When delving into the legacy of Doi-san, it's essential to delve into the lineage of his father, Keijiro Doi, an indomitable master who remains an enduring legend in the realm of knife-making. Keijiro's Aogami single-bevel knives attained legendary status, owing to his distinctive approach: forge-welding and forging steels at significantly lower temperatures compared to his contemporaries. This technique was instrumental in averting decarbonation of the steel and preventing an enlargement of the steel's grain size, resulting in unparalleled craftsmanship. His invaluable expertise was transmitted to his son, Itsuo Doi.
Doi-san initially specialized in crafting single-bevel knives, yet Sakai Takayuki persuaded him to venture into creating double-beveled knives, thus birthing the celebrated Homura series we proudly offer today. The term "Homura" harks back to antiquity, signifying flame or blaze. Etched with the character "焔" (Homura: flame) on its side, these knives exemplify exquisite craftsmanship. Each blade is meticulously honed by the esteemed Yamatsuka family, distinguished master sharpeners at Sakai Takayuki. A harmonious collaboration of the father, mother, and their two sons culminates in blades that possess not only striking aesthetics but also unparalleled cutting precision.
Brand : Sakai Takaiyuki
Blacksmith Itsuo Doi
Blade : Aogami #2 Sakimaru
Handle : Japanese Lacquered (Urushi-dyed) Oak handle Burnt Finish
Bevel : Single Edge ( Right Handed)
Length : 300mm
HRC : Approx 62-63
Weight : 334g
Blade Spine Height : 38mm
Blade Spine Thickness : 4mm
Additional Gift : A piece of charcoal that Itsuo Doi use
Care Instructions:
Aogami #2 (Blue #2) is a premium high-carbon Japanese steel renowned for its sharpness and edge retention. However, it is not stainless, so the blade must be thoroughly dried after each use—especially the exposed core steel beyond the stainless cladding. Over time, a natural patina will form along the cutting edge, appearing as slight discoloration. This is a normal characteristic of carbon steel, not a flaw, and can even help protect the blade from rust.
The iron cladding, which covers much of the blade, reduces maintenance and it will still rust. So make sure to wipe it dry after use and apply a layer of oil ( our kurobara oil or any neutral oil ) at the end of the day before storing it. To maintain the blade’s edge and its lifespan, avoid chopping it on bones and frozen foods.
