Saji Gyuto SRS13 Tsuchime 210mm (8.3")
- Knife Care
Saji Gyuto SRS13 Tsuchime 210mm (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.
It’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.
A great addition to any passionate knife connoisseur's collection.
Gyuto 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.
SRS13 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.
SRS13 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%.
A 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.
It has a double bevel (symmetrical) blade.
The 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 hagane (blade's core) and jigane (outer layers).
Western style (Yo) handle with steel rivets, made of very dense and durable ironwood.
Blade shape: Gyuto
Steel type: SRS13
Blade construction: San-Mai / damask
Hardness (HRC scale): 64
Overall length: 333mm (13.1")
Blade length: 210mm (8.3")
Blade height: 47mm (1.9")
Spine thickness: 2mm (0.08")
Weight: 215g (7.6 oz)
Handle length: 120mm (4.7")
Handle type / wood: Western (Yo) style / 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.
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.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ 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 (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
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.
→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
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.