously crafted from ebony. These knives come with a lacquer saya blade cover.
| 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. Handles are meticulously crafted from ebony. These knives come with a lacquer saya blade cover.
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