Saji Sujihiki Rainbow Damascus 240mm (9.5")
Third-generation blacksmith Takeshi Saji from the famous Takefu Knife Village created a masterpiece with his new Rainbow Damascus limited edition series (we only got 2pcs of each). These knives could very well be a collector's item, although we believe that any knife should be used for its primary function, no matter how good it looks. So, you can keep them behind glass, or use them in your kitchen, just keep in mind that these knives are very special pieces of tools/art.
Sujihiki (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.
Saji 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 rainbow colors and Damascus pattern from which these knives got their name. So, you get a package of the high-carbon steel core, clad into layers of softer stainless steel, getting the best of both worlds. Aogami #2 is among the best Japanese steels around since it holds a sharp edge for a long time and is at the same time very easy to resharpen, but needs a lot of maintenance (wiping it dry after every use and oiling the blade), otherwise it develops rust extremely fast. But since the outer layers are stainless, it means the blade will be more forgiving and won't rust immediately if you'll forget to oil it (but please don't).
The Western style (Yo) handle is made of very dense and durable ironwood. The blade is secured to the handle with 3 stainless pins, the middle one features a mosaic design for the extra lavish look! A stainless bolster was added for comfortable grip and balance. The knife is safely stored in a traditional Japanese wooden box with a burned Saji's trademark kanji characters on the top.
In short, this knife is a great example of usable art!
Blade shape: Sujihiki / Slicer
Steel type: 62-63
Hardness (HRC scale): Aogami #2
Overall length: 362mm (14.3")
Blade length: 240mm (9.5")
Blade height: 37mm (1.5")
Spine thickness: 2.0mm (0.08")
Weight: 220g (7.8 oz)
Handle length: 117mm (4.6")
Handle type / wood: Western / Ironwood
Kanji on the blade:
Blacksmith: Takeshi Saji
Location of the smithy: ECHIZEN - TAKEFU KNIFE VILLAGE / Fukui Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
☝️ THIS KNIFE MAY DEVELOP PATINA
Knives made of carbon steels can, due to their low chromium (Cr) content, discolor and develop patina. The knife is the most sensitive when it is still new and a patina had not developed yet, but later, patina will protect the blade. These types of knives require a touch more care:
✔ Wipe it regularly with a clean and dry cloth (you can also do this during use).
✔ After use, rinse it with lukewarm water and wipe it dry.
✔ Coat it regularly with knife maintenance oil or plain refined sunflower oil.
✔ Store the knife by wrapping it in paper which will absorb moisture and protect the blade.
A patina is a thin layer that forms on the surface of oxidized steel and protects it from further oxidation. The patina should not be confused with rust. Patina protects the blade, while rust causes corrosion and deterioration of material, so it should be removed (see Rust erasers).
→ For in-depth information about patina, read our dedicated post on patina.
GENERAL KNIFE CARE TIPS:
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️A knife is a tool intended for specific use: it’s not a can opener, screwdriver, trowel, wire cutter, hammer etc. Kitchen knives are meant for preparing food.
→ For more details, read our guide on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia - shipping to Russia costs €40*. All orders are shipped with EMS postal service.
*or more, depending on the weight
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.