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Sakai Takayuki Kengata Gyuto Homura Guren Aoniko / Blue Steel #2 225mm (8.9") Japanese Chef Knife

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Ideal for: Chopping, slicing, disjointing, dicing, and julienning.

Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.

Gyuto (Chef's Knife)
Blade Material: Kurouchi Finish Aoniko (Blue Steel #2) Carbon Steel clad in Iron
Blade Length: 225mm (8.9")* 
Edge Type: Double Bevel 
Handle: Japanese Style, Oak

Weight: 218 g
Blade Width: 54 mm
Blade Thickness: 3 mm
Handle Length: 137 mm
Handle Thickness: 24 mm

The Homura Guren series is handcrafted by Master Blacksmith Mr. Doi. This blade is made of Aogami number 2 (blue steel #2) with excellent sharpness and durability.  The black hammered finishing method does not scrape the entire surface of the blade that has been hardened by quenching, but leaves the black portion of the side other than the blade.

This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately. It is a fascinating knife that can be used widely from home to professional.  Please do not cut bone or frozen food. It may cause the knife to chip or other damaged.

Gyuto Japanese kitchen knives are ideal professional long thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.

*Note that the measurement of 225 mm is from the "Machi", the actual blade length is closer to 8" or 200 mm. 

Customer Reviews

Based on 3 reviews
Zach M.
Beautiful Knife, chonky but cuts like butter

This knife by Itsuo Doi is a beautiful piece of craftsmanship with a rustic but polished look. It's heavy and quite hefty with a thick spine, but it doesn't feel thick behind the edge and cuts like butter. I liked the K tip and it worked well to brunoise garlic although I probably wouldn't use it for an extended prep session due to the weight. It remains thick throughout most of the knife with only a small amount of distal taper. I will probably lean towards using this knife on proteins rather than vegetables.

Decent out of the box edge, maybe a 6-7/10. The blue #2 treat seems excellent though, and I imagine this will be a joy to sharpen when the time comes.

The iron cladding hasn't seemed to react much visually yet, although I can smell it reacting when cutting certain things. I imagine that will diminsh over time as a patina develops.

All things considered, I am happy to add this knife to my collection.

perry d.
Customer Service

Some of the best customer service I've ever received.

Jordan W.
Doi knife

The detail is incredible,edge amazing, truly a work of art !!