The Doi Family
Before we get to the cold facts, I would like to explain the history behind this knife. For over 10 years, I have followed the work of the Doi family and always held their work in high regard, all the way back from (grandfather) Kazuo Doi, to (father) Keijiro Doi, who passed away in 2017 but during his lifetime became one of the most respected knife smiths in Japan, and now Itsou Doi, who continues the family’s craft and honor. All three have achieved master status in their craft (Dento Kogeshi)
The two most recent additions to the family tree have focused particularly on forging knives in blue 2 steel / Ao-2, and especially on doing so at low temperatures, which is incredibly demanding but results in knives that retain their sharpness for a long time and are also easy to sharpen.
The knife comes with the Suba engraving on the front and 青二鋼 – Blue 2 steel and Doi San’s mark stamped on the back.
Meeting Itsuo Doi
Through a mutual friend, I met Itsuo Doi on a trip to Japan, saw his workshop and work, and a pleasant and informal dinner was arranged that same evening. Although the dinner was quite informal and the atmosphere was good, there is still a certain gravitas when such a prominent figure in the industry is sitting at the table. Our friend presented some knives that I (Steffen) had worked on, and I must admit that I grew about 1 meter when Doi san was impressed by my work. I had to admit to him that I had always had a dream of working on some of his raw blades (turning them into finished knives), and he said that if this was the level I was working at, then he would definitely say yes. It was a huge pat on the back, and after waiting about a year, I have now received the first blades, and this knife is now finished.
For many years, the family has been almost “married” to one knife company that they have produced for, so it means even more to me that I now have the opportunity to work on some of these blades.
Blue-2 / AO-2 Steel
Blue-2 steel is one of the traditional types of steel, and as mentioned, it is forged by one of the best in the industry to handle just that. The cladding around the blue steel is iron, so it is a knife that gets a cool patina and, if you don’t take care of it, can rust. I have put a lot of work into rounding the back, the ago (where your index finger will be), and generally creating a super beautiful finish from the soft iron to the hard core steel.
Handle made of ebony, aluminum, and buffalo horn
Superbly beautiful traditional handle made of exclusive ebony with beautiful dark brown shades, aluminum inlays, and buffalo horn. The handle is octagonal.
Please Note
Please note that our knives are handmade and may have variations in the colors of the wood materials in the handles, and that they should not be used on hard items such as frozen foods and bones. But if you take good care of your knife and avoid the dishwasher, you will enjoy its incredible precision and sharpness for many years to come.
NOTE: This is the only knife of its kind, and it is uncertain whether I will make more, as I can only very rarely get hold of the raw blades from the blacksmith. It is close to my heart, and please contact me if you have any questions or comments.
Product description
The Doi Family
Before we get to the cold facts, I would like to explain the history behind this knife. For over 10 years, I have followed the work of the Doi family and always held their work in high regard, all the way back from (grandfather) Kazuo Doi, to (father) Keijiro Doi, who passed away in 2017 but during his lifetime became one of the most respected knife smiths in Japan, and now Itsou Doi, who continues the family’s craft and honor. All three have achieved master status in their craft (Dento Kogeshi)
The two most recent additions to the family tree have focused particularly on forging knives in blue 2 steel / Ao-2, and especially on doing so at low temperatures, which is incredibly demanding but results in knives that retain their sharpness for a long time and are also easy to sharpen.
The knife comes with the Suba engraving on the front and 青二鋼 – Blue 2 steel and Doi San’s mark stamped on the back.
Meeting Itsuo Doi
Through a mutual friend, I met Itsuo Doi on a trip to Japan, saw his workshop and work, and a pleasant and informal dinner was arranged that same evening. Although the dinner was quite informal and the atmosphere was good, there is still a certain gravitas when such a prominent figure in the industry is sitting at the table. Our friend presented some knives that I (Steffen) had worked on, and I must admit that I grew about 1 meter when Doi san was impressed by my work. I had to admit to him that I had always had a dream of working on some of his raw blades (turning them into finished knives), and he said that if this was the level I was working at, then he would definitely say yes. It was a huge pat on the back, and after waiting about a year, I have now received the first blades, and this knife is now finished.
For many years, the family has been almost “married” to one knife company that they have produced for, so it means even more to me that I now have the opportunity to work on some of these blades.
Blue-2 / AO-2 Steel
Blue-2 steel is one of the traditional types of steel, and as mentioned, it is forged by one of the best in the industry to handle just that. The cladding around the blue steel is iron, so it is a knife that gets a cool patina and, if you don’t take care of it, can rust. I have put a lot of work into rounding the back, the ago (where your index finger will be), and generally creating a super beautiful finish from the soft iron to the hard core steel.
Handle made of ebony, aluminum, and buffalo horn
Superbly beautiful traditional handle made of exclusive ebony with beautiful dark brown shades, aluminum inlays, and buffalo horn. The handle is octagonal.
Please Note
Please note that our knives are handmade and may have variations in the colors of the wood materials in the handles, and that they should not be used on hard items such as frozen foods and bones. But if you take good care of your knife and avoid the dishwasher, you will enjoy its incredible precision and sharpness for many years to come.
NOTE: This is the only knife of its kind, and it is uncertain whether I will make more, as I can only very rarely get hold of the raw blades from the blacksmith. It is close to my heart, and please contact me if you have any questions or comments.