Japanese Chef Gyuto Knife - TAKESHI SAJI - Blue Steel No.2 Damascus - Colored - Fuji Urushi Makie series - Size:21/24cm
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Easy to rust

Japanese Chef Gyuto Knife - TAKESHI SAJI - Blue Steel No.2 Damascus - Colored - Fuji Urushi Makie series - Size:21/24cm

"Saji Takeshi” is the third generation owner of Saji Knives, a knife making company in Takefu City, Fukui Prefecture, one of Japan's leading cutlery production areas.

At the young age of 44, he was certified as a traditional craftsman and has been making machetes, knives, and kitchen knives with his experience and skills for over 30 years.

He has inherited the tradition, but is not limited to it. He has created his own unique worldview by incorporating Western elements into the shape of the blade and using new, highly functional materials for the handle.

¥147,840 *

¥147,840 Tax excluded

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Description

Takeshi Saji is the one of the most famous craftsmen of knives in Japan. With over 50 years of experience, he still creates new models of knives, which are so appreciated in Japan and abroad.

Specifications

Knife 21cm 24cm
Overall Length 335mm 380mm
Blade Length　 210mm 240mm
Blade Height at Base 45mm 47mm
Blade Thickness 2.3mm 2.35mm
Weight 215g 271g
  • Steel Type: Blue Steel No.2 Damascus - Colored
  • Blade Type:  Double Edged Blade
  • Handle Type: Wood coated with lacquer
  • Fuji Urushi Makie series
  • Craftsman: Takeshi Saji
  • Brand: Takeshi Saji
  • Made in Echizen, Fukui, Japan
Data sheet
Takeshi Saji - 佐治武士
id4570-21
Knife Care and Warnings

Please be careful!

・Please note that there may be individual variations in shape, finish, and color due to　the handcrafted nature of our knives and the use of natural materials for the handles.

・Do not cut frozen foods or bones with knives that are not specifically designed for that purpose. Doing so can cause significant damage to the blade. 

・Do not use a dishwasher for cleaning. It may cause rust and damage to the handle.

・After use, do not leave the knife dirty. Hand wash it with a neutral detergent and then remove any moisture. 

・Carbon steel knives are extremely prone to rusting, so clean and dry them promptly. When storing, apply camellia oil to the blade.

・Avoid using simple sharpeners as they can damage the blade. If you must use them, please follow up with maintenance using a whetstone.

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