{"title":"Takeshi Saji","description":"\u003cp\u003eTakeshi Saji (1948) is one of the most distinguished blacksmith masters in Japan, renowned for his innovative and adaptive craftsmanship, as well as the development of unique techniques such as Rainbow Damascus lamination. In 1992, he was officially certified as a “Traditional Master Craftsman”, a prestigious title awarded only to the best craftsmen in Japan.\u003c\/p\u003e","products":[{"product_id":"saji-bunka-rainbow-damascus-170mm","title":"Saji Bunka Rainbow Damascus 170mm (6.7\")","description":"\u003cp\u003eThird-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.\u003c\/p\u003e\n\u003cp\u003eBunka shape of the blade a multi-purpose shape, you'll be able to cut veggies, meat and fish with it. Due to its relatively flat belly it will perform best as a chopper, while the pointy tip will be useful for detailed work and cutting fish or meat.\u003c\/p\u003e\n\u003cp\u003eSaji Bunka Rainbow Damascus 170mm (6.7\") 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 \u003cstrong\u003erainbow\u003c\/strong\u003e colors and \u003cb\u003eDamascus\u003c\/b\u003e 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 \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eoiling the blade\u003c\/a\u003e), 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).\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eIn short, this knife is a great example of usable art!\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":20047962013784,"sku":"19011625738","price":550.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Saji_Bunka_Rainbow_Damascus_170mm_6.7.jpeg?v=1567652199"},{"product_id":"saji-gyuto-rainbow-damascus-210mm","title":"Saji Gyuto Rainbow Damascus 210mm (8.3\")","description":"\u003cp\u003eThird-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.\u003c\/p\u003e\n\u003cp\u003eGyuto 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\u003cspan\u003e \u003c\/span\u003eand\u003cspan\u003e \u003c\/span\u003evegetables.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":15297,\"3\":{\"1\":0},\"9\":0,\"10\":2,\"11\":0,\"12\":0,\"14\":[null,2,0],\"15\":\"Calibri\",\"16\":11}' data-sheets-value='{\"1\":2,\"2\":\"Saji Gyuto Rainbow Damascus 210mm (8.3\\\")\"}'\u003eSaji Gyuto Rainbow Damascus 210mm (8.3\")\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003eis 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\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003erainbow\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ecolors and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eDamascus\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003epattern 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 \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eoiling the blade\u003c\/a\u003e),\u003cspan\u003e \u003c\/span\u003eotherwise\u003cspan\u003e \u003c\/span\u003eit 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).\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eIn short, this knife is a great example of usable art!\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":20049483989080,"sku":"19010312739","price":600.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Saji_Gyuto_Rainbow_Damascus_210mm_8.3__19010312739.jpeg?v=1567652265"},{"product_id":"saji-petty-rainbow-damascus-135mm","title":"Saji Petty Rainbow Damascus 135mm (5.3\")","description":"\u003cp\u003eThird-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.\u003c\/p\u003e\n\u003cp\u003ePetty knives are basically a smaller version of Gyutos (Chef's knives), intended for all those smaller tasks where larger knives are deemed unwieldy. A must-have knife in every kitchen since it is used for peeling, paring and decorating food.\u003c\/p\u003e\n\u003cp\u003eSaji Petty Rainbow Damascus 135mm (5.3\") 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\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003erainbow\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ecolors and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eDamascus\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003epattern 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 \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eoiling the blade\u003c\/a\u003e),\u003cspan\u003e \u003c\/span\u003eotherwise\u003cspan\u003e \u003c\/span\u003eit 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).\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eIn short, this knife is a great example of usable art!\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":20049738235992,"sku":"19010706737","price":340.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Saji_Petty_Rainbow_Damascus_135mm_5.3__19010706737.jpeg?v=1553533564"},{"product_id":"saji-sujihiki-rainbow-damascus-240mm","title":"Saji Sujihiki Rainbow Damascus 240mm (9.5\")","description":"\u003cp\u003eThird-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.\u003c\/p\u003e\n\u003cp\u003eSujihiki (or slicer) knives are primarily intended for long pulls and precise cuts of meat and fish. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip.\u003c\/p\u003e\n\u003cp\u003eSaji Sujihiki Rainbow Damascus 240mm (9.5\") 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\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003erainbow\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ecolors and\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eDamascus\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003epattern 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 \u003ca href=\"\/products\/ballistol-knife-maintenance-oil-50ml\"\u003eoiling the blade\u003c\/a\u003e),\u003cspan\u003e \u003c\/span\u003eotherwise\u003cspan\u003e \u003c\/span\u003eit 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).\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eIn short, this knife is a great example of usable art!\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":20050420400216,"sku":"19011016740","price":620.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Saji_Sujihiki_Rainbow_Damascus_240mm_9.5__19011016740.jpeg?v=1567652228"},{"product_id":"saji-petty-wa-rainbow-damascus-135mm","title":"Saji Petty Wa Rainbow Damascus 135mm (5.3\")","description":"\u003cp\u003eHailing from world-renown Takefu Knife Village, Takeshi Saji is a third-generation blacksmith in his family. With his new Rainbow Damascus limited edition series, he created knives that are a true work of art and could very well be collector's items. We believe, however, that any knife should be used for its primary function, no matter how good it looks. Regardless whether you keep them behind glass or \u003cspan\u003eskillfully \u003c\/span\u003ewield them in your kitchen, these knives will always be a very attractive masterpiece.\u003c\/p\u003e\n\u003cp\u003ePetty or utility knives are basically a smaller version of gyutos or chef's knives, intended for all those smaller tasks where larger and wider knives are deemed unwieldy. A must-have in every kitchen, this small general-purpose knife is used for peeling and slicing fruit and vegetables, while its compact size and a relatively narrow blade also makes it very nimble and thus perfect for filleting fish, cutting poultry, slicing smaller pieces of dry meats and trimming meat. The blade is 135 mm (6.3\") long. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSaji Petty Rainbow Damascus 135mm (5.3\") 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 high-carbon Aogami #2 (Blue) steel, tempered to around 62-63 HRC. The core is clad with multiple layers of rust-resistant stainless steel to which brass and copper were added, producing a beautiful, iridescent rainbow Damascus pattern that gives these knives their name.\u003c\/p\u003e\n\u003cp\u003eAogami #2 ranks among the best Japanese steels because it maintains sharpness for a very long time, whilst it is also very easy to resharpen. Due to relatively high percentage of carbon, however, these knives need to be carefully maintained (wipe it dry after every use and oil the blade) to prevent the development of rust. Because the master smith decided to clad the core into layers of stainless steel, the blade is more resistant and forgiving and will not rust immediately if you forget to oil it (but please don’t). Only the bottom part of the blade, where the core made of Aogami steel is directly exposed, is more sensitive.\u003c\/p\u003e\n\u003cp\u003eThe Japanese style (Wa) handle is made of very dense and durable rosewood.\u003c\/p\u003e\n\u003cp\u003eThe knife is safely stored in a traditional Japanese wooden box with a burned Saji's trademark kanji characters on the top.\u003c\/p\u003e\n\u003cp\u003eIn short, this knife is a great example of usable art!\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":39279007203416,"sku":"190107401091","price":350.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SajiPettyWaRainbowDamascus135_190107401091.jpg?v=1750232434"},{"product_id":"saji-deba-g3-150mm","title":"Saji Deba G3 150mm (5.9\")","description":"\u003cp\u003eA \u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003etrue connoisseur of Japanese knives will be able to tell straight away that this is a \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\" data-mce-href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\"\u003eTakeshi Saji\u003c\/a\u003e knife. A living legend, master blacksmith Saji, started working in this industry nearly six decades ago, crafting mostly hunting knives, before eventually turning his attention to kitchen knives\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eSaji \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eDeba\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e G3 in 150mm (5.9\") blade length is a heavy traditional Japanese knife for rougher tasks, intended for filleting fish and poultry. It's a single bevel knife \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e(for explanation read the \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/blade-construction-geometry\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eBlade Construction: Geometry\u003c\/span\u003e\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e article)\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e, which means \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eonly right-handed\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e users can wield it. A heavy knife, a proud member of the traditional Japanese trio (along with yanagiba and usuba knives)\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThe construction of this deba is ni-mai (read more about it in the article \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade construction: Lamination\u003c\/a\u003e). The heart of this knife is made from Hitachi's \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eSilver III steel\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e (also named Ginsan steel or Ginsanko \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e- for more go to \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eSteel: the heart of Japanese knives\u003c\/span\u003e\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e)\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e which was hardened to around \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e60-61 HRC\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well, which is especially convenient when working with salty fish. It is also highly regarded for its fine sharpness and edge retention, in addition to low maintenance requirements. R\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eead more about how to take care of Japanese knives in our \u003c\/span\u003e\u003ca data-mce-fragment=\"1\" href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\" data-mce-href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eKnife maintenance\u003c\/span\u003e\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e blog post\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003eT\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003ehe handle falls into one of those you-like-it-or-you-don’t categories: it’s made out of \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003estag antlers\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003e and each individual piece was hand-picked by Saji himself to ensure it balances the knife, is comfortable and secure to grip. The choice of the material not only gives it a special look but is more resilient than traditional wooden wa handles. Adding an element of prestige is a brass ferrule and a single, delicate rivet\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003eI\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003et’s hard to argue with the statement that Saji’s knives are on a whole different level to the rest. Heavily influenced by his start with hunting knives you can spot them from miles away and the attention to detail is exquisite. There is no room for imperfections, which is just one of the reasons that make this knife a collector’s piece.