Takeshi Saji R2 Tsuchime 21cm Japanese forged chef's knife

The 21cm chef knife, also called Gyuto in Japanese, is the knife to have if you only want one. It's the most versatile knife, as it can be used for meat, fish, vegetables and herbs. It's an asset for your everyday cutting.

Blade structure :

The blade of the Takeshi Saji knife has a San Maï structure (3 interlocking layers of steel) with a more rigid core followed by a softer layer of steel that protects it and softens the whole blade. This composition makes the blade more resistant to breakage during use, without being flexible.

More about the core :

The core is made of R2 Japanese steel, a stainless alloy produced by powder metallurgy. It's quite expensive, which is why it's rarely found in cutlery. It is a very rigid steel, with a strength of around 63 HRC on the Rockwell scale. Its cutting edge is therefore long-lasting, allowing you to space out sharpenings.

One might think that such high hardness would make sharpening more difficult, but this is not the case with this steel. In fact, R2 is easy to maintain with a Sharpening stone.

Finally, this steel reveals another quality: its purity. If we look at the microscopic level, its structure is very homogeneous, making it more resistant. For example, there is less risk of chipping during use.

Blade finish :

R2 steel is enveloped by a layer of softer stainless steel that sandwiches it on either side (this is why we speak of 3 layers of steel). This superimposition of steel can be seen at the bottom of the blade, with a fine wave running across the entire cutting surface.

Finally, the blade benefits from a Tsuchime finish, referring to the light hammering on the top of the blade. In addition to slightly developing its non-stick capacity, which works like a honeycomb, the hammering gives a truly unique style to each knife.

Handle composition :

The handle is made of quince wood, a rare species rarely used in cutlery. This light-colored wood presents beautiful nuances, unique to each piece. It contrasts perfectly with the cooler tones of the blade. It is complemented by a decorated stainless steel bolster that creates a smooth transition between the two parts of the knife. Handling is thus greatly facilitated.

The oval-shaped handle is ideal for ambidextrous use. Finally, the stainless steel base balances everything out.

Knife care:

The knife is not dishwasher-safe. It must 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.

A few words about the blacksmith:

Takeshi Saji R2 Tsuchime Japanese knives are handcrafted. Blacksmith Takeshi Saji san is an expert who has been working in this field for over 50 years, and enjoys a very fine reputation in the industry. His knife lines are appreciated for their finesse and aesthetic appeal. He elegantly and effectively combines ancestral forging techniques with timeless designs, appealing to the widest possible audience. It's not for nothing that he was certified "master traditional craftsman" in the 90s.

His workshop is located in the famous Takefu Knife Village , one of Japan's foremost manufacturing centers. Here you'll find some of the best traditional blacksmiths in the country, who want to keep the ancestral know-how alive. 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.

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