Takeshi Saji SRS13 Damascus Tsuchime 130mm Petty with Ironwood Handle
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This kiritsuke-petty is handcrafted by Echizen master blacksmith Takeshi Saji using super steel SRS13 as core, and heat-treated to 63 HRC. Although the SRS13 can be treated to a harder 64 HRC, Mr. Saji has chosen not to push the hardness to the extreme, therefore making the edge a bit tougher than an equivalent SG2 blade of the same edge geometry. The jigane is hand hammer with a beautiful tsuchime pattern then polished for luster. The grind is beautifully done, and has a beautiful Sumingashi (Damascus) finish. Superbly thin behind-the-edge, this petty gives a superior cutting performance. Handle made of beautifully polished desert ironwood.
- Origin (Made in): Echizen, Fukui Prefecture, Japan
- Brand: Takeshi Saji
- Craftsman: Takeshi Saji
- Knife Type: Kiritsuke-Petty
- 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)
- Suminagashi (Damascus)
- Blade Length: 130mm (5.1")
- Blade Height (at heel): 36mm
- Spine Thickness
- Above heel: 1.8mm
- Middle: 1.7mm
- Shape: Western Shaped
- Material: Ironwood
- Bolster: Stainless Steel
- Length: 104mm
- Overall Length: 249mm
- Weight: 125g (4.41oz)
- Engraved 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 ironwood 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.
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 polyethylene 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.