Takeshi Saji R2 Damascus 18cm handmade Japanese bunka knife

Takeshi Saji R2 Damascus knives are handcrafted by Takeshi Saji san, a blacksmith with many years of experience.

This expert enjoys an excellent reputation in his native country. His refined knives are highly appreciated. He skilfully combines old-fashioned forging techniques with original visuals, making his knives appealing to everyone. In fact, he has been certified as a "traditional master craftsman" since the late 90s.

His workshop is located in the Takefu Knife Village, a hotbed of knife and cutting utensil manufacture. Here, skilled 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.

The knife model :

The 18cm bunka knife is a multifunctional model whose traditional yet original shape will delight discerning cooks. Its "broken" angle makes it resemble a Samurai sword. It can chisel, mince or minced vegetables, meat or fish.

Technical specifications :

First of all, the blade is damascened, i.e. it is constructed from several layers of steel that blend together. In the center, there's always a more rigid core, followed by several layers of steel softer than this one, which will soften it and make it more resistant to breakage when you use it.

For this particular model, the core is made of Japanese R2 steel (also known as SG2): a so-called stainless alloy derived from powder metallurgy. It's quite rare, but highly appreciated!

It reaches 63 HRC on the Rockwell scale, enabling it to hold its edge over time. So you don't have to keep sharpening! What's more, despite its hardness, R2 steel is easy to maintain: a plus for such a rigid alloy. In fact, you can maintain it with a Sharpening stone if you feel that the edge is starting to lose its sharpness.

Another advantage of R2 is its purity. Under a microscope, you can see that it has a very homogeneous structure, which makes it more resistant.

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 across the entire cutting surface.

Finally, the blade features a Diamond Finish, which creates a beautiful polished/blurred effect rarely seen on other knives. What's more, polishing a blade makes it more resistant to corrosion, as its surface is smootherand less porous.

Sandalwood is used on the handle. This dark wood adds a touch of elegance to the piece. What's more, it's resistant to bacteria, and depending on the tree's maturity, can even be considered precious. The veins on each knife are unique, so no two will be the same.

A black Pakkawood bolster links sandalwood and steel. This composite material is resistant to 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.

How to care for your knife :

The knife should not be put in the dishwasher. 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.

It comes in an attractive light-colored wooden box, perfect if you want to give it as a gift!

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.

Looking for more Takeshi Saji knives? You'll find them here!