This Kiritsuke Gyuto is handcrafted by Echizen master blacksmith Takeshi Saji using R2/SG2 steel, heat-treated to 63 HRC. The blade features a diamond Damascus finish that extends to the grind in this beautiful suminagashi pattern, and is paired with a premium ebony handle with white buffalo horn kuchiwa. 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.
- Origin (Made in): Echizen-Takefu, Fukui Prefecture, Japan
- Craftsman: Takeshi Saji
- Knife Type: Kiritsuke Gyuto
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): R2/SG2
- Jigane (Cladding): Stainless Steel
- Hardness: 63 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes: Diamond Damascus
- Blade Length: 240mm (9.4") / 270mm (10.6")
- Blade Height (at heel): 50mm / 54mm
- Spine Thickness
- Above heel: 2.1mm / 1.9mm
- Middle: 1.8mm / 1.7mm
- Premium Custom Handle
- Shape: Hachikaku (Octagonal)
- Material: Ebony
- Kuchiwa: Black / White Buffalo Horn
- Length: 144mm / 144mm
- Overall Length: 396mm / 433mm
- Weight: 200g (7.05oz) / 215g (7.58oz)
- Hand Chiseled Mark: In Japanese Kanji "By Saji" (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.
Wash and dry with 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.