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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 trying to constantly improve himself. The result is this tough, razor-sharp Homura knife.
The Homura 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 are sandblasted, giving it a satin finish. A stunning contrast to the hard core which is a high gloss polished.
The handle is made of Japanese Yew (Yew Cuspidata). A type of wood formerly used for ceremonies and exotic tools. The head is made of black buffalo horn and completes the design.
Specification
Product Details | |
Type | Knife |
Category | Knives |
Series | Sakai Takayuki Homura |
Weight | 202 grams |
Details Blade | |
Steel Type | Carbon |
Type of knife | Gyuto, Chef's Knife |
Steel grade | Aogami #2 |
Hardness(Rockwell HRC) | 62 |
Blade height | 54 mm |
Blade finish | Polished |
Origin of steel | Japanese |
Blade length | 230 mm |
Total length | 405 mm |
Blade Thickness (heel) | 2.3 mm |
Blade Thickness (centre) | 1.9 mm |
Blade Thickness (1cm from tip) | 0.6 mm |
Sharpening | Double Bevel |
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