Sakai Takayuki Itsuo Doi Guren Aogami #2 225mm Gyuto With Burnt Oak Wa Handle

$369.00
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Sakai Takayuki Itsuo Doi Guren Aogami #2 225mm Gyuto with Burnt Oak Wa Handle

Sakai Takayuki, the largest and most respected knife maker in the Sakai region, collaborates with master blacksmith Itsuo Doi to present the Guren Aogami #2 Gyuto. This unique 225mm Gyuto, crafted from Aogami #2 (Blue Steel), features a stunning tsuchime (hammered) kurouchi finish. Designed by Doi-san, son of the legendary Keijiro Doi, this knife exemplifies the skill and artistry of the Homura Guren series.

Aogami #2 Core and Distinctive Features

The Guren series is known for its meticulous attention to detail, from the personalized maker's mark of Itsuo Doi to the exceptional hammered finish and kasumi polish. Aogami #2 steel provides excellent sharpness and edge retention, while the iron cladding enhances durability. With a length that sits perfectly between the 210mm and 240mm gyuto categories, this 225mm blade offers versatility and control for a variety of tasks.

Burnt Oak Wa Handle with Urushi Lacquer

The handle, crafted using the traditional Shou Sugi Ban technique, features burnt oak with a durable Urushi lacquer finish. The octagonal shape provides a comfortable grip, and the handle’s rustic charm complements the blade’s aesthetic, making it a standout addition to any kitchen.

Specifications

  • Brand: Sakai Takayuki
  • Blacksmith: Itsuo Doi
  • Location: Sakai, Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: Aogami #2 (Blue Steel)
  • Cladding: Iron
  • Handle: Burnt Oak Wa Handle with Urushi Lacquer
  • Blade Length: 225mm
  • Blade Height: 55mm
  • Edge Grind: Even 50/50
  • Weight: 226g (7.9oz)

For those seeking a versatile knife with a distinctive aesthetic, the Sakai Takayuki Itsuo Doi Guren Aogami #2 225mm Gyuto offers a balance of beauty, performance, and a unique mid-length blade.

Customer Reviews

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E
E.V.
Workhorse

In between the 210 and 240 standard, this one is 225ish. I have several thin knives 165-240. I love this thicker knife in the mix. It takes a great edge. I have not used it or sharpened it so much that it needs to be thinned anytime soon. I'll bet Doi-san's hardening keeps these from having to be grinded down. Finally, more so than any other knife I have handled, this knife gives me response. Less so with slicing than chopping, I can really feel what i'm doing. Its in the steel.

J
Joe Turkaly
Perfect work knife

I bought this 7 months ago and it is my daily driver at work. From prepping raw proteins as well as cooked ones this knife is the most used out of my collection. Doi is probably my favorite blacksmith only because I can't put his knives down

reviews
Tokushu

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