Takeshi Saji SRS-13 Kiritsuke Gyuto 210mm with White Antler Handle

This Kiritsuke Gyuto is handcrafted by Echizen master blacksmith Takeshi Saji using SRS13 core steel, stainless steel clad, heat-treated to 63-64 HRC. The beautiful edge geometry ensures a smooth cutting performance, and the hand-hammered Tsuchime patterns are both functional and aesthetically pleasing. Paired with a handle made of rare White Stag Horn, this knife is not only a useful tool but a decorative piece in your kitchen.

Spec:

• Origin (Made in): Echizen, Fukui Prefecture, Japan
• Brand: Takeshi Saji
• Craftsman: Takeshi Saji
• Knife Type: Kiritsuke Gyuto
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): SRS13
• Jigane (Cladding): Stainless Steel
• Hardness: 63-64 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes: Tsuchime (Hammered)
• Blade Length: 210mm (8.3")
• Blade Height (at heel): 50mm
• Spine Thickness
• Above heel: 1.9mm
• Middle: 1.7mm
• Handle
• Shape: Western-shaped
• Material: White Antler Handle
  
• Bolster: Stainless Steel
• Length: 140mm
• Overall Length: 344mm
• Weight: 229g (8.07oz)
• Hand Chiseled Mark: In Japanese Kanji "Saji Made" (佐治作)

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.

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.