Takeshi Saji R2 Damas 21cm handmade Japanese chef's knife

The 21cm chef knife (also known as Gyuto) is a great option if you only have one knife to choose from. In fact, it's the most versatile knife, enabling you to chisel, mince and minced vegetables, meat and fish. It's a real asset for your everyday cutting!

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

This knife features a core of R2 Japanese steel (also known as SG2): a stainless 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 should the need arise. That's a plus for such a rigid alloy. In fact, you can maintain it with a Sharpening stone to keep its sharp edge!

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

This high-end core 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.

Let's talk about the handle: it's made of sandalwood, a dark species that lends the knife great elegance. What's more, this wood is resistant to bacteria, and depending on the maturity of the tree, is considered precious. The veins on each part are unique.

It is complemented by a bolster in dark Pakkawood, a composite material resistant to moisture and temperature variations. Octagonal in shape, it is suitable for both right- and left-handed cooks.

It also features wood pulp that fills the space between the blade and the handle. This makes it watertight and prevents small scraps from getting inside.

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.

The knife comes in an attractive light-colored wooden box.

A few words about the blacksmith:

Takeshi Saji R2 Damas Japanese knives are handcrafted by Takeshi Saji san blacksmith.

This expert enjoys an excellent reputation in Japan. His knives are highly appreciated for their finesse and elegance. He brilliantly combines the forging techniques of yesteryear 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 renowned 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.

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

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