Bought this new at Korin last year, used it ONCE to cut a piece of salmon, has been sitting oiled in the box I bought it in ever since. Just can't justify having such a nice sushi knife sitting around and not being used.
From the last run of knives hand made by Keijiro Doi before his retirement
Knife: Suisin 300mm Takobiki
Box says "HSU-HAYATE-ST-300-LIGHT-R" and "Suisin Hayate Sakimaru Tako Light 11.7" (30cm)"
Style: Sakimaru Takobiki
Steel Type: Ao-niko Carbon
Blade: Single-Edged (right handed)
Hardness Rockwell C scale: 62
Handle Material: Magnolia Handle with Water Buffalo Horn bolster
Saya Cover: Magnolia wood
Maker: Keijiro Doi
What does the "light" designation mean? from Korin: "The Suisin Hayate Light series is basically forged with the same material as the regular Hayate series which is the Aoko steel. However, the Light Series are the Hayate knives that do not meet Mr. Doi's standard 100% so instead of putting an ebony handle on them, these knives are finished with the magnolia wooden handles." Please look at the pictures, you will not be able to notice the defect until it is pointed out...there is a pin sized imperfection on the backside of the blade in the brushed side...it is otherwise PERFECT in build and construction.
The ONLY thing indicating this is not brand new and right off the shelf at the store is the edge of the box has a tear in the cardboard from the clerk at the store opening it in a hurry when they were showing me different models. Blade is in Japanese tissue paper and then inside says. Very nice presentation box with Japanese writing on the outside.
The non "light" models start at $780; asking $600 shipped in USA via USPS priority mail to verified PayPal address. International shipping available with actual shipping rate being charged.
Since Master Keijiro Doi is now retired, there are no more new knives bearing his mark!
"酔心疾風　本霞
Master artisan in traditional blacksmithing arts, Keijiro Doi entered the world of Sakai Citys 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.
The 86 year-old craftsman is widely considered to be one of the finest knife blacksmiths who has ever lived and was awarded the highest honor bestowed on traditional craftsmen by the Japanese Government Throughout his illustrious career, Doi has produced blades for chefs and collectors worldwide. He learned the craft from his father when he began his apprenticeship 65 years ago. Doi gained acclaim through his perfection of a very difficult low temperature forging technique known as yakidoshi and is a pioneer of forging Ao-ko No.2 (Blue Steel), which was previously thought to be impossible.
Over the years Doi has consistently and masterfully perfected the art of knife forging and played an integral role in not only preserving this age-old technique and tradition, but creating an awareness and demand for it outside of Japan. His son and only pupil Itsuo Doi will carry on the familys legacy."
From the last run of knives hand made by Keijiro Doi before his retirement
Knife: Suisin 300mm Takobiki
Box says "HSU-HAYATE-ST-300-LIGHT-R" and "Suisin Hayate Sakimaru Tako Light 11.7" (30cm)"
Style: Sakimaru Takobiki
Steel Type: Ao-niko Carbon
Blade: Single-Edged (right handed)
Hardness Rockwell C scale: 62
Handle Material: Magnolia Handle with Water Buffalo Horn bolster
Saya Cover: Magnolia wood
Maker: Keijiro Doi
What does the "light" designation mean? from Korin: "The Suisin Hayate Light series is basically forged with the same material as the regular Hayate series which is the Aoko steel. However, the Light Series are the Hayate knives that do not meet Mr. Doi's standard 100% so instead of putting an ebony handle on them, these knives are finished with the magnolia wooden handles." Please look at the pictures, you will not be able to notice the defect until it is pointed out...there is a pin sized imperfection on the backside of the blade in the brushed side...it is otherwise PERFECT in build and construction.
The ONLY thing indicating this is not brand new and right off the shelf at the store is the edge of the box has a tear in the cardboard from the clerk at the store opening it in a hurry when they were showing me different models. Blade is in Japanese tissue paper and then inside says. Very nice presentation box with Japanese writing on the outside.
The non "light" models start at $780; asking $600 shipped in USA via USPS priority mail to verified PayPal address. International shipping available with actual shipping rate being charged.
Since Master Keijiro Doi is now retired, there are no more new knives bearing his mark!
"酔心疾風　本霞
Master artisan in traditional blacksmithing arts, Keijiro Doi entered the world of Sakai Citys 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.
The 86 year-old craftsman is widely considered to be one of the finest knife blacksmiths who has ever lived and was awarded the highest honor bestowed on traditional craftsmen by the Japanese Government Throughout his illustrious career, Doi has produced blades for chefs and collectors worldwide. He learned the craft from his father when he began his apprenticeship 65 years ago. Doi gained acclaim through his perfection of a very difficult low temperature forging technique known as yakidoshi and is a pioneer of forging Ao-ko No.2 (Blue Steel), which was previously thought to be impossible.
Over the years Doi has consistently and masterfully perfected the art of knife forging and played an integral role in not only preserving this age-old technique and tradition, but creating an awareness and demand for it outside of Japan. His son and only pupil Itsuo Doi will carry on the familys legacy."
