Saji Gyuto Rainbow Damascus 210mm (8.3")
Best To Use
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Third-generation blacksmith Takeshi Saji from the famous Takefu Knife Village created a masterpiece with his new Rainbow Damascus limited edition series (we only got 2pcs of each). These knives could very well be a collector's item, although we believe that any knife should be used for its primary function, no matter how good it looks. So, you can keep them behind glass, or use them in your kitchen, just keep in mind that these knives are very special pieces of tools/art.
Gyuto is a Japanese version of a Chef's knife, intended for versatile use for chefs who prefer medium size multi-purpose knife, suitable to cut meat, fish and vegetables.
Saji Gyuto Rainbow Damascus 210mm (8.3") is definitely not just a looker. If you check under the hood, you will find some amazing specs there too. The core of this knife is made of the high-carbon Aogami #2 (Blue) steel, tempered to around 62-63 HRC, which was clad into layers of rust-resistant stainless steel, to which brass and copper were added to get this beautiful rainbow colors and Damascus pattern from which these knives got their name. So, you get a package of the high-carbon steel core, clad into layers of softer stainless steel, getting the best of both worlds. Aogami #2 is among the best Japanese steels around since it holds a sharp edge for a long time and is at the same time very easy to resharpen, but needs a lot of maintenance (wiping it dry after every use and oiling the blade), otherwise it develops rust extremely fast. But since the outer layers are stainless, it means the blade will be more forgiving and won't rust immediately if you'll forget to oil it (but please don't).
The Western style (Yo) handle is made of very dense and durable ironwood. The blade is secured to the handle with 3 stainless pins, the middle one features a mosaic design for the extra lavish look! A stainless bolster was added for comfortable grip and balance. The knife is safely stored in a traditional Japanese wooden box with a burned Saji's trademark kanji characters on the top.
In short, this knife is a great example of usable art!
|Steel type:||Aogami #2|
|Hardness (HRC scale):||62-63|
|Overall length:||335mm (13.2")|
|Blade length:||210mm (8.3")|
|Spine thickness:||2.0mm (0.08")|
|Weight:||230g (8.1 oz)|
|Handle length:||121mm (4.8")|
|Handle type / wood:||Western / Ironwood|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.