{"product_id":"homura-kogetsu-gyuto-aogami-2-kasumi-240mm","title":"Homura Kogetsu Gyuto Aogami #2 Kasumi 240mm (9.4\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis is not just a basic Japanese knife with a prettier handle. The higher price is the result of the choice of steel, a demanding forging process, the complexity of the finishing treatment, and the extensive handwork involved. It was handcrafted by Itsuo Doi, one of Sakai’s most respected master blacksmiths and the artisan behind the Homura series by Sakai Takayuki.\u003c\/p\u003e\n\u003cp\u003eItsuo Doi is the son and successor of Keijiro Doi, a legendary Sakai blacksmith synonymous with the highest level of craftsmanship. Having trained under him from a young age, Itsuo learned his father’s signature low-temperature forging method. Rather than overheating steel to quickly shape a blade, Itsuo carefully heats the steel only as much as necessary during forging. This process helps preserve the steel’s fine grain structure, resulting in blades with outstanding edge stability, durability, and ease of sharpening. He is especially proficient in working with Aogami #2, which is also the steel of choice for this beautiful gyuto.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE SHAPE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eDoi-san is known for his creative, slightly unconventional takes on classic Japanese knife shapes. This gyuto is no different, featuring a subtly sloped heel, as well as an elegantly upswept sakimaru tip and a pronounced, flowing belly. The blade's balanced curvature is optimized for the rocking technique, enabling smooth, controlled cuts.\u003c\/p\u003e\n\u003cp\u003ePlastic Saya is included.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSTEEL:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eAogami #2 is one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade will develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLAMINATION:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe core layer consisting of the harder Aogami #2 steel was sandwiched between two layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEOMETRY:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIt has a double-bevel blade with a slightly concave V-edge profile (hollow grind); this allows the knife to remain extremely thin despite frequent sharpening. The symmetrical edge makes the knife suitable for both left- and right-handed users.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLADE FINISH:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe cutting edge was treated to a high, reflective polish that provides a beautiful contrast to the hazy kasumi finish on the upper part of the blade.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHANDLE:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eThe traditional octagonal wa-handle is carved from premium ichii (Japanese yew) wood, valued in Japanese craftsmanship for its rich, warm appearance and natural water resistance. It is completed with a polished buffalo horn ferrule. \u003c\/p\u003e\n\u003cp\u003eThe knife’s authentic look is further distinguished by a “machi\" gap—the visible space between the ferrule and the blade’s neck. In Sakai-made knives, especially single-bevel knives, the machi gap is part of the forging tradition and is seen as a mark of authentic hand craftsmanship rather than machine assembly.\u003cbr\u003e\u003c\/p\u003e","brand":"Itsuo Doi","offers":[{"title":"Default Title","offer_id":54335088918874,"sku":"020103162022","price":750.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/HomuraKogetsuGyutoAogami_2Kasumi240mm_020103162022_1.jpg?v=1781875089","url":"https:\/\/sharpedgeshop.com\/products\/homura-kogetsu-gyuto-aogami-2-kasumi-240mm","provider":"SharpEdge","version":"1.0","type":"link"}