{"title":"Itsuo Doi","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWhen we talk about Doi-san, we have to talk about his father Keijiro Doi, as was a true master and  remains a legend of knife-making. His Aogami single bevel knives are legendary, partially because he forge-welded and forged steels at a much lower temperatures than other blacksmiths, to avoid decarbonation of the steel and enlargement of the steel’s grain size. He passed his skills down to his son, \u003c\/span\u003e\u003ca href=\"https:\/\/knifewear.mom\/collections\/itsuo-doi\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eItsuo Doi,\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e who has been forging knives for almost a half century. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eHe is very thorough at each step of the forging process. Rather than rush to forge his blades into the right shape, he heats up the steel just enough to make it workable. Overheating steel when forging enlarges the carbide (steel particle) size, which makes for a more brittle knife. By using as little heat as possible, Doi-san is able to make his knives more durable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eOriginally Doi-san specialized in single-bevel knives, but Sakai Takayuki convinced him to make double-bevelled knives which gave birth to the Homura series that we carry today.  Homura is an old way of saying flame or blaze. If you see the side of the knife, it has 焔 (Homura: flame) engraved on it.  These knives are all sharpened by the Yamatsuka family, the resident master sharpeners at Sakai Takayuki. The father, mother and 2 sons work together, and they are the reason this blade looks as stunning as it cuts.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"sakai-takayuki-homura-guren-by-itsuo-doi-nakiri-180mm","title":"Sakai Takayuki Homura Guren By Itsuo Doi Nakiri 180mm","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eSakai Takayuki Homura Guren\u003cspan\u003e \u003c\/span\u003e- \u003c\/b\u003e\u003cspan\u003eForged by Master blacksmith Itsuo Doi, the Guren series of knives made an immediate impact when the team at Knifewear got a hold of them due to the unique shapes and \u003c\/span\u003e\u003cspan\u003eelegant\u003c\/span\u003e\u003cspan\u003e kurouchi finish, not often seen from Blacksmiths in Sakai. Forged with Aogami No.2. and clad in softer iron, this series of knives have a\u003c\/span\u003e\u003cspan\u003e heft to them, which means they'll make great workhorses in your kitchen. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003e A Nakiri is a vegetable knife. Under utilized in the Western kitchen, the Nakiri’s flat blade is meant for the push\/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you wont be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.\u003c\/span\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":39631201796270,"sku":"ST-01186","price":427.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/homura-guren-nakiri-180-1-2.jpg?v=1620771505"},{"product_id":"sakai-takayuki-homura-guren-sakimaru-yanagiba-300mm","title":"Sakai Takayuki Homura Guren Sakimaru Yanagiba 300mm","description":"\u003cp\u003e\u003cb\u003eSakai Takayuki Homura Guren\u003cspan\u003e \u003c\/span\u003e- \u003c\/b\u003eForged by Master blacksmith Itsuo Doi, the Guren series of knives made an immediate impact when the team at Knifewear got a hold of them due to the unique shapes and elegant kurouchi finish, not often seen from Blacksmiths in Sakai. Forged with Aogami No.2. and clad in softer iron, this series of knives have a heft to them, which means they'll make great workhorses in your kitchen.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eAbout the Shape -\u003c\/b\u003eYanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":42762638262446,"sku":"ST-01190","price":691.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/products\/st-guren-sakimaru-yanagiba-300-1.jpg?v=1652205939"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0780\/9439\/collections\/a600IMG_3746.jpg?v=1595454204","url":"https:\/\/knifewear.mom\/en-de\/collections\/itsuo-doi.oembed","provider":"Knifewear - Handcrafted Japanese Kitchen Knives","version":"1.0","type":"link"}