I am curious to know if you have used some Itsuo Doi, and how you find them to compare.mauichef wrote: ↑Fri Apr 22, 2022 5:41 pm I just love knives made by Keijiro Doi.
I remember when I first got into this hobby Mark use to have so many of his knives in stock. I never realized that I needed to buy them all
Now they are three times the price and as rare as hen's teeth!
Found this unused beauty in a BST thread with the Usuba/Santoku I posted recently.
210mm Funayuki/Deba in Aogami 2.
Show us your new knife!
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aporigine
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Re: Show us your new knife!
“The knife is the most permanent, the most immortal, the most ingenious of all man’s creations.”
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mauichef
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Re: Show us your new knife!
I have...but I can't compare them!
Mainly because I have only tried double bevel knives by Itsuo.
Conversely, I have only experienced singles by the father.
I have not sharpened any of my Doi blades yet so it's rather difficult to compare heat treats or other criteria given the very different natures of the knives father and son created.
But my experience with Itsuo's knives has always been very positive.
I really like his work. Don't know why there isn't one in my collection.
Mainly because I have only tried double bevel knives by Itsuo.
Conversely, I have only experienced singles by the father.
I have not sharpened any of my Doi blades yet so it's rather difficult to compare heat treats or other criteria given the very different natures of the knives father and son created.
But my experience with Itsuo's knives has always been very positive.
I really like his work. Don't know why there isn't one in my collection.
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XexoX
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Re: Show us your new knife!
I'm sure Mark can happily help you correct this oversight in your collection.
You can blame Mr. Suburban for my being here. 
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
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aporigine
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Re: Show us your new knife!
It came!
The new hotness!
My latest eBayaki!
360 mm sakimaru takobiki, purportedly from Ikeda Yoshikazu, and from ~30 years ago. No kanji on blade. Kanji on tang is pictured.
I would be very grateful if the local students of honyaki would tell me more about this blade. Theres a definite wavy hamon front and back. Im really really hoping W1 mizu. But I’m willing to be disabused.
Blade is not sharp, and I’m good with that. Its getting a full progression on the stones next week. Somebody recommend me a Jnat to fully develop a nice haze on the blade road.
on the tang:
The new hotness!
My latest eBayaki!
360 mm sakimaru takobiki, purportedly from Ikeda Yoshikazu, and from ~30 years ago. No kanji on blade. Kanji on tang is pictured.
I would be very grateful if the local students of honyaki would tell me more about this blade. Theres a definite wavy hamon front and back. Im really really hoping W1 mizu. But I’m willing to be disabused.
Blade is not sharp, and I’m good with that. Its getting a full progression on the stones next week. Somebody recommend me a Jnat to fully develop a nice haze on the blade road.
“The knife is the most permanent, the most immortal, the most ingenious of all man’s creations.”
- Yevgeny Zamyatin
- Yevgeny Zamyatin
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aporigine
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Re: Show us your new knife!
Me again with the new new hotness!
From bottom up:
1) Ogata SG2 nakiri 135 mm. Ootb I thought it wasn’t very sharp, but the finger test deceived. The blade stood my tougher test, and it bit into and slid through a sheet of newsprint against the grain with a few halting zones. A quick light stropping, and now it glides through the newsprint cleanly from heel to toe.
2) Yamashin W1 nakiri 165 mm. Not sharp ootb, but the geometry looks good considering the price. Some time setting an edge with a Shapton 1k until it did newsprint sideways, then a few quick strokes on the strop and it is now (face test performed!) shaving sharp. I have an onion living in justifiable fear.
The choil shot of my blade does not resemble the one in the store page. That blade has an unchanged taper from bottom to top. Mine has a fairly flat blade, beveling to a nice thin edge in the last half inch or so. Transition is visible just below the middle of the three blue dots.
I don’t plan to reset the blade geometry at this time. I want to experience what the blacksmith intended. What I will do sooner than later is dehorn the rather rough spine and choil.
3) Itsuo Doi gyuto 210 mm, blue 2 with iron cladding. Ootb it will cut newsprint with the grain but not across, not even a little. I haven’t done anything to it. The kasumi finish is a thing of beauty. I am thinking it was put on with a Jnat. It feels stout, solid and ready to do stuff when I hold it in my hand.
(edit) I just used the Doi to thinly slice a clove of garlic. The feel of it going through is positively silky. Can’t wait to sword some cow with it.
4) The sense of humor behind this item is something in which I take delight. And you just know that sooner rather than later, one of the above blades will claim first blood.
The Yamashin getting its varnish (and some of the vaguely tarry cement on the tang when I put it in the other way) removed, using the sovereign method: refluxing acetone! Everybody needs a tall-form beaker and a tantalum plate! The varnish was faintly tacky and hit me in a “blade not clean” ocd.
