Takeshi Saji VG10 Gold 21cm Japanese Chef's knife, handmade

This chef knife, also known as a Gyuto, is a multi-purpose model that lets you make a wide variety of cuts! With it, you can slice your vegetables, mince your meat and chop your herbs with ease. Be precise with its razor-sharp cutting edge!

The heritage of Japanese forging by Takeshi Saji

VG10 Gold Japanese knives are entirely handcrafted by Takeshi Saji, who is renowned for his expertise in the field of cutlery. His advanced skills enable him to combine ancestral forging methods with contemporary techniques. Since the 1990s, Takeshi Saji has been certified as a "master traditional craftsman".

His workshop is located in the Takefu Cutlery Village, a place where Japan's finest blacksmiths gather to devote themselves to their art. Here, blacksmiths share their knowledge, techniques and equipment to learn continuously. By coming together in the same area, they ensure that traditions are passed on, offering their heritage to new apprentices who will do the same.

A knife hand-forged in Japan

This Gyuto knife features a blade made from several layers of steel alternating around a rigid core: this is the process for creating a damascened blade. Mild steel then covers the rigid core, making it more supple and less brittle in use.

The core is forged from Japanese VG10 steel, a high-quality alloy that gives your blade excellent sharpness and durability. With its high carbon content of 1%, its hardness is 60HRC on the Rockwell scale: its cutting edge is high-performance and long-lasting. The razor-sharp finish of VG10 steel is easy to maintain, even with spaced-out sharpening sessions.

To complete the damascus structure, the core is covered with several layers of steel that overlap to form the damascus. You can see the superimposition of the different layers on the surface of the blade, creating waves with random patterns that are very aesthetically pleasing. These damascus patterns stand out from other types because of their superb, slightly coppery hue.

This chef's knife features a rosewood handle: an exotic species that resists humidity and is renowned for its robustness. Each knife has a unique look thanks to the different shades of brown in the wood.

The handle of your handcrafted knife is completed by a bolster made of pakka wood, which links it to the blade. This is a composite material created from resin and laminated wood that are heat-hardened. This material is therefore resistant to temperature variations, while being antibacterial. In an attractive light shade, the bolster complements the darker rosewood for an elegant result!

With its octagonal shape, the handle of this Japanese knife is ideal for both right- and left-handed cooks!

Finally, wood putty is added where the blade fits into the handle to fill any small gaps. It makes the whole thing watertight and prevents small food items from seeping inside.

Our tips for caring for a damask Japanese knife

This Japanese kitchen knife should only be hand-washed with a non-abrasive sponge and mild detergent. Once washed, dry immediately with a cloth and remove all traces of moisture to keep it in a dry place.

It should not be put in the dishwasher or left to soak in the sink.

Quantities of this knife are limited, as they depend on their provenance and the blacksmith's ability to forge them. As this is a knife made entirely by hand, it requires a great deal of time to achieve perfect results.

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