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Extraordinary chef's knife from one of the best blacksmiths in Japan; Itsuo Doi. Itsuo Doi is the son of legendary knife maker Keijiro Doi. He learned everything from his father tries to constantly improve himself. The result is this tough, razor-sharp Homura knife.
The Guren stands out for its unpolished blade and burnished handle. The name Guren (meaning red lotus) comes from the red color of the flames in the forging furnace. This is because Itsuo Doi uses pine charcoal which burns differently than the charcoal used by other blacksmiths. A nice detail is that each knife comes with a small envelope containing a piece of coal.
The knife is forged at a lower temperature (cold forging) and cold hammered. After hardening, the knife is cooled with water. These processes are much more difficult to master and show the quality of the blacksmith.
The Homura Guren is made from Aogami #2 steel. The steel is hard, extremely sharp and easy to sharpen. It is just not stainless. So the knife needs some love and maintenance. Once you have cut with this knife you will never reach for a stainless steel knife again.
The hard core is protected by 2 layers of softer steel. The outer layers still have their forged layer (kurouchi). This layer makes food stick less and looks tough. However, it can darken over time.
The handle is made of burnt oak. This gives an overflow from dark to light and makes each handle unique.
Specification
Product Details | |
Type | Knife |
Category | Knives |
Series | Sakai Takayuki Homura |
Weight | 238 grams |
Details Blade | |
Steel Type | Carbon |
Type of knife | Gyuto, Chef's knife |
Steel grade | Aogami #2 |
Hardness(Rockwell HRC) | 62 |
Blade height | 55 mm |
Blade finish | Kurouchi |
Origin of steel | Japanese |
Blade length | 205 mm |
Total length | 370 mm |
Blade Thickness (heel) | 3.3 mm |
Blade Thickness (centre) | 2.7 mm |
Blade Thickness (1cm from tip) | 0.9 mm |
Sharpening | Double Bevel |
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