|Master Artisan in Traditional Blacksmithing Arts, Mr. Keijiro Doi entered the world of Sakai City's traditional hand-forged knife crafting at the age of nineteen as an apprentice to his father, Kazuo Doi. |
Determined to master his chosen art, the younger Doi applied discipline and hard work to achieve the highest level of craftsmanship, perfecting his skill in the most challenging area of low temperature forging and producing the singularly sharp blades indispensable to professional chefs.
In particular, Doi has received great praise from top caliber chefs throughout Japan for his masterful use of ao-niko or No.2 Blue Steel, an especially high performance material that is extremely difficult to forge.
Doi lives and works by his motto, "A good craftsman never stops learning about his art," and has been improving his technique daily for 60 years. Keijiro Doi is proud to announce the apprenticeship of his son Itsuo, who hopes to carry on the tradition of Japanese hand forging.
The kengata yanagi is forged to look like a Japanese sword. It is used to slice boneless fish fillets into sashimi and toppings for sushi. The graceful, thin blade cuts beautiful slices in one long, drawing stroke.
Originated in Kansai (Osaka) region.