\u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":39689019883608,"sku":"190101071122","price":240.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Saji-Deba-G3-150mm_190101071122_1.jpg?v=1635150288"},{"product_id":"saji-yanagiba-g3-270mm","title":"Saji Yanagiba G3 270mm (10.6\")","description":"\u003cp\u003eA \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003etrue connoisseur of Japanese knives will be able to tell straight away that this is a \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\" data-mce-href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\"\u003eTakeshi Saji\u003c\/a\u003e knife. A living legend, master blacksmith Saji, started working in this industry nearly six decades ago, crafting mostly hunting knives, before eventually turning his attention to kitchen knives\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eSaji \u003cb data-mce-fragment=\"1\"\u003eYanagiba\u003c\/b\u003e G3 in 270mm (10.6\") blade length is a heavy traditional Japanese knife originally used for cutting thin slices of raw fish - yes, sushi! 😃 Its fine sharpness ensures very little cellular damage in the cut surface, which is particularly important for dishes where the fish is eaten raw because it helps to preserve the original flavor and texture of the fish. Nowadays it can also be used for cutting large pieces of meat (especially for steaks) due to its long, thin blade\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIt's a single bevel knife \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e(for explanation read the \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eBlade Construction: Geometry\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\"\u003e article)\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e, which means \u003c\/span\u003e\u003cb\u003eonly right-handed\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e users can wield it. Yanagiba is a proud member of the traditional Japanese trio (along with deba and usuba knives).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eThe construction of this deba is ni-mai (read more about it in the article \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003eBlade construction: Lamination\u003c\/a\u003e). The heart of this knife is made from Hitachi's \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eSilver III steel\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e (also named Ginsan steel or Ginsanko \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e- for more go to \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eSteel: the heart of Japanese knives\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e)\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e which was hardened to around \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e60-61 HRC\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e. Due to its high content of Chromium (Cr), Ginsan steel will resist corrosion very well, which is especially convenient when working with salty fish. It is also highly regarded for its fine sharpness and edge retention, in addition to low maintenance requirements. R\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eead more about how to take care of Japanese knives in our \u003c\/span\u003e\u003ca href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/learn\/maintenance-of-kitchen-knives#patina\"\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003eKnife maintenance\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e blog post\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003eT\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003ehe handle falls into one of those you-like-it-or-you-don’t categories: it’s made out of \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003estag antlers\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003e and each individual piece was hand-picked by Saji himself to ensure it balances the knife, is comfortable and secure to grip. The choice of the material not only gives it a special look but is more resilient than traditional wooden wa handles. Adding an element of prestige is a brass ferrule and a single, delicate rivet\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp\u003eI\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\" data-mce-style=\"font-weight: 400;\"\u003et’s hard to argue with the statement that Saji’s knives are on a whole different level to the rest. Heavily influenced by his start with hunting knives, you can spot them from miles away and the attention to detail is exquisite. There is no room for imperfections, which is just one of the reasons that make this knife a collector’s piece.\u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":39689124479064,"sku":"190113201121","price":290.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/Saji-Yanagiba-G3-270mm_190113201121_1.jpg?v=1635154993"},{"product_id":"saji-gyuto-wa-rainbow-damascus-210mm","title":"Saji Gyuto Wa Rainbow Damascus 210mm (8.3\")","description":"\u003cp\u003e\u003cstrong\u003eSaji Gyuto Wa Rainbow Damascus 210mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife for preparing meat, fish and vegetables. Third-generation blacksmith Takeshi Saji from the famous Takefu Knife Village created another masterpiece to add to his Rainbow Damascus limited edition series, which undergo a special lamination process where copper and brass are added to achieve the distinct vibrant look. The knife’s looks aren’t the only thing that’s sharp, though, as its core is made of high-carbon Aogami #2 steel that gives the knife an extremely fine sharpness.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eAogami #2 is a very popular steel in Japanese knifemaking and one of the finest high-carbon steels, meaning the knives forged from it will have excellent edge retention and also sharpen very easily. At the same time, it is less resistant to corrosion, meaning the blade can develop a patina, while longer exposure to water or other corrosives could also lead to rusting. This is improved to some extent with the addition of chromium and tungsten, but it’s still a high-carbon steel that should be maintained accordingly (⚠️ read more about knife maintenance here). Aogami #2 steel is composed of carbon (C) 1.1 %, chromium (Cr) 0.5 %, manganese (Mn) 0.3%, and tungsten (W) 1.5%.\u003c\/p\u003e\n\u003cp\u003eLearn more about knife maintenance \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade’s unique look was achieved by wedging the blade's core between layers of softer, rust-resistant stainless steel, to which brass and copper were added. The result is a beautiful rainbow-colored damascus pattern, from which these knives got their name. This is not just a cosmetic feature, though, as the outer layers improve the knife's structural integrity and help prevent breakage, as well as any other damage such as corrosion of the blade.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe rainbow-colored damascus pattern was achieved by adding brass and copper to the outer, protective layers of the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe rosewood handle in Japanese (Wa) style is comfortable for right- and left-handed users, due to its octagonal shape.\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":39808303071320,"sku":"410103121118","price":600.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SajiGyutoWaRainbowDamascus210mm_410103121118.jpg?v=1643294625"},{"product_id":"saji-santoku-r2-karin-180mm","title":"Saji Santoku R2 Karin 180mm (7.1\")","description":"\u003cp\u003e\u003cstrong\u003eSaji Santoku R2 Karin 180mm\u003c\/strong\u003e is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. Santoku knives are usually shorter and flatter, which is ideal for fast chopping on the cutting board, and will therefore excel with vegetable prep. But with a blade long enough and a fine tip, it’s still great for slicing fish and meat and also finer mincing and precise work. R2\/SG2 is a steel without compromises – high hardness of around 64 HRC, great corrosion resistance and easy sharpening. Plus Takeshi Saji's magic touch. What more could you ask for?\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003eSantoku is a multi-purpose Japanese kitchen knife and will serve all those looking for an agile knife with a slight emphasis on vegetable preparation, due to its flatter blade. Santoku knives are the most commonly used knives in Japanese home kitchens and have in recent years conquered the rest of the world too.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003eR2 (also called SG2) steel is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) that improves the blade’s wear resistance. R2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eA high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade is dotted with miniscule circular hammer imprints. This isn’t just a cosmetic feature, as the imprints also help form tiny pockets of air between the blade and the food, which helps with easier separation and therefore less annoying sticking occurs when preparing our meal.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe name Karin (花梨) refers to the handle made out of Chinese quince, which is often used to make instruments, such as the traditional Japanese \u003cem\u003eshamisen.\u003c\/em\u003e The handle is round and smooth, which makes it an ideal choice for any cook, regardless of being right- or left-handed!\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":39809609793624,"sku":"410108101202","price":500.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SajiSantokuR2Karin180mm_410108101202.jpg?v=1756725290"},{"product_id":"saji-gyuto-vg-10-rainbow-damascus-210mm","title":"Saji Gyuto VG-10 Rainbow Damascus 210mm (8.3\")","description":"\u003cp\u003eMaster Takeshi Saji, known for his eye-catching and extravagant knives, played on the golden-orange hues of his now almost signature rainbow damascus finish and matched them with a striking cow bone handle. The latter might not be for everybody, but it makes this knife a very special piece. Etched tiger stripes flowing along the handle give the knife a primal look, and it has just as big an appetite for food as a hungry tiger waiting on its prey.