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Elevate your everyday cutting thanks to Japanese know-how!
16.5cm damask blade: ideal for cutting vegetables
Japanese R2 powder-metallurgysteel (blade core)
Hardness ~63HRC for a highly durable cutting edge
Steel + nickel contrast (outer layers): unique aesthetics
Flat edge : efficient cutting
Octagonal sandalwood handle: natural and antibacterial
Black pakka wood bolster: robust + watertight joint
Forged by Takeshi Saji san - Artisan from the Cutlery Village of Takefu, Japan
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This handcrafted Japanese knife is designed to meet a wide range of kitchen needs: chopping, chiseling or mincing with a single, perfectly balanced blade. Forged in the Japanese tradition by master craftsman Takeshi Saji san, each piece is unique, reflecting rare expertise and meticulous attention to detail.
The 16.5cm blade features a core of R2 steel produced by Japanese powder metallurgy: a homogeneously structured alloy offering around 63 HRC on the Rockwell scale. This attractive hardness ensures a long-lasting cutting edge. Surrounding layers of stainless steel and nickel-enriched steel create a remarkable damascus contrast. Beyond its unique visual appearance, damascus combines the advantages of core steel and outer layers, for a good blend of hardness and flexibility.
Each blade is carefully polished, revealing a unique pattern where the metals meet. This combination of ancient methods and modern steel delivers superior cutting performance, right out of the box.
The handle is made of sandalwood. Sandalwood is chosen for its natural density, resistance to bacteria and timeless aesthetics. Each knife in the range features unique veins, giving your knife a personality all its own. Its octagonal shape provides a comfortable, secure grip, suitable for both right-handed and left-handed users.
The black Pakkawood bolster reinforces the front of the handle against moisture and temperature variations, while the wood pulp fills and protects the space between blade and handle.
Delivered in an elegant wooden box, this knife is the perfect gift for a passionate cook.
Use & care
To preserve your Takeshi Saji Japanese knife, wash it exclusively by hand with a soft sponge and a mild detergent. Rinse and dry immediately. Never put in the dishwasher or leave to soak. Store in a dry place, ideally on a suitable support (such as a magnetic bar) or in the wooden case supplied.
Blacksmith Takeshi Saji san is a respected figure in Japanese cutlery. Elected traditional master craftsman in the 90s, he works at the renowned TakefuKnife Village in Japan. It's a manufacturing mecca where historical knowledge of knife and cutting utensil forging is perpetuated.
Each knife he forges is the result of entirely manual work, from assembling the steels to finishing the handle. This attention to craftsmanship means limited quantities are available, making each piece truly unique. Passing on his know-how to new generations guarantees a living, authentic heritage.
Looking for the best possible care for your Nakiri knife? Take a look at our page dedicated to sharpening stones!
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