Takeshi Saji VG10W Kurosome Colored Damascus 165mm Bunka

This VG10W Bunka is skilfully made by seasoned blacksmith Saji from Echizen, blending VG10 steel with tungsten (W) to boost its resistance to wear and facilitate sharpening. Its Kurosome Colored Damascus finish extends to the grind in a suminagashi pattern, topped off with an imitation-ivory wa-handle with triple ginmaki. Saji employs superior forging, heat-treatment, and grinding methods to achieve optimal cutting performance. This knife is exceptionally reliable and precisely constructed.

Spec:

• Origin (Made in): Echizen, Fukui Prefecture, Japan
• Brand: Takeshi Saji
• Craftsman: Takeshi Saji
• Knife Type: Bunka
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): VG10W
• Jigane (Cladding): Stainless Steel
• Hardness: 60 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes: 
• Colored Damascus
• Kurosome (Black Etched)
• Blade Length: 165mm (6.5") 
• Blade Height (at heel): 49mm 
• Spine Thickness
• Above heel: 1.9mm
• Middle: 1.9mm 
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Resin (Ivory-effect)
• Kuchiwa / Tsukajiri: Resin (Ivory-effect)
• Ginmaki: Nickel Copper (x3)
• Divider: Resin (Ivory-effect)
• Length: 129mm 
• Overall Length: 311mm 
• Weight: 152g (5.36oz) 
• Hand Chiseled Mark: In Japanese Kanji "Saji Made" (佐治作)
• Comes in a Saji wood box

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 become a legend in hunting knife making, Master Saji has a unique eye for fine finish, and he's also innovating constantly by bringing 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.