\u003c\/p\u003e\n\u003cp\u003eThis fiery knife is not just an art piece to admire though, as it's still a great performer made of superior stainless VG-10 steel. So put it behind glass, show it to your friends, but make sure to use it as well!\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eVG-10 (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade’s unique look was achieved by wedging the blade's core between layers of softer, rust-resistant stainless steel, to which brass and copper were added. The result is a beautiful rainbow-colored Damascus pattern from which these knives got their name. This is not just a cosmetic feature, though, as the outer layers improve the knife's structural integrity and help prevent breakage, as well as any other damage such as corrosion of the blade.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eBeautiful rainbow-colored Damascus pattern was achieved by adding brass and copper to the outer, protective layers of the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThis gyuto was fitted with a daring western style (Yo) handle made out of cow bone, which had pigments added to it to achieve a flashy orange color.\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":39979013800024,"sku":"420103121291","price":680.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SajiGyutoVG-10RainbowDamascus240mm_420103161290_1.jpg?v=1656493645"},{"product_id":"saji-chuka-vg-10-damascus-220mm","title":"Saji Chuka VG-10 Damascus 220mm (8.7\")","description":"\u003cp\u003eIt’s not just about size, it’s how you use it. With this monumental piece from Takeshi Saji, this saying absolutely holds water. This knife takes an experienced—and strong while you're at it—hand to properly utilize. Coming with a handle of equal heft and presence, as a knife of such magnitude needs it to be handled properly.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eChuka\u003c\/em\u003e 中華, is a term used for Chinese-Japanese cuisine that developed in Japan, under the influence of Chinese immigrants. It combines elements of both cooking styles, and in similar fashion, the master blacksmith integrated components of both the cultures’ cutlery traditions. In Chinese kitchens, such large knives are widely used, as their flat and tall blades are great for chopping and easy food transfer, but are made of softer stainless steels. Saji opted for VG-10 steel, with similar easygoing stainless characteristics, but a high carbon content and hardness upwards of 60 HRC. Plus, of course, Saji-san’s magic touch, making this knife nothing to joke about in terms of chopping performance.\u003c\/p\u003e\n\u003cp\u003eOf course, he added a bit of his recognizable style and grandeur. The large surface of this blade almost works as a canvas for the maestro Saji-san, showing off a beautiful damascus finish that starts as a vast landscape of shadowy terrain and then transforms into layers of wavy alternating steel. The cutting edge or \u003cem\u003ekireha\u003c\/em\u003e was etched with acid to achieve a dark forced patina and match the blackish appearance of the blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eIn Chinese kitchens, the bulk of the work is usually done with just one knife. The large cleaver shape is great for chopping and easy food transfer, with an added heft that allows the user to hack through harder produce (🚨 but \u003cem\u003enot\u003c\/em\u003e through bones and joints!). Longer slicing motions, as well as finer techniques such as mincing, dicing or the julienne are no trouble for the Chinese cleaver, either, due to the long and thin cutting edge.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eVG-10 (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant which translates to long-lasting, smooth sharpness.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe core layer consisting of VG-10 steel was sandwiched between layers of softer, pliable steel that had been forged together to create a rippling damascus pattern. This technique is called \u003cem\u003esan-mai\u003c\/em\u003e and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade sports a beautiful dark 15-layer nickel Damascus finish.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Western style (Yo) handle is made of very dense and durable ironwood.\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":39979042209880,"sku":"190109141265","price":1400.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SajiV10Chuka220mm_190109141265_2.jpg?v=1656496813"},{"product_id":"saji-gyuto-srs13-tsuchime-210mm","title":"Saji Gyuto SRS13 Tsuchime 210mm (8.3\")","description":"\u003cp\u003e\u003cstrong\u003eSaji Gyuto SRS13 Tsuchime 210mm\u003c\/strong\u003e (8.3\") is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. But to just call it a kitchen knife would be a massive understatement.\u003c\/p\u003e\n\u003cp\u003eIt’s a truly out-of-this-world piece of knifemaking, from its looks and all the way down to specifics. Its heart was forged out of SRS13, a high-speed powder steel that has recently been gaining popularity with blacksmiths. Renowned for its high hardness and excellent corrosion resistance, blades forged from it will have a fine and long-lasting sharpness.\u003c\/p\u003e\n\u003cp\u003eA great addition to any passionate knife connoisseur's collection.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eSRS13 steel is a powder steel, which are known for being able to achieve a high hardness and resist corrosion very well. This combination makes them especially fitting for kitchen knives. SRS13 is usually hardened to a respectable hardness of around 64 HRC, meaning it will keep a sharp edge for a long time and won’t be needed to resharpened often. It also has great wear and corrosion resistance, so you won’t have to worry too much about maintenance.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003eSRS13 is composed of: carbon (C) 1.3%, chromium (Cr) 13.0%, molybdenum (Mo) 2.75%, tungsten (W) 1.25%, vanadium (V) 1.5%, manganese (Mn) 0.3% and silicon (Si) 0.3%.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eA high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003cem\u003e(hagane)\u003c\/em\u003e and of two secondary, outer layers of softer steel \u003cem\u003e(jigane)\u003c\/em\u003e that protect the prior.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric impressions on its upper part. The lower part of the blade was treated to a high-polish, which ends at the hamon, which is the thin line flowing along the cutting edge. It shows the border between the \u003cem\u003ehagane\u003c\/em\u003e (blade's core) and jigane (outer layers).\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eWestern style (Yo) handle with steel rivets, made of very dense and durable ironwood.\u003cbr\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":39980530958424,"sku":"190103121296","price":650.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SajiGyutoSRS13Tsuchime210mm_190103121296_1.jpg?v=1756725251"},{"product_id":"saji-sujihiki-r2-ironwood-240mm","title":"Saji Sujihiki R2 Ironwood 240mm (9.5\")","description":"\u003cp\u003eSaji Sujihiki R2 Ironwood 240mm (9.5\") 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 powder R2 Steel, tempered to around 63 HRC, and clad into layers of rust-resistant stainless steel which gives this knife a one of a kind\u003cspan\u003e \u003c\/span\u003eDamascus\u003cspan\u003e \u003c\/span\u003epattern.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 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!\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eSujihiki (or slicer) knives are primarily intended for long pulls and precise cuts of meat and fish. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eR2 steel is high-quality \u003ca title=\"Steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003epowder steel\u003c\/a\u003e, easy to maintain and sharpen and has long edge retention.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade sports a beautiful dark nickel \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eDamascus finish\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe 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. \u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eTakeshi Saji (1948) \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis one of the most distinguished blacksmith masters in Japan. In 1992, he was officially certified as a “Traditional Master Craftsman”, a prestigious title awarded only to the best craftsmen in Japan. He’s the third-generation blacksmith and his workshop is located at the Takefu Knife Village in Echizen, where he forges knives together with his two apprentices.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e→ \u003c\/strong\u003eRead more on \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\"\u003eBLACKSMITH: TAKESHI SAJI\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":40024554766424,"sku":"190110161263","price":650.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/products\/SajiSujihikiR2Ironwood240mm_190110161263_1.jpg?v=1756725246"},{"product_id":"saji-gyuto-vg-10-rainbow-rwo-240mm","title":"Saji Gyuto VG-10 Rainbow RWO 240mm (9.5\")","description":"\u003cp\u003e\u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\" title=\"Master Blacksmith Takeshi Saji\"\u003eMaster Takeshi Saji\u003c\/a\u003e, known for his eye-catching and extravagant knives, played on the golden-orange hues of his now almost signature rainbow damascus finish.\u003c\/p\u003e\n\u003cp\u003eThis fiery knife is not just an art piece to admire though, as it's still a great performer made of superior stainless VG-10 steel. So put it behind glass, show it to your friends, but make sure to use it as well!\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\" title=\"Japanese blade shape\"\u003eGyuto is the most versatile and useful blade shape\u003c\/a\u003e in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eVG-10 (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"Stainless Japanese steel\"\u003eVG-10 steel is a stainless steel\u003c\/a\u003e with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade’s unique look was achieved by \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"San-mai blade lamination\"\u003ewedging the blade's core between layers of softer, rust-resistant stainless steel\u003c\/a\u003e, to which brass and copper were added. The result is a beautiful rainbow-colored Damascus pattern from which these knives got their name. This is not just a cosmetic feature, though, as the outer layers improve the knife's structural integrity and help prevent breakage, as well as any other damage such as corrosion of the blade.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Blade geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe beautiful \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Rainbow color damascus pattern\"\u003erainbow-colored Damascus pattern\u003c\/a\u003e was achieved by adding brass and copper to the outer, protective layers of the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe rosewood and maple handle in Japanese (Wa) style is comfortable for right- and left-handed users, due to its octagonal shape.