Takeshi Saji STRIX Mirror Tsuchime 175mm Santoku with Sea Wave Acrylic Handle

Discover the exceptional quality of Takeshi Saji's latest Mirror Tsuchime series. This STRIX stainless powdered steel has been heat-treated to 65 HRC, making it one of the hardest steels available. Unlike its varieties, STRIX is easier to sharpen because it gets its hardness from the metal base itself rather than from hard carbide particles that can make sharpening difficult. The superior hardness offers unbeatable cutting smoothness and edge retention. The knife features a beautiful sea wave acrylic handle for added style.

Spec:

• Origin (Made in): Echizen, Fukui Prefecture, Japan
• Brand: Takeshi Saji
• Craftsman: Takeshi Saji
• Knife Type: Santoku
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): SPG STRIX®
  
• Jigane (Cladding): Stainless Steel
• Hardness: 65 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes: 
• Mirror Polishing
• Tsuchime
  
• Blade Length: 175mm (6.9")
• Blade Height (at heel): 51mm
• Spine Thickness
• Above heel: 2.2mm
• Middle: 2.2mm
• Handle
• Shape: Western-shaped
• Material: Acrylic (Sea Wave Pattern)
  
• Color: Blue
• Bolster: Stainless Steel
• Length: 115mm
• Overall Length: 295mm
• Weight: 218g (7.69oz)
• Laser 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.

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.