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Expert blacksmith Takeshi Saji has handcrafted this sujihiki knife
27cm blade: unique damascus with a unique copper hue
Hardness of 60HRC on the Rockwell scale: high-performance cutting edge
Japanese VG10 steel core - high carbon content (approx. 1%)
Octagonal handle: ideal for ambidextrous use
Designed in dark rosewood with white pakka wood bolster
Handcrafted by Takeshi Saji: a unique knife
Artisan from the Takefu Cutlery Village in Japan - Limited stock
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This 27cm sujihiki knife is the equivalent of a carving knife. It is ideal for slicing meat, such as roasts or legs, and is also suitable for cutting large fish. Its long, fine blade ensures precision and efficiency in your cuts.
This Takeshi Saji VG10 Gold artisan knife is entirely handcrafted by renowned blacksmith Takeshi Saji. The Japanese knives he forges are renowned for their elegance and finesse. Takeshi Saji succeeds in combining ancestral forging techniques with original designs that appeal to many chefs. He was awarded the title of "traditional master craftsman" in the 90s, testifying to his undisputed expertise.
His workshop is located in the heart of the Takefu Cutlery Village, a renowned place dedicated to the manufacture of Japanese kitchen knives. This is where talented master blacksmiths gather to preserve traditions by sharing their experