Takeshi Saji VG10 Black Damascus 180mm Gyuto with Brown Stag Bone Handle
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This Gyuto is handcrafted by Echizen master blacksmith Takeshi Saji using VG10 stainless steel, heat-treated to 60 HRC. The blade features a black-etched (Kurosome) Damascus finish that extends to the grind in this beautiful suminagashi pattern, and is paired with a rare brown stag bone handle. The famous Saji quality when it comes to forging, heat-treatment and grinding, and the thinness behind the edge make this knife a superior cutting performer. When it comes to aesthetic value, the stunning and exquisite fit and finish make this knife highly collectible.
- Origin (Made in): Echizen, Fukui Prefecture, Japan
- Brand: Takeshi Saji
- Craftsman: Takeshi Saji
- Knife Type: Gyuto
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): VG10
- Jigane (Cladding): Stainless Steel
- Hardness: 60 HRC
- Hand-forged, hand-ground, hand-sharpened
- Blade Finishes:
- Kurosome (Black Etched)
- Blade Length: 180mm (7.1")
- Blade Height (at heel): 44mm
- Spine Thickness
- Above heel: 2.4mm
- Middle: 2.3mm
- Shape: Western-shaped
- Material: Cow Bone ( Brown Stag Horn-effect)
- Bolster: Stainless Steel
- Length: 118mm
- Overall Length: 303mm
- Weight: 216g (7.62oz)
- 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 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 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.