or
Home | Deals | Trade In Sakai Takayuki Itsuo Doi 270mm Yanagi Shirogami 2 Ho

Trade In Sakai Takayuki Itsuo Doi 270mm Yanagi Shirogami 2 Ho

£457.50
£457.50
Sold Out

Shipping calculated at checkout.

Trade in yanagi in great condition with original packaging. This white steel yanagi by famed blacksmith Itsuo Doi has been slightly refurbished to remove some light surface oxidation and spotting as will as having a fresh BC micro bevel applied for ready to use cutting ability. This knife was owned responsibly by a high-level professional but saw little use and appears to have never been sharpened prior to the micro bevel application. 

Itsuo Doi has been hand crafting superb knive sin Sakai since 1966 after become the apprentice of his father, Keijiro Doi. His is considered a keep of traditional Sakai knife making and is celebrated as master of his craft. This example from Doi-san features a hand carved dragon design. 


Brand: Sakai Takayuki
Smith: Itsuo Doi
Producing Area: Sakai, Japan
Profile: Yanagi
Size: 270mm
Steel Type: Iron Clad Carbon Steel
Steel: Shirogami (white) 2
Handle: Wood with Horn Ferrule
Total Length: 411mm
Handle Length: 141mm
Handle to Tip Length: 273mm
Blade Height: 32mm
Edge Length: 261mm
Thickness: 3.91mm at Kanji/Stamp
Weight: 182g
Hand Orientation: Right
Saya: Sold Separately

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

How Shipping Works