Takeshi Saji SRS13 Damascus Tsuchime 240mm Kiritsuke with Ironwood Handle
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Limited production of handcrafted SRS13 Damascus Tsuchime kiritsuke knife by renowned Japanese knife making master Takeshi Saji.
- Origin (Made in): Echizen, Fukui Prefecture, Japan
- Brand: Takeshi Saji
- Craftsman: Takeshi Saji
- Knife Type: Kiritsuke Gyuto
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): SRS13
- Jigane (Cladding): Stainless Steel
- Hardness: 63± HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes:
- Tsuchime (Hammered)
- Blade Length: 240mm (9.4")
- Blade Height (at heel): 49mm
- Spine Thickness
- Above heel: 1.9mm
- Middle: 1.9mm
- Shape: Western-shaped
- Material: Desert Ironwood
- Bolster: Stainless Steel
- Length: 139mm
- Overall Length: 382mm
- Weight: 251g (8.85oz)
- 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.
About SRS13 Steel
SRS13 steel is the newer innovative high speed powdered stainless steel, which can be heat treated to HRC64. They are extremely sharp and fast cutting. Sometimes artisans choose not to push the HRC to the limit, leaving room for flexibility. Compared with SG2/R2 steel, SRS13 steel is less likely to chip due to the flexibility.
Wash and dry with a soft sponge, and safely store after use. 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.
Just a little backstory so you know my perspective. I am not a professional chef, I'm just some guy that started really getting into knife sharpening and Japanese Knives 3 1/2 years ago.
I have some VG 10 Knives which I will not name, because I think all them are still great. Also, I don't want to spread hate and elitism in a fun community. That being said, this SRS-13 steel with 63+ HRC is crazy sharp. I am slicing through onions like it was bread! It beats my other Damascus VG10 knife in a marginal way. The beauty of the handle and just feel of the polished spine to the unique choil and smooth handmade handle. This is also my 1st Kiritsuke and fits my cutting style. Lastly, I am extremely satisfied with this knife.