Takeshi Saji Aogami #2 Colored Damascus 180mm Bunka with Ironwood Handle
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This Bunka is handcrafted by Echizen master blacksmith Takeshi Saji using Aogami #2 steel, heat-treated to 62-63 HRC. The blade features a colored Damascus finish that extends to the grind in this beautiful suminagashi pattern, and is paired with a western-styled handle made of desert ironwood. The famous Saji quality when it comes to forging, heat-treatment and grinding make this knife a superior cutting performer.
- Origin (Made in): Echizen, Fukui Prefecture, Japan
- Brand: Takeshi Saji
- Craftsman: Takeshi Saji
- Knife Type: Bunka
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Aogami #2 (Blue #2)
- Jigane (Cladding): Stainless Steel
- Hardness: 62-63 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes:
- Colored Damascus
- Blade Length: 180mm (7.1")
- Blade Height (at heel): 53mm
- Spine Thickness
- Above heel: 2.7mm
- Middle: 2.4mm
- Shape: Western-shaped
- Material: Desert Ironwood
- Bolster: Stainless Steel
- Length: 117mm
- Overall Length: 302mm
- Weight: 240g (8.47oz)
- 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.
Aogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Aogami #2 core. Avoid cutting into bones, frozen foods, hard fruit pits.
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.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.