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\" title=\"Takeshi Saji\"\u003eTakeshi Saji\u003c\/a\u003e (1948)\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eis one of the most distinguished blacksmith masters in Japan. He was officially certified as a “Traditional Master Craftsman”, a prestigious title awarded only to the best craftsmen in Japan. He’s the third-generation blacksmith and his workshop is located at the Takefu Knife Village in Echizen, where he forges knives together with his two apprentices. Yu Kurosaki and other masters from the Takefu cooperative honed their skills under his guidance\u003c\/span\u003e.\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":44407587832097,"sku":"410103161398","price":850.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SajiGyutoVG-10RainbowRWO240mm_410103161398_1.jpg?v=1757922394"},{"product_id":"saji-gyuto-r2-ironwood-210mm","title":"Saji Gyuto R2 Ironwood 210mm (8.3\")","description":"\u003cp\u003eSaji Gyuto R2 Ironwood 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 powder R2 Steel, tempered to around 63 HRC, and clad into layers of rust-resistant stainless steel which gives this knife a one of a kind\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDamascus\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003epattern.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe core of this knife is made of the powder R2 Steel, tempered to around 63 HRC, and clad into layers of rust-resistant stainless steel which gives this knife a one of a kind\u003cspan\u003e \u003c\/span\u003eDamascus\u003cspan\u003e \u003c\/span\u003epattern.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Japanese blade shape\" href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\" data-mce-href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\" data-mce-fragment=\"1\"\u003eGyuto is the most versatile and useful blade shape\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eR2 steel is high-quality \u003ca title=\"Steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003epowder steel\u003c\/a\u003e, easy to maintain and sharpen and has long edge retention.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Blade geometry\" data-mce-fragment=\"1\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e\u003cspan data-mce-fragment=\"1\"\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade sports a beautiful dark nickel \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eDamascus finish\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe 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. \u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eTakeshi Saji (1948) \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis one of the most distinguished blacksmith masters in Japan. In 1992, he was officially certified as a “Traditional Master Craftsman”, a prestigious title awarded only to the best craftsmen in Japan. He’s the third-generation blacksmith and his workshop is located at the Takefu Knife Village in Echizen, where he forges knives together with his two apprentices.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e→ \u003c\/strong\u003eRead more on \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\"\u003eBLACKSMITH: TAKESHI SAJI\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":46801165287770,"sku":"410103121507","price":630.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SajiGyutoR2Ironwood210mm_410103121507_2.jpg?v=1756725219"},{"product_id":"saji-gyuto-vg-10-gold-rwo-240mm","title":"Saji Gyuto VG-10 Gold RWO 240mm (9.4\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eSaji Gyuto VG-10 Gold RWO 240mm is a \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eversatile\u003c\/span\u003e Japanese kitchen knife suitable for preparing meat, fish and vegetables. However, it would be an injustice to call it just a kitchen knife, as it is a remarkable example of blacksmith's craftsmanship - from its unique design to its very specific features.\u003c\/p\u003e\n\u003cp\u003eKnives from the Gold series by blacksmith Takeshi Saji of the renowned Takefu Knife Village cooperative get their distinctive look from a special lamination process where brass is added to the outer layers to achieve a gold-colored damascus pattern. But it's not all about looks - Saji has opted for VG-10 steel with stainless properties and a high carbon content, resulting in a hardness of over 61 HRC, which means the knife will have an exceptionally fine edge.\u003c\/p\u003e\n\u003cp\u003eTogether with some of the master blacksmith's magic, this knife is a truly special piece that is sure to impress. A great addition to any knife enthusiast's collection.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Gyuto\" href=\"\/collections\/gyuto-knives-chefs-knife\" data-mce-href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca title=\"VG-10 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness.\u003cbr\u003e\u003c\/span\u003eLearn more about knife maintenance \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade’s unique look was achieved by wedging the blade's core between layers of softer, rust-resistant stainless steel, to which brass and copper were added. This lamination style is also called \u003ca title=\"San-mai lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai lamination\u003c\/a\u003e. The result is a beautiful dark rainbow-colored damascus pattern, from which these knives got their name. This is not just a cosmetic feature, though, as the outer layers improve the knife's structural integrity and help prevent breakage, as well as any other damage such as corrosion of the blade.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e with a hamaguri grind. The spine and choil of the blade are unpolished.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe beautiful gold-toned \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Damascus pattern\"\u003edamascus pattern\u003c\/a\u003e was achieved by adding brass to the outer protective layers of the blade, and the blade was further etched to create the unique dark appearance of the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe rosewood handle with a maple wood ferrule is designed in Japanese (Wa) style. Its octagonal symmetrical shape makes it suitable for right- and left-handed users.\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":46985316925786,"sku":"410103161337","price":815.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SajiGyutoVG-10GoldRWO240mm_9.4___410103161337_1.jpg?v=1750232379"},{"product_id":"saji-petty-vg-10-gold-rwo-135mm","title":"Saji Petty VG-10 Gold RWO 135mm (5.3\")","description":"\u003cp\u003eThe Saji Petty VG-10 Gold RWO 135 mm is a small Japanese kitchen knife suitable for preparing meat, fish and vegetables. However, it would be an injustice to call it just a kitchen knife, as it is a remarkable example of blacksmith's craftsmanship - from its unique design to its very specific features.\u003c\/p\u003e\n\u003cp\u003eKnives from the Gold series by blacksmith Takeshi Saji of the renowned Takefu Knife Village cooperative get their distinctive look from a special lamination process where brass is added to the outer layers to achieve a gold-colored damascus pattern. But it's not all about looks - Saji has opted for VG-10 steel with stainless properties and a high carbon content, resulting in a hardness of over 61 HRC, which means the knife will have an exceptionally fine edge.\u003c\/p\u003e\n\u003cp\u003eTogether with some of the master blacksmith's magic, this knife is a truly special piece that is sure to impress. A great addition to any knife enthusiast's collection.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca title=\"Petty knife\" href=\"\/collections\/petty-paring-utility-knives-small\"\u003ePetty knives\u003c\/a\u003e are basically smaller versions of Gyuto knives (Chef's knife). Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy. On and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"VG-10 steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness.\u003cbr\u003e\u003c\/span\u003eLearn more about knife maintenance \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade’s unique look was achieved by wedging the blade's core between layers of softer, rust-resistant stainless steel, to which brass and copper were added. This lamination style is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"San-mai lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai lamination\u003c\/a\u003e. The result is a beautiful dark rainbow-colored damascus pattern, from which these knives got their name. This is not just a cosmetic feature, though, as the outer layers improve the knife's structural integrity and help prevent breakage, as well as any other damage such as corrosion of the blade.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e with a hamaguri grind. The spine and choil of the blade are unpolished.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe beautiful gold-toned \u003ca title=\"Damascus pattern\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003edamascus pattern\u003c\/a\u003e was achieved by adding brass to the outer protective layers of the blade, and the blade was further etched to create the unique dark appearance of the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe rosewood handle in Japanese (Wa) style is comfortable for right- and left-handed users, due to its octagonal shape.\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":46985420669274,"sku":"410107061336","price":400.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SajiPettyVG-10GoldRWO130mm_410107061336_3.jpg?v=1750232377"},{"product_id":"saji-gyuto-vg-10-gold-rwo-210mm","title":"Saji Gyuto VG-10 Gold RWO 210mm (8.3\")","description":"\u003cp\u003eSaji Gyuto VG-10 Gold RWO 210mm is a \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eversatile\u003c\/span\u003e Japanese kitchen knife suitable for preparing meat, fish and vegetables. However, it would be an injustice to call it just a kitchen knife, as it is a remarkable example of blacksmith's craftsmanship - from its unique design to its very specific features.\u003c\/p\u003e\n\u003cp\u003eKnives from the Gold series by blacksmith Takeshi Saji of the renowned Takefu Knife Village cooperative get their distinctive look from a special lamination process where brass is added to the outer layers to achieve a gold-colored damascus pattern. But it's not all about looks - Saji has opted for VG-10 steel with stainless properties and a high carbon content, resulting in a hardness of over 61 HRC, which means the knife will have an exceptionally fine edge.\u003c\/p\u003e\n\u003cp\u003eTogether with some of the master blacksmith's magic, this knife is a truly special piece that is sure to impress. A great addition to any knife enthusiast's collection.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Gyuto\" href=\"\/collections\/gyuto-knives-chefs-knife\"\u003eGyuto\u003c\/a\u003e is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca title=\"VG-10 steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness.\u003cbr\u003e\u003c\/span\u003eLearn more about knife maintenance \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade’s unique look was achieved by wedging the blade's core between layers of softer, rust-resistant stainless steel, to which brass and copper were added. This lamination style is also called \u003ca title=\"San-mai lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai lamination\u003c\/a\u003e. The result is a beautiful dark rainbow-colored damascus pattern, from which these knives got their name. This is not just a cosmetic feature, though, as the outer layers improve the knife's structural integrity and help prevent breakage, as well as any other damage such as corrosion of the blade.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e with a hamaguri grind. The spine and choil of the blade are unpolished.