Saji Takeshi SG2 Damascus Diamond Finish Gyuto Chef Knife 210mm Blue Turquoise

Blacksmith: Saji Uchi Hamono (Forging Cutlery) / Takeshi Saji

Type: Gyuto / Chef Knife (Double bevel edged)
Blade Material: Super Gold 2 (High Speed Stainless Steel) Clad Stainless Steel
Core: Super Gold 2
Blade Length: approx 210 mm (8.2")
Blade Width:  approx 47mm (1.8")
Thickness of Spine: approx max 2.4 mm 
Overall Length: approx 340 mm
Weight:  approx 257g (9oz)
Handle: Artificial turquoise (New Nomura Style)
HRC: 62-64
Made in Japan

Add Sheath (Saya) for this knife

  The knives made in Echizen city are called Echizen Uchi Hamono. The art of making Japanese kitchen knives has a history of about 700 years. Echizen Uchi Hamono is designated as "Traditional Crafts" by the Minister for Economy, Trade and Industry.

  Takeshi Saji is a traditional craftsman who is the third generation in Saji Uchi hamono Co., Ltd.  He makes custom knives and even billhooks, and his name is well known to collectors all over the world.  His Japanese style field knives are used by field workers and outdoor professionals all over the world. He continues to make innovative and original knives. 

  In 2020, Kazuo Nomura, the representative of Saji Uchihamono Co., Ltd., was certified as a traditional craftsman, and he continues to create new designs of Knives with Saji Takeshi.

  The elegant wave pattern called the popular name "Sumi Nagashi" is one of the tradition which Japanese cutlery culture produced. Like the Japanese sword "Katana", the blade is made with soft  and hard stainless steel to layers. The same wave pattern does not exist. Beautiful damascus pattern is made by a belt hammer. The diamond finish is reminiscent of a diamond. The unevenness of the Damascus surface reduces food sticking. This knife is more than just a kitchen knife, is a work of art.

About "Super Gold 2" 
  Super Gold 2 is Powder Steel, registered trademark of Takefu Special Steel Co Ltd.  A large quantity of high alloy ingredients are included by powder metallurgy. And it is super high quality steel that rich in high corrosion-resistant, high hardness, high toughness, high wear resistance. Though this HRC is high, it is easy to relatively re-sharpen it. And The edge retention is outstanding. Thus famous  Chefs also loves this steel.

  This edge is called "HAMAGURI-BA" in Japanese. HAMAGURI means clam, BA means edge. The edge form helps release foods, cut smoothly and have stronger shape.

About Japanese Knives
   Japanese knives are made by craftsmen and machines, there might be scratch. Most Japanese knives are thin blade.  Don't twist edge, and don't cut and hit frozen foods or bones, the edge will be chipped or broken.