Takeshi Saji R2/SG2 Damascus 210mm Gyuto with Maki-e Art (Mount Fuji) Handle and Saya

[Limited Collection] This handcrafted R2/SG2 Damascus Gyuto from Master Saji offers an ergonomic handle with a balance point above the heel for precise and comfortable cutting, making it one of the most maneuverable knives you will ever use in the kitchen. Easily recognizable due to its Maki-e Art (Mount Fuji) Handle and Saya, this work of art is hand-drawn by renowned Echizen Maki-e artist, Master Kouichiro Tsukada, and will surely add an aesthetic touch to any kitchen.

Spec:

• Origin (Made in): Echizen, Fukui Prefecture, Japan
• Brand: Takeshi Saji
• Craftsman: Takeshi Saji
• Maki-e Artist: Kouichiro Tsukada
• Knife Type: Gyuto
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): R2/SG2
• Jigane (Cladding): Stainless Steel
• Hardness: 63 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes: Diamond Damascus
• Blade Length: 210mm (8.2") 
• Blade Height (at heel): 47mm 
• Spine Thickness
• Above heel: 2.4mm
• Middle: 1.8mm
• Handle
• Premium Custom Handle
• Shape: Marugata (Oval-shaped)
• Material: Maki-e on Wood
• Length: 139mm
• Overall Length: 363mm
• Weight: 190g (6.70oz) 
• Hand Chiseled Mark: In Japanese Kanji "Saji Made" (佐治作)
• Comes with Maki-e art Saya (Mount Fuji) by Master Kuochiro Tsukada

About Takeshi Saji 佐治 武士

Master Saji is the third generation blacksmith of Takefu City, Fukui Prefecture, who has been certified as a traditional knife craftsman at the age of 44. Now in his 70s, with over 30 years of experience in making handcrafted knives, Master Saji makes breathtakingly beautiful Damascus knives, which often paired with unique custom handles such as handcrafted iron wood handles. Having became a legend in hunting knife making, Master Saji has a unique eye for fine finish, and he's also innovating constantly by brining new looks to knives.

About Maki-e Art

Maki-e is the traditional Japanese art of Urushi-nuri (Japanese lacquer on wood) sprinkled or hand-drawn with gold and coloured-silver powder. This ancient art was developed in Heian period (794-1185), and was first used on the sheath of the karatachi sword.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.