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe beautiful gold-toned \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Damascus pattern\"\u003edamascus pattern\u003c\/a\u003e was achieved by adding brass to the outer protective layers of the blade, and the blade was further etched to create the unique dark appearance of the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe rosewood handle in Japanese (Wa) style is comfortable for right- and left-handed users, due to its octagonal shape.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eTakeshi Saji (1948) \u003c\/span\u003e\u003cspan\u003eis one of the most distinguished blacksmith masters in Japan. In 1992, he was officially certified as a “Traditional Master Craftsman”, a prestigious title awarded only to the best craftsmen in Japan. He’s the third-generation blacksmith and his workshop is located at the Takefu Knife Village in Echizen, where he forges knives together with his two apprentices.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e→ \u003c\/strong\u003eRead more on \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\"\u003eBLACKSMITH: TAKESHI SAJI\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":47085669122394,"sku":"410103121519","price":780.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SajiGyutoVG-10GoldRWO210mm_410103121519_1.jpg?v=1750232375"},{"product_id":"saji-bunka-vg-10-gold-rwo-165mm","title":"Saji Bunka VG-10 Gold RWO 165mm (6.5\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eSaji Bunka VG-10 Gold RWO 165mm is a \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eversatile\u003c\/span\u003e Japanese kitchen knife suitable for preparing meat, fish and vegetables. However, it would be an injustice to call it just a kitchen knife, as it is a remarkable example of blacksmith's craftsmanship - from its unique design to its very specific features.\u003c\/p\u003e\n\u003cp\u003eKnives from the Gold series by blacksmith Takeshi Saji of the renowned Takefu Knife Village cooperative get their distinctive look from a special lamination process where brass is added to the outer layers to achieve a gold-colored damascus pattern. But it's not all about looks - Saji has opted for VG-10 steel with stainless properties and a high carbon content, resulting in a hardness of over 61 HRC, which means the knife will have an exceptionally fine edge.\u003c\/p\u003e\n\u003cp\u003eTogether with some of the master blacksmith's magic, this knife is a truly special piece that is sure to impress. A great addition to any knife enthusiast's collection.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe shape of the blade is called \u003ca title=\"Bunka\" href=\"\/collections\/bunka-knives-multi-purpose\"\u003eBunka\u003c\/a\u003e which means \u003cem\u003eculture\u003c\/em\u003e in Japanese. Bunka makes for a highly versatile knife suitable for cutting vegetables, meat, and fish. The blade is wide and flat at the handle, has a softly curved belly of the blade, suitable for both long and short cuts, and a pointy reverse tanto tip for precise cuts and carvings. The angle of the spine rapidly changes to meet the tip which is referred to as a »K-Tip«. Besides looking badass, this shape allows the user precision and makes getting to the hard-to-get-places a bit easier. \u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"VG-10 steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness.\u003cbr\u003e\u003c\/span\u003eLearn more about knife maintenance \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\" title=\"Knife maintenance\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade’s unique look was achieved by wedging the blade's core between layers of softer, rust-resistant stainless steel, to which brass and copper were added. This lamination style is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"San-mai lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai lamination\u003c\/a\u003e. The result is a beautiful dark rainbow-colored damascus pattern, from which these knives got their name. This is not just a cosmetic feature, though, as the outer layers improve the knife's structural integrity and help prevent breakage, as well as any other damage such as corrosion of the blade.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e with a hamaguri grind. The spine and choil of the blade are unpolished.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe beautiful gold-toned \u003ca title=\"Damascus pattern\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003edamascus pattern\u003c\/a\u003e was achieved by adding brass to the outer protective layers of the blade, and the blade was further etched to create the unique dark appearance of the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe rosewood handle in Japanese (Wa) style is comfortable for right- and left-handed users, due to its octagonal shape.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eTakeshi Saji (1948) \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis one of the most distinguished blacksmith masters in Japan. In 1992, he was officially certified as a “Traditional Master Craftsman”, a prestigious title awarded only to the best craftsmen in Japan. He’s the third-generation blacksmith and his workshop is located at the Takefu Knife Village in Echizen, where he forges knives together with his two apprentices.\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e→ \u003c\/strong\u003eRead more on \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\"\u003eBLACKSMITH: TAKESHI SAJI\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":47110009389402,"sku":"410116091521","price":750.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SajiBunkaVG-10GoldRWO165mm_410116091521_1.jpg?v=1750232372"},{"product_id":"saji-santoku-vg-10-gold-rwo-165mm","title":"Saji Santoku VG-10 Gold RWO 165mm (6.5\")","description":"\u003cp\u003eSaji Santoku VG-10 Gold RWO 165mm is a \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eversatile\u003c\/span\u003e Japanese kitchen knife suitable for preparing meat, fish and vegetables. However, it would be an injustice to call it just a kitchen knife, as it is a remarkable example of blacksmith's craftsmanship - from its unique design to its very specific features.\u003c\/p\u003e\n\u003cp\u003eKnives from the Gold series by blacksmith Takeshi Saji of the renowned Takefu Knife Village cooperative get their distinctive look from a special lamination process where brass is added to the outer layers to achieve a gold-colored damascus pattern. But it's not all about looks - Saji has opted for VG-10 steel with stainless properties and a high carbon content, resulting in a hardness of over 61 HRC, which means the knife will have an exceptionally fine edge.\u003c\/p\u003e\n\u003cp\u003eTogether with some of the master blacksmith's magic, this knife is a truly special piece that is sure to impress. A great addition to any knife enthusiast's collection.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003e\u003ca title=\"Santoku\" href=\"\/collections\/santoku-knives-multi-purpose\"\u003eSantoku\u003c\/a\u003e knife is a versatile kitchen knife that will shine through all kinds of chopping and cutting on the kitchen board. Meat lovers will only miss a little bit of length with larger pieces of meat. Did you know that the word\u003cspan\u003e \u003c\/span\u003e\u003cem\u003esantoku\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003emeans \"knife of three virtues\" in Japanese? The word\u003cspan\u003e \u003c\/span\u003e\u003cem\u003esan\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eis number three, meaning that it can be used to prepare vegetables, fish and meat.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\" title=\"VG-10 steel\" data-mce-href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e (V for Vanadium, G for \"gold\" as in \"gold standard\") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness.\u003cbr\u003e\u003c\/span\u003eLearn more about knife maintenance \u003ca href=\"\/blogs\/knives-101\/guide-maintenance-of-kitchen-knives\" title=\"Knife maintenance\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eThe blade’s unique look was achieved by wedging the blade's core between layers of softer, rust-resistant stainless steel, to which brass and copper were added. This lamination style is also called \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"San-mai lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai lamination\u003c\/a\u003e. The result is a beautiful dark rainbow-colored damascus pattern, from which these knives got their name. This is not just a cosmetic feature, though, as the outer layers improve the knife's structural integrity and help prevent breakage, as well as any other damage such as corrosion of the blade.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a \u003ca title=\"Geometry\" href=\"\/blogs\/knives-101\/blade-construction-geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e with a hamaguri grind. The spine and choil of the blade are unpolished.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe beautiful gold-toned \u003ca title=\"Damascus pattern\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003edamascus pattern\u003c\/a\u003e was achieved by adding brass to the outer protective layers of the blade, and the blade was further etched to create the unique dark appearance of the blade.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe \u003ca title=\"Wa rosewood handle\" href=\"\/blogs\/knives-101\/what-are-japanese-knife-handles-made-of\"\u003erosewood handle in Japanese (Wa) style\u003c\/a\u003e is comfortable for right- and left-handed users, due to its octagonal shape.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eTakeshi Saji (1948) \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis one of the most distinguished blacksmith masters in Japan. In 1992, he was officially certified as a “Traditional Master Craftsman”, a prestigious title awarded only to the best craftsmen in Japan. He’s the third-generation blacksmith and his workshop is located at the Takefu Knife Village in Echizen, where he forges knives together with his two apprentices.\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e→ \u003c\/strong\u003eRead more on \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\"\u003eBLACKSMITH: TAKESHI SAJI\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":47110075089242,"sku":"410108091520","price":750.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SajiSantokuVG-10GoldRWO165mm_410108091520_1.jpg?v=1750232369"},{"product_id":"saji-gyuto-srs13-tsuchime-240mm","title":"Saji Gyuto SRS13 Tsuchime 240mm (9.4\")","description":"\u003cp\u003e\u003cstrong\u003eSaji Gyuto SRS13 Tsuchime 240mm\u003c\/strong\u003e (9.4\") is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish, and vegetables. But to just call it a kitchen knife would be a massive understatement.\u003c\/p\u003e\n\u003cp\u003eIt’s a truly out-of-this-world piece of knifemaking, from its looks and all the way down to specifics. Its heart was forged out of SRS13, a high-speed powder steel that has recently been gaining popularity with blacksmiths. Renowned for its high hardness and excellent corrosion resistance, blades forged from it will have a fine and long-lasting sharpness.\u003c\/p\u003e\n\u003cp\u003eA great addition to any passionate knife connoisseur's collection.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eGyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish, and vegetables.