Suisin Hayate

Master artisan in traditional blacksmithing arts, Keijiro Doi entered the world of Sakai City’s traditional knife forging at the age of 19 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 blue carbon steel #2, 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. Master Doi has officially retired as 2013, and has passed on his line to his son, Itsuo Doi.

Specifications

• HRc: 62 
• Bevel: Single Edged 
• Steel Type: Blue or White Steel #2 (Moisture and acidity will cause discoloration or rust)

For Left-Handed Customer

• Left-handed blades must be special ordered from Japan, and will cost 50% more than the right-handed blades. Due to how each traditional Japanese knife is handmade by right handed craftsmen, it will take up to one year or more to forge and deliver.