Sakai Takayuki Homura Guren Wa-Gyutou 225mm (8.8")
Sakai Takayuki Homura Guren Wa-Gyutou 225mm (8.8")
Sakai Takayuki Homura Guren Wa-Gyutou 225mm (8.8")

Sakai Takayuki

Sakai Takayuki Homura Guren Wa-Gyutou 225mm (8.8")

+
Homura Guren

Introducing Guren by Itsuo Doi.  We're thrilled to add this beautiful collection of Homura Blue #2 Steel, double-beveled knives, forged by Master Blacksmith Itsuo Doi to our Sakai Takayuki Collection.  Guren, meaning red lotus, a name inspired by the vibrant red color of the flames generated by the rare pine charcoal that Master Blacksmith Doi uses in the forge.  Meticulously alternating between low-temperature forging, cold hammering and traditional water quenching, Doi leaves the blade with a rustic kurouchi finish and the distinct pattern left by his hammer.  The knives feature precisely even convex grinds and are finished with gorgeous octagonal burnt oak handles.


Available in the following styles:  

The 225mm Gyutou features a relatively flat profile and comfortable 55mm height. 
The 150mm Petty follows the lines of the gyutou but at a smaller scale appropriate for detailed utility work.
The 180mm Edogata Nakiri is a traditional style of vegetable knife used by households in the Kanto (Tokyo) area.   This knife's profile has a forward orientation, with the blade gaining height from heel to tip.  Although it may look unfamiliar at first, this style is a tried and true classic that performs extremely well. 
Handle material Burnt Oak
Blade length 225 mm (8.8")
Thickness at spine 3 mm 
Thickness at tip 0.9 mm
Hardness (Rockwell scale) 62
Bevel / Edge Double (50/50)
Weight :7.9oz / 226g

  • 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

Homura Guren

Introducing Guren by Itsuo Doi.  We're thrilled to add this beautiful collection of Homura Blue #2 Steel, double-beveled knives, forged by Master Blacksmith Itsuo Doi to our Sakai Takayuki Collection.  Guren, meaning red lotus, a name inspired by the vibrant red color of the flames generated by the rare pine charcoal that Master Blacksmith Doi uses in the forge.  Meticulously alternating between low-temperature forging, cold hammering and traditional water quenching, Doi leaves the blade with a rustic kurouchi finish and the distinct pattern left by his hammer.  The knives feature precisely even convex grinds and are finished with gorgeous octagonal burnt oak handles.


Available in the following styles:  

The 225mm Gyutou features a relatively flat profile and comfortable 55mm height. 
The 150mm Petty follows the lines of the gyutou but at a smaller scale appropriate for detailed utility work.
The 180mm Edogata Nakiri is a traditional style of vegetable knife used by households in the Kanto (Tokyo) area.   This knife's profile has a forward orientation, with the blade gaining height from heel to tip.  Although it may look unfamiliar at first, this style is a tried and true classic that performs extremely well. 

Specifications

Handle material Burnt Oak
Blade length 225 mm (8.8")
Thickness at spine 3 mm 
Thickness at tip 0.9 mm
Hardness (Rockwell scale) 62
Bevel / Edge Double (50/50)
Weight :7.9oz / 226g

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