Takeshi Saji R2 Tsuchime 16.5cm Japanese santoku knife forged santoku knife

Takeshi Saji R2 Tsuchime Japanese knives are handcrafted by expert blacksmith Takeshi Saji san, who has been working in the field for over 50 years. His reputation is well established! His creations are appreciated for their finesse and elegance, as he aesthetically and effectively combines ancestral forging techniques with timeless designs. His pieces are appreciated by the world over, and it's not for nothing that he was certified as a "master traditional craftsman" in the 90s.

His workshop is located in the famous TakefuKnife Village, one of Japan's leading manufacturing centers. It's here that the best traditional blacksmiths are to be found, keen to perpetuate ancestral know-how. They continue to train the new generation to this end, and being together in the same place enables them to share their tricks of the trade.

Please note that quantities are limited due to the origin of the knives and the capacity of the blacksmith, who carries out all operations by hand.

Model:

The 16.5cmsantoku knife knife is a knife in the image of the Western chef's knife. Its slightly curved blade creates a pendulum effect, making it easy to vary cuts. It offers a wide range of possibilities, as you can chop herbs, mince vegetables and mince meat with the same knife! Its medium size makes it easy to handle.

Blade :

Built on a San Maï base, the blade features 3 alternating layers of steel. With this structure, the core is always more rigid, followed by a layer of softer steel that protects it and softens the whole blade, making it more resistant to breakage without being flexible.

The Takeshi Saji knife features a core of Japanese R2 steel, a stainless alloy produced by powder metallurgy. It's an expensive alloy not usually found in cutlery. It is very rigid, with a hardness of 63 HRC on the Rockwell scale. Its cutting edge is therefore powerful and long-lasting, so you can space out your sharpening sessions!

Despite its rigidity, R2 steel is easy to maintain. When sharpened with a Sharpening stone, its incredible edge lasts longer, and it's likely to surprise you the first time you use it!

Another important quality of this steel is its purity. In fact, at microscopic level, its structure is very homogeneous, making it more resistant. So there's less risk of chipping during use.

The R2 is then surrounded by a layer of softer stainless steel, which wraps it completely around each side (hence the 3 layers!). This superimposition of steel can be seen at the bottom of the blade, with the fine wave that runs along the entire edge.

Finally, the blade has a Tsuchime finish, which corresponds to the light hammering on the top of the blade. On the one hand, this finish slightly enhances the blade's non-stick properties, as the hammering works a little like a honeycomb. On the other hand, it gives each knife its own unique style.

Handle:

Made from quince wood, this is a beautiful species that is also rarely used in cutlery. It's a light wood with beautiful nuances, unique to each handle in the range.

The handle is complemented by a decorated stainless steel bolster that creates a smooth transition between the two parts of the knife. This makes it much easier to hold. Its oval shape makes it suitable for both right- and left-handed cooks.

The stainless steel base adds balance to the piece.

Care :

The knife is not dishwasher-safe. It should be washed by hand in lukewarm water, using a sponge and a mild detergent. Once washed, wipe with a soft cloth to remove all traces of moisture, then store.

Equip yourself with this Japanese know-how by discovering all Takeshi Saji knives on KnifeLeader!