Takeshi Saji R2 Damas 18cm handmade Japanese santoku knife

Takeshi Saji R2 Damas kitchen knives are handcrafted by the blacksmith of the same name: Takeshi Saji san.

This expert enjoys an excellent reputation in the Land of the Rising Sun. His knives are highly appreciated for their finesse and elegance. He brilliantly combines old-fashioned forging techniques with original visuals, appealing to all cooks. In fact, he has been certified as a "traditional master craftsman" since the 90s.

His workshop is located in the Takefu Knife Village, one of Japan's leading centres for the manufacture of knives and cutting Utensils. Here, the best blacksmiths work in the traditional way, so as not to lose their ancestral know-how. They continue to train the new generation in this way, and being together in the same place enables them to share their tricks of the trade.

What's my knife for?

The 18cmsantoku knife is the equivalent of a Western chef's knife. It can be used for a wide variety of cuts, thanks in particular to its slightly curved blade, which creates a pendulum effect when cutting. It is particularly appreciated for chopping fresh herbs. Its medium size makes it easy to handle.

Technical features of my knife :

First of all, the blade is damascened, i.e. it is constructed from several intersecting layers of steel. There is always a more rigid core, followed by several layers of steel softer than the core, which soften it and make it more resistant to breakage.

This knife features a core of Japanese R2 steel (also known as SG2): a stainless steel alloy produced by powder metallurgy. It is quite rare but highly appreciated.

With a hardness of around 63 HRC on the Rockwell scale, it holds its edge over time, so you don't have to keep sharpening it! What's more, despite its hardness, R2 steel is easy to maintain: a plus for such a rigid alloy. You can also maintain it with a Sharpening stone if you feel that the edge is starting to lose its sharpness.

Another advantage of this alloy is its purity. At microscopic level, it has a very homogeneous structure, which makes it more resistant (for example, there's less risk of chipping when you use it).

This high-quality alloy is surrounded by several layers of nickel and stainless steel, which contrast with its extreme rigidity. You can see them intertwining on the cutting surface. Finally, the blade benefits from a Diamond Finish, which creates a beautiful polished/blurred effect. What's more, polishing a blade makes it more resistant to corrosion, as its surface is smootherand less porous.

The knife's handle is made of sandalwood, a dark species that lends elegance to the piece. What's more, this wood is resistant to bacteria, and depending on the maturity of the tree, is considered precious. The veins observed are unique to each knife, so no two will be the same.

The bolster is made of black Pakkawood, a composite material that resists humidity and temperature variations. Octagonal in shape, it is suitable for both right- and left-handed cooks.

It also features a wood paste that fills the space between the blade and the handle. This makes it watertight and prevents small pieces of waste from entering the wooden part.

Care and maintenance :

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

It comes in an attractive light-colored wooden box.

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

To complete your cutting equipment, discover our entire selection of Takeshi knives!