From bottom up:
1) Ogata SG2 nakiri 135 mm. Ootb I thought it wasn’t very sharp, but the finger test deceived. The blade stood my tougher test, and it bit into and slid through a sheet of newsprint against the grain with a few halting zones. A quick light stropping, and now it glides through the newsprint cleanly from heel to toe.
2) Yamashin W1 nakiri 165 mm. Not sharp ootb, but the geometry looks good considering the price. Some time setting an edge with a Shapton 1k until it did newsprint sideways, then a few quick strokes on the strop and it is now (face test performed!) shaving sharp. I have an onion living in justifiable fear.
The choil shot of my blade does not resemble the one in the store page. That blade has an unchanged taper from bottom to top. Mine has a fairly flat blade, beveling to a nice thin edge in the last half inch or so. Transition is visible just below the middle of the three blue dots.
3) Itsuo Doi gyuto 210 mm, blue 2 with iron cladding. Ootb it will cut newsprint with the grain but not across, not even a little. I haven’t done anything to it. The kasumi finish is a thing of beauty. I am thinking it was put on with a Jnat. It feels stout, solid and ready to do stuff when I hold it in my hand.
(edit) I just used the Doi to thinly slice a clove of garlic. The feel of it going through is positively silky. Can’t wait to sword some cow with it.
4) The sense of humor behind this item is something in which I take delight. And you just know that sooner rather than later, one of the above blades will claim first blood.
“The knife is the most permanent, the most immortal, the most ingenious of all man’s creations.”
- Yevgeny Zamyatin
- Yevgeny Zamyatin
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Riesgeurts
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Re: Show us your new knife!
That’s a beautiful knife! Let me know if you ever want to let it go… it would be a nice addition to my Keijiro collection 
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aporigine
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Re: Show us your new knife!
Heh, let me know if you tire of any of your Keijiros! It would be cool to have “father and son” knives.Riesgeurts wrote: ↑Thu Apr 28, 2022 9:38 am That’s a beautiful knife! Let me know if you ever want to let it go… it would be a nice addition to my Keijiro collection
“The knife is the most permanent, the most immortal, the most ingenious of all man’s creations.”
- Yevgeny Zamyatin
- Yevgeny Zamyatin
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mauichef
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Re: Show us your new knife!
What Keijiro CollectionRiesgeurts wrote: ↑Thu Apr 28, 2022 9:38 am That’s a beautiful knife! Let me know if you ever want to let it go… it would be a nice addition to my Keijiro collection
We need to see!
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Riesgeurts
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atang
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Re: Show us your new knife!
270mm Tesshu in white #1 flavor.
https://www.waterstoneknifesharpening.com
Lincoln Nebraska
Lincoln Nebraska
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Jeff B
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Re: Show us your new knife!
Excellent acquisition Adrian!
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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atang
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Re: Show us your new knife!
Doubtful. It says Shiraki in the description but being a new piece from 2022, I would say unlikely. Nakagawa perhaps? I think it will serve its role well as a prep beast and the extra wide bevel keeps this thing thin!! Though at its price point, definitely no kaygekio. The handle has to go, it’s like shaking hands with shrek. A shame cause it’s got a fabulous piece of buffalo horn. New knives can still be project knives, nothing wrong with that
https://www.waterstoneknifesharpening.com
Lincoln Nebraska
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Jeff B
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Re: Show us your new knife!
Now that shit made me laugh!
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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aporigine
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Re: Show us your new knife!
your credentials are beyond question
nice blade!
“The knife is the most permanent, the most immortal, the most ingenious of all man’s creations.”
- Yevgeny Zamyatin
- Yevgeny Zamyatin
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Hockey3081
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pd7077
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Re: Show us your new knife!
Slowly getting back into the knife game, and I seem to be on a bit of a copper kick lately so I jumped on the copper damascus nakiri that Jeff (Black Lotus) posted as soon as I saw it. The cladding is copper & 1084 with a 52100 core, and the handle is Tasmanian blackwood with a carbon fiber spacer and heirloom fit copper ferrule. It’s got a nice thin convex grind, and the 1084 should take on a nice patina. Can’t wait to get some board time with this thang!
--- Steve
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LaVieestBelle
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Re: Show us your new knife!
Wow thats gorgeous! almost too pretty to use.pd7077 wrote: ↑Fri May 20, 2022 6:41 pm Slowly getting back into the knife game, and I seem to be on a bit of a copper kick lately so I jumped on the copper damascus nakiri that Jeff (Black Lotus) posted as soon as I saw it. The cladding is copper & 1084 with a 52100 core, and the handle is Tasmanian blackwood with a carbon fiber spacer and heirloom fit copper ferrule. It’s got a nice thin convex grind, and the 1084 should take on a nice patina. Can’t wait to get some board time with this thang!