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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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Details Handle
Handle Type Japanese (Wa)
Handle Material Ebony
Handle length 145 mm
Right or Left Handed Left- and Right-handed
UPC