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eSRS13 steel is a powder steel, which are known for being able to achieve a high hardness and resist corrosion very well. This combination makes them especially fitting for kitchen knives. SRS13 is usually hardened to a respectable hardness of around 64 HRC, meaning it will keep a sharp edge for a long time and won’t be needed to resharpened often. It also has great wear and corrosion resistance, so you won’t have to worry too much about maintenance.\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003eSRS13 is composed of: carbon (C) 1.3%, chromium (Cr) 13.0%, molybdenum (Mo) 2.75%, tungsten (W) 1.25%, vanadium (V) 1.5%, manganese (Mn) 0.3% and silicon (Si) 0.3%.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eA high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003cem\u003e(hagane)\u003c\/em\u003e and of two secondary, outer layers of softer steel \u003cem\u003e(jigane)\u003c\/em\u003e that protect the prior.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade with a v-edge grind.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe surface of the blade was treated with a special textured hammer, leaving complex geometric impressions on its upper part. The lower part of the blade was treated to a high-polish, which ends at the hamon, which is the thin line flowing along the cutting edge. It shows the border between the \u003cem\u003ehagane\u003c\/em\u003e (blade's core) and jigane (outer layers).\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eWestern style (Yo) handle with steel rivets, made of very dense and durable ironwood.\u003cbr\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":47700414562650,"sku":"410103161628","price":700.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SajiGyutoSRS13Tsuchime240mm_1_38a60e68-591d-4692-91fc-8f666d18c652.jpg?v=1756725162"},{"product_id":"saji-petty-r2-ironwood-130mm","title":"Saji Petty R2 Ironwood 130mm (5.1\")","description":"\u003cp\u003eSaji Petty R2 Ironwood 130mm (5.1\") 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 powder R2\/SG2 steel, tempered to around 63 HRC, and clad into layers of rust-resistant stainless steel which gives this knife a one-of-a-kind\u003cspan\u003e d\u003c\/span\u003eamascus\u003cspan\u003e \u003c\/span\u003epattern.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe knife is safely stored in a traditional Japanese wooden box with burned Saji trademark kanji characters on the top. In short, this knife is a great example of functional art!\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003ePetty knives are designed for smaller tasks on and off the cutting board. It's an indispensable knife in any kitchen and can be used for peeling, mincing, paring, and decorating food. Petty or utility knives are basically a smaller version of gyutos or chef's knives. Due to the length of the blade, it can also be used as a stand-alone knife if you are uncomfortable with longer blades. A must-have knife in every kitchen!\u003cbr\u003eUse for: peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eR2 steel\u003c\/a\u003e, also known as SG2 steel, is high-quality \u003ca title=\"Steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003epowder steel\u003c\/a\u003e, easy to maintain and sharpen. It has long edge retention and stays sharp for a long time. It's renowned for its hardness (63 HRC!) and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) which improves the blade’s wear resistance. R2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eA high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(hagane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003e(jigane)\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade with a flat v-edge grind. The blade has a distal taper, meaning that it narrows from the handle towards the tip. At the handle, it is 2.2mm (0.08\") thick, and at the tip above the shinogi line it narrows to 1.6mm (0.06\"). This gives it more strength and weight at the handle (meaning we can exert more pressure with the heel) and more precision at the tip, allowing for smooth and precise cuts.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade sports a beautiful dark nickel \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\" data-mce-href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003eDamascus finish\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe 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 an extra lavish look! A stainless bolster was added for comfortable grip and balance. The handle is suitable for both left- and right-handed users.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eTakeshi Saji (1948) \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eis one of the most distinguished blacksmith masters in Japan. In 1992, he was officially certified as a “Traditional Master Craftsman”, a prestigious title awarded only to the best craftsmen in Japan. He’s a third-generation blacksmith and his workshop is located at the Takefu Knife Village in Echizen, where he forges knives together with his two apprentices.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e→ \u003c\/strong\u003eRead more on \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\"\u003eBLACKSMITH: TAKESHI SAJI\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":48152828936538,"sku":"410107061604","price":420.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SajiPettyR2Ironwood130mm_410107061604_1.jpg?v=1756725147"},{"product_id":"saji-gyuto-srs13-stag-bone-240mm","title":"Saji Gyuto SRS13 Stag Antler 240mm (9.4\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA true reflection of Saji-san’s craftsmanship and legacy, this knife blends tradition with bold innovation. While the aesthetics are iconic, it’s the performance that steals the show. This gyuto perfectly showcases Saji's signature Stag Antler handle—borrowed from his hunting knife design—which, although not traditional, offers a slim, surprisingly ergonomic grip. \u003cmeta charset=\"utf-8\"\u003eEven dedicated fans of wa-handles may be surprised by how natural it feels. The balance point sits at the center, typical for a Western-style handle, yet it feels natural and agile in a classic pinch grip.\u003c\/p\u003e\n\u003cp\u003eThe blade is exceptionally thin, with a high shinogi line that rises further toward the tip, ending in a finely tapered geometry. This dual design enhances versatility: the front portion is thinner and ideal for precise, delicate cuts, while the rear—where the shinogi drops—is sturdier and better suited for heavier work. Despite the robust spine, the cutting edge remains incredibly refined and nimble.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA subtle distal taper further reinforces the spine, while the edge is fine-tuned through differential grinding—clearly visible in the shinogi line’s height variation along the blade. SRS13 is one of the most user-friendly powder steels: its high hardness offers scalpel-like sharpness and exceptional edge retention, yet it sharpens with surprising ease.\u003c\/p\u003e\n\u003cp\u003eWhether you're slicing meat, prepping fish, or powering through a mountain of vegetables, this gyuto offers fine control, long-lasting sharpness, and a character shaped by Saji-san’s unmistakable craftsmanship.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe 240mm Gyuto is a full-sized chef’s knife favored by professionals and serious home cooks alike. Its generous length provides excellent slicing power and stability, especially when working with larger ingredients like roasts, cabbage, or whole fish. The extended flat section near the heel makes chopping efficient, while the slight curve toward the tip supports smooth rocking cuts. Despite its size, the thin grind and excellent balance make it feel nimble in hand, delivering both power and finesse.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eSRS13 is a high-end powder metallurgy steel known for combining excellent wear resistance with stainless performance. Typically hardened to around 64 HRC, it delivers long-lasting sharpness and is easy to maintain, even in busy kitchens. Its composition includes high levels of carbon and chromium, plus tungsten, molybdenum, and vanadium for enhanced toughness and edge stability.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eTo protect the hard SRS13 core, the blade is constructed using the traditional san-mai method: a three-layer laminate with a tough core (hagane) wrapped in softer outer layers (jigane). This not only strengthens the knife but helps prevent chipping during use.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eThe double bevel (symmetrical) grind features a clean V-edge, offering reliable performance and easy maintenance. The thin grind at the edge supports precise, low-resistance cuts.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eA hand-hammered tsuchime finish on the blade’s upper portion creates textured dimples that reduce drag and food sticking. The lower section is polished to highlight the hamon line—an elegant visual boundary between the core steel and outer cladding.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Western-style (yo) handle is made from cow bone, artfully dyed and polished to mimic the rugged look of natural stag antler. Each piece is carefully chosen for its durability, grip, and character—offering a refined, low-maintenance alternative to traditional wood. A stainless steel bolster and two subtle rivets complete the handle with a balanced, elegant touch.\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":51324010824026,"sku":"410103161651","price":580.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Saji_Gyuto_SRS13_Stag_Bone_240_mm_410103161651_1.jpg?v=1756725089"},{"product_id":"saji-gyuto-srs13-stag-bone-210mm","title":"Saji Gyuto SRS13 Stag Antler 210mm (8.3\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA true reflection of Saji-san’s craftsmanship and legacy, this knife blends tradition with bold innovation. While the aesthetics are iconic, it’s the performance that steals the show. This gyuto perfectly showcases Saji's signature Stag Antler handle—borrowed from his hunting knife design—which, although not traditional, offers a slim, surprisingly ergonomic grip. \u003cmeta charset=\"utf-8\"\u003eEven dedicated fans of wa-handles may be surprised by how natural it feels. The balance point sits at the center, typical for a Western-style handle, yet it feels natural and agile in a classic pinch grip.\u003c\/p\u003e\n\u003cp\u003eThe blade is exceptionally thin, with a high shinogi line that rises further toward the tip, ending in a finely tapered geometry. This dual design enhances versatility: the front portion is thinner and ideal for precise, delicate cuts, while the rear—where the shinogi drops—is sturdier and better suited for heavier work. Despite the robust spine, the cutting edge remains incredibly refined and nimble.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA subtle distal taper further reinforces the spine, while the edge is fine-tuned through differential grinding—clearly visible in the shinogi line’s height variation along the blade. SRS13 is one of the most user-friendly powder steels: its high hardness offers scalpel-like sharpness and exceptional edge retention, yet it sharpens with surprising ease.\u003c\/p\u003e\n\u003cp\u003eWhether you're slicing meat, prepping fish, or powering through a mountain of vegetables, this gyuto offers fine control, long-lasting sharpness, and a character shaped by Saji-san’s unmistakable craftsmanship.