Takeshi Saji BS2 Rainbow Handcrafted Japanese Knives

Premium Materials for BS2 Rainbow Japanese Knives

At the heart of each blade is Japanese Aogami #2 steel, also known as Blue Paper Steel #2. It contains approximately 1.2% carbon and has a hardness of about 62 HRC. This hardness helps the blade retain its edge, while the carbon steel core requires proper care: wipe the blade after use and dry it thoroughly to minimize the risk of corrosion. The outer layers combine stainless steel, copper, and brass. Their alternating pattern forms the damascene design characteristic of the line, with the pattern varying from knife to knife. The blade also features a flat grind and a mirror polish, creating a lustrous finish that highlights the different layers. These design choices give each Japanese Damascus knife its own unique identity, while remaining true to its purpose in the kitchen. The resin handle incorporates flecks of copper-colored Corian®. Two stainless steel rivets hold the assembly together and frame a central mosaic, while the gold-colored stainless steel bolster adds a contrasting touch. Together, these elements create a collection of handcrafted Japanese knives with a cohesive design, where materials and finishes contribute equally to both appearance and handling.

The Artistry of Takeshi Saji

Takeshi Saji hand-forges these knives in Japan. This craftsmanship gives the BS2 Rainbow line its unique character: the layering of metal creates damascene patterns that are different on every blade. Each piece therefore has its own distinct nuances, combined with a mirror-polished finish and a handle adorned with copper-colored Corian®. For everyday use, these Japanese kitchen knives are designed to handle a wide variety of food preparation tasks. Their Aogami #2 core and hardness of approximately 62 HRC make them ideal for users who value cutting quality and are willing to care for a carbon steel blade. After each use, gentle cleaning and immediate drying will help preserve the blade. Also, avoid leaving it in contact with moist or acidic foods for extended periods. The Western-style handle, with its curved heel and rivets, ensures a comfortable and stable grip. The collection includes a chef’s knife, a santoku knife, and a bunka knife: different shapes to suit your habits and cooking style. Choosing a Takeshi Saji handcrafted Japanese knife means combining traditional craftsmanship, distinctive materials, and the pleasure of using a beautiful tool designed for cooking!