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe 210mm Gyuto offers the perfect middle ground between agility and cutting power. Ideal for those who prefer a slightly shorter chef’s knife, it’s easier to handle in tight spaces and better suited for cooks with smaller hands. With enough length to tackle proteins and larger vegetables, yet compact enough for detail work, this size is a versatile workhorse in any kitchen. A great choice for everyday prep with pro-level precision.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eSRS13 is a high-end powder metallurgy steel known for combining excellent wear resistance with stainless performance. Typically hardened to around 64 HRC, it delivers long-lasting sharpness and is easy to maintain, even in busy kitchens. Its composition includes high levels of carbon and chromium, plus tungsten, molybdenum, and vanadium for enhanced toughness and edge stability.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eTo protect the hard SRS13 core, the blade is constructed using the traditional san-mai method: a three-layer laminate with a tough core (hagane) wrapped in softer outer layers (jigane). This not only strengthens the knife but helps prevent chipping during use.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eThe double bevel (symmetrical) grind features a clean V-edge, offering reliable performance and easy maintenance. The thin grind at the edge supports precise, low-resistance cuts.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eA hand-hammered tsuchime finish on the blade’s upper portion creates textured dimples that reduce drag and food sticking. The lower section is polished to highlight the hamon line—an elegant visual boundary between the core steel and outer cladding.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Western-style (yo) handle is made from cow bone, artfully dyed and polished to mimic the rugged look of natural stag antler. Each piece is carefully chosen for its durability, grip, and character—offering a refined, low-maintenance alternative to traditional wood. A stainless steel bolster and two subtle rivets complete the handle with a balanced, elegant touch.\u003cbr\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":51324462432602,"sku":"410103121650","price":550.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/Saji_Gyuto_SRS13_Stag_Bone_210_mm_410103121650_1.jpg?v=1756725085"},{"product_id":"saji-kiri-gyuto-srs13-damascus-tsuchime-stag-antler-240mm","title":"Saji Kiri-Gyuto SRS13 Damascus Tsuchime Stag Antler 240mm (9.4\")","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA true reflection of Saji-san’s craftsmanship and legacy, this knife blends tradition with bold innovation. While the aesthetics are iconic, it’s the performance that steals the show. This gyuto perfectly showcases Saji's signature Stag Antler handle—borrowed from his hunting knife design—which, although not traditional, offers a slim, surprisingly ergonomic grip. \u003cmeta charset=\"utf-8\"\u003eEven dedicated fans of wa-handles may be surprised by how natural it feels. The balance point sits at the center, typical for a Western-style handle, yet it feels natural and agile in a classic pinch grip.\u003c\/p\u003e\n\u003cp\u003eThe blade is exceptionally thin, with a high shinogi line that rises further toward the tip, ending in a finely tapered geometry. This dual design enhances versatility: the front portion is thinner and ideal for precise, delicate cuts, while the rear—where the shinogi drops—is sturdier and better suited for heavier work. Despite the robust spine, the cutting edge remains incredibly refined and nimble.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eA subtle distal taper further reinforces the spine, while the edge is fine-tuned through differential grinding—clearly visible in the shinogi line’s height variation along the blade. SRS13 is one of the most user-friendly powder steels: its high hardness offers scalpel-like sharpness and exceptional edge retention, yet it sharpens with surprising ease.\u003c\/p\u003e\n\u003cp\u003eWhether you're slicing meat, prepping fish, or powering through a mountain of vegetables, this gyuto offers fine control, long-lasting sharpness, and a character shaped by Saji-san’s unmistakable craftsmanship.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eThe 240mm Gyuto is a full-sized chef’s knife favored by professionals and serious home cooks alike. Its generous length provides excellent slicing power and stability, while the extended flat heel section aids in efficient chopping. This version features a K-tip (kiritsuke tip)—a sharply angled point that improves precision and tip control for detailed cuts. Despite its size, the thin grind and well-balanced profile ensure excellent maneuverability and cutting performance.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003eSRS13 is a high-end powder metallurgy steel known for combining excellent wear resistance with stainless performance. Typically hardened to around 64 HRC, it delivers long-lasting sharpness and is easy to maintain, even in busy kitchens. Its composition includes high levels of carbon and chromium, plus tungsten, molybdenum, and vanadium for enhanced toughness and edge stability.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003eTo protect the hard SRS13 core, the blade is constructed using the traditional san-mai method: a three-layer laminate with a tough core (hagane) wrapped in softer outer layers (jigane). This not only strengthens the knife but helps prevent chipping during use.\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eThe double bevel (symmetrical) grind features a clean V-edge, offering reliable performance and easy maintenance. The thin grind at the edge supports precise, low-resistance cuts.\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eA hand-hammered tsuchime finish on the blade’s upper portion creates textured dimples that help reduce drag and food sticking. Below the high shinogi line, a polished section reveals a flowing Damascus pattern that spans down to the hamon line—a visual boundary between the SRS13 core and the softer outer cladding.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Western-style (yo) handle is made from cow bone, artfully dyed and polished to mimic the rugged look of natural stag antler. Each piece is carefully chosen for its durability, grip, and character—offering a refined, low-maintenance alternative to traditional wood. A stainless steel bolster and two subtle rivets complete the handle with a balanced, elegant touch.\u003cbr\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":51333137367386,"sku":"420103161731","price":700.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SajiGyutoSRS13DamascusTsuchimeYoStagAntler240mm_420103161731_2.jpg?v=1750232321"},{"product_id":"saji-gyuto-r2-ironwood-180mm","title":"Saji Gyuto R2 Ironwood 180mm (7.1\")","description":"\u003cp\u003eSaji Gyuto R2 Ironwood 180mm (7.1\") 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 powder R2 Steel, tempered to around 63 HRC, and clad into layers of rust-resistant stainless steel which gives this knife a one of a kind\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eDamascus\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003epattern.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe core of this knife is made of the powder R2 Steel, tempered to around 63 HRC, and clad into layers of rust-resistant stainless steel which gives this knife a one of a kind\u003cspan\u003e \u003c\/span\u003eDamascus\u003cspan\u003e \u003c\/span\u003epattern.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003ca title=\"Japanese blade shape\" href=\"\/blogs\/knives-101\/types-of-japanese-kitchen-knives\"\u003eGyuto is the most versatile and useful blade shape\u003c\/a\u003e\u003cspan\u003e in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eR2 steel is high-quality \u003ca title=\"Steel\" href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003epowder steel\u003c\/a\u003e, easy to maintain and sharpen, and has long edge retention.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eA high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esan-mai method\u003c\/a\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem\u003e(hagane)\u003c\/em\u003e\u003cspan\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem\u003e(jigane)\u003c\/em\u003e\u003cspan\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eIt has a \u003c\/span\u003e\u003ca href=\"\/blogs\/knives-101\/blade-construction-geometry\" title=\"Blade geometry\"\u003edouble bevel (symmetrical) blade\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade sports a beautiful dark nickel \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\"\u003eDamascus finish\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe 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. \u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eTakeshi Saji (1948) \u003c\/span\u003e\u003cspan\u003eis one of the most distinguished blacksmith masters in Japan. In 1992, he was officially certified as a “Traditional Master Craftsman”, a prestigious title awarded only to the best craftsmen in Japan. He’s the third-generation blacksmith and his workshop is located at the Takefu Knife Village in Echizen, where he forges knives together with his two apprentices.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e→ \u003c\/strong\u003eRead more on \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\"\u003eBLACKSMITH: TAKESHI SAJI\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":52166126895450,"sku":"410103101634","price":570.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SajiGyutoR2Ironwood210mm_410103121507_2.jpg?v=1756725219"},{"product_id":"saji-petty-vg-10-130mm","title":"Saji Petty VG-10 130mm (5.1\")","description":"\u003cp\u003e\u003cstrong\u003eSaji Petty VG-10 130mm (5.1\")\u003c\/strong\u003e 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 VG-10 steel, tempered to around 61 HRC, and clad into layers of rust-resistant stainless steel which gives this knife a one-of-a-kind\u003cspan\u003e d\u003c\/span\u003eamascus\u003cspan\u003e \u003c\/span\u003epattern.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe knife is safely stored in a traditional Japanese wooden box with burned Saji trademark kanji characters on the top. In short, this knife is a great example of functional art!\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e \u003cp\u003ePetty knives are designed for smaller tasks on and off the cutting board. It's an indispensable knife in any kitchen and can be used for peeling, mincing, paring, and decorating food. Petty or utility knives are basically a smaller version of gyutos or chef's knives. Due to the length of the blade, it can also be used as a stand-alone knife if you are uncomfortable with longer blades. A must-have knife in every kitchen!\u003cbr\u003eUse for: peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eVG-10\u003c\/a\u003e is currently the most popular Japanese steel. When deciding between the steels from which we want to make a knife, we consider properties such as hardness, ability to maintain sharpness, ease of maintenance, grain of the steel, ease of sharpening, and, ultimately, price and availability. VG-10 (V for Vanadium, G for \"gold\", denoting superior quality) is produced by Takefu Special Steel Company, a relatively small company that managed to find just the right balance between the various elements that make up today's \u003cstrong\u003emost popular Japanese steel.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVG-10 is a relatively high (1%) carbon (C), 15% chromium (Cr), 1% molybdenum (Mo), 0.3% vanadium (V) and 1.5% cobalt (Co) stainless steel. The combination of Cr, Mo and V forms a lot of hard carbides, which gives the steel \u003cstrong\u003eresistance to abrasion\u003c\/strong\u003e and consequently better\u003cstrong\u003e retention of sharpness\u003c\/strong\u003e.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eA high hardness of around 61 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esan-mai method\u003c\/a\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem\u003e(hagane)\u003c\/em\u003e\u003cspan\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem\u003e(jigane)\u003c\/em\u003e\u003cspan\u003e that protect the prior.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eGEOMETRY:\u003c\/h4\u003e\n\u003cp\u003eIt has a double bevel (symmetrical) blade with a flat v-edge grind. The blade has a distal taper, meaning that it narrows from the handle towards the tip. At the handle, it is 2.2mm (0.08\") thick, and at the tip above the shinogi line it narrows to 1.6mm (0.06\"). This gives it more strength and weight at the handle (meaning we can exert more pressure with the heel) and more precision at the tip, allowing for smooth and precise cuts.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe blade sports a beautiful black \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\"\u003eDamascus finish\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Western-style (yo) handle is made from cow bone, artfully dyed and polished to mimic the rugged look of natural stag antler. Each piece is carefully chosen for its durability, grip, and character—offering a refined, low-maintenance alternative to traditional wood. A stainless steel bolster and two subtle rivets complete the handle with a balanced, elegant touch.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eTakeshi Saji (1948) \u003c\/span\u003e\u003cspan\u003eis one of the most distinguished blacksmith masters in Japan. In 1992, he was officially certified as a “Traditional Master Craftsman”, a prestigious title awarded only to the best craftsmen in Japan. He’s a third-generation blacksmith and his workshop is located at the Takefu Knife Village in Echizen, where he forges knives together with his two apprentices.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e→ \u003c\/strong\u003eRead more on \u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\"\u003eBLACKSMITH: TAKESHI SAJI\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":52883669778778,"sku":"410107401894","price":305.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SajiPettyVG-10Kuro-uchiDamascus135mm_5.3_bone__410107401894_1.jpg?v=1764421048"},{"product_id":"saji-folding-steak-knife-sg2-damascus-100mm-white-micarta","title":"Saji Folding Steak Knife SG2 Damascus 100mm (3.9\") [White Micarta]","description":"\u003cp\u003eThe \u003cstrong\u003eTakeshi Saji SG2 Damascus Steak Knife\u003c\/strong\u003e combines outstanding cutting performance with a bold, refined design. The blade features a multi-layer Damascus pattern with a core of powdered SG2 stainless steel, hardened to approximately 63 HRC, ensuring exceptional sharpness, long edge retention, and excellent corrosion resistance. The black (etched) blade finish highlights the Damascus structure and gives the knife an elegant, almost raw aesthetic.\u003c\/p\u003e\n\u003cp\u003eThe knife is crafted with exceptional precision: when folded, the blade is perfectly centered in the handle, and the handle’s finish is flawless. Its generous length—combining a sufficiently long handle with an optimal blade length—ensures comfortable use.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eA steak knife, as the name suggests, is a table knife designed for cutting steaks and other meats directly on the plate (we recommend using a wooden serving board).\u003c\/p\u003e\n\u003cp\u003eIn terms of design, it is an excellent example of a “Gentleman’s Knife” – sleek, minimalist, and thoughtfully designed for effortless precision with every cut. The ergonomically shaped handle provides a comfortable grip, and its length ensures the knife fits nicely in the hand. A strong, thick blade offers stability and excellent finger support when slicing steaks. With a little practice, it can even be opened with one hand, adding to its practicality.\u003c\/p\u003e\n\u003cp\u003eAlthough designed as a steak knife, its versatile shape and high-quality blade make it suitable for everyday tasks – from food preparation to other kitchen and practical uses. The Saji SG2 Damascus is not just a steak knife, but a reliable, all-around tool that combines aesthetics, professional sharpness, and practicality in one.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eHigh-carbon, powder  \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel\u003c\/a\u003e offers exceptional sharpness, long-lasting edge retention, and excellent corrosion and wear resistance. \u003c\/span\u003eSG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eA high hardness of the steel means that the blade won’t be very tough, so the blade’s core was laminated using the \u003ca title=\"Lamination\" href=\"\/blogs\/knives-101\/blade-construction-lamination\"\u003esan-mai method\u003c\/a\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem\u003e(hagane)\u003c\/em\u003e\u003cspan\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem\u003e(jigane)\u003c\/em\u003e\u003cspan\u003e that protect the prior.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe black \u003ca title=\"Blade finish\" href=\"\/blogs\/knives-101\/blade-construction-blade-finish\"\u003edamascus finish\u003c\/a\u003e not only highlights the blade’s layered pattern but also gives it a sleek, modern look that pairs beautifully with the Micarta handle.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Micarta handle provides a secure grip and excellent balance, while the folding mechanism allows for easy and safe one-handed use. Suitable for both left- and right-handed users, with a sturdy construction that prevents accidental blade closure.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\"\u003eTakeshi Saji\u003c\/a\u003e (1948) \u003c\/span\u003e\u003cspan\u003eis one of the most distinguished blacksmith masters in Japan. In 1992, he was officially certified as a “Traditional Master Craftsman”, a prestigious title awarded only to the best craftsmen in Japan. He’s a third-generation blacksmith and his workshop is located at the Takefu Knife Village in Echizen, where he forges knives together with his two apprentices.\u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":53492072939866,"sku":"410120321916","price":315.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SajiFoldingSteakKnifeSG2Damascus100mm_WhiteMicarta__410120321916_2.jpg?v=1770111630"},{"product_id":"saji-folding-steak-knife-sg2-damascus-100mm-black-micarta","title":"Saji Folding Steak Knife SG2 Damascus 100mm (3.9\") [Black Micarta]","description":"\u003cp\u003eThe \u003cstrong\u003eTakeshi Saji SG2 Damascus Steak Knife\u003c\/strong\u003e combines outstanding cutting performance with a bold, refined design. The blade features a multi-layer Damascus pattern with a core of powdered SG2 stainless steel, hardened to approximately 63 HRC, ensuring exceptional sharpness, long edge retention, and excellent corrosion resistance. The black (etched) blade finish highlights the Damascus structure and gives the knife an elegant, almost raw aesthetic.\u003c\/p\u003e\n\u003cp\u003eThe knife is crafted with exceptional precision: when folded, the blade is perfectly centered in the handle, and the handle’s finish is flawless. Its generous length—combining a sufficiently long handle with an optimal blade length—ensures comfortable use.\u003c\/p\u003e\n\u003ch4\u003eBLADE SHAPE:\u003c\/h4\u003e\n\u003cp\u003eA steak knife, as the name suggests, is a table knife designed for cutting steaks and other meats directly on the plate (we recommend using a wooden serving board).\u003c\/p\u003e\n\u003cp\u003eIn terms of design, it is an excellent example of a “Gentleman’s Knife” – sleek, minimalist, and thoughtfully designed for effortless precision with every cut. The ergonomically shaped handle provides a comfortable grip, and its length ensures the knife fits nicely in the hand. A strong, thick blade offers stability and excellent finger support when slicing steaks. With a little practice, it can even be opened with one hand, adding to its practicality.\u003c\/p\u003e\n\u003cp\u003eAlthough designed as a steak knife, its versatile shape and high-quality blade make it suitable for everyday tasks – from food preparation to other kitchen and practical uses. The Saji SG2 Damascus is not just a steak knife, but a reliable, all-around tool that combines aesthetics, professional sharpness, and practicality in one.\u003c\/p\u003e\n\u003ch4\u003eSTEEL:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eHigh-carbon, powder  \u003ca href=\"\/blogs\/knives-101\/steel-heart-of-japanese-knives\"\u003eSG2 steel\u003c\/a\u003e offers exceptional sharpness, long-lasting edge retention, and excellent corrosion and wear resistance. \u003c\/span\u003eSG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.\u003c\/p\u003e\n\u003ch4\u003eLAMINATION:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eA high hardness of the steel means that the blade won’t be very tough, so the blade’s core was laminated using the \u003ca href=\"\/blogs\/knives-101\/blade-construction-lamination\" title=\"Lamination\"\u003esan-mai method\u003c\/a\u003e to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel \u003c\/span\u003e\u003cem\u003e(hagane)\u003c\/em\u003e\u003cspan\u003e and of two secondary, outer layers of softer steel \u003c\/span\u003e\u003cem\u003e(jigane)\u003c\/em\u003e\u003cspan\u003e that protect the prior.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eBLADE FINISH:\u003c\/h4\u003e\n\u003cp\u003eThe black \u003ca href=\"\/blogs\/knives-101\/blade-construction-blade-finish\" title=\"Blade finish\"\u003edamascus finish\u003c\/a\u003e not only highlights the blade’s layered pattern but also gives it a sleek, modern look that pairs beautifully with the Micarta handle.\u003c\/p\u003e\n\u003ch4\u003eHANDLE:\u003c\/h4\u003e\n\u003cp\u003eThe Micarta handle provides a secure grip and excellent balance, while the folding mechanism allows for easy and safe one-handed use. Suitable for both left- and right-handed users, with a sturdy construction that prevents accidental blade closure.\u003c\/p\u003e\n\u003ch4\u003eBLACKSMITH:\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003e\u003ca href=\"\/blogs\/blacksmiths-japan\/blacksmith-takeshi-saji\"\u003eTakeshi Saji\u003c\/a\u003e (1948) \u003c\/span\u003e\u003cspan\u003eis one of the most distinguished blacksmith masters in Japan. In 1992, he was officially certified as a “Traditional Master Craftsman”, a prestigious title awarded only to the best craftsmen in Japan. He’s a third-generation blacksmith and his workshop is located at the Takefu Knife Village in Echizen, where he forges knives together with his two apprentices.\u003c\/span\u003e\u003c\/p\u003e","brand":"Takeshi Saji","offers":[{"title":"Default Title","offer_id":53492556300634,"sku":"410120321917","price":315.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2077\/0683\/files\/SajiFoldingSteakKnifeSG2Damascus100mm_BlackMicarta__410120321917_2.jpg?v=1770114076"}],"url":"https:\/\/sharpedgeshop.com\/collections\/takeshi-saji.oembed?page=2","provider":"SharpEdge","version":"1.0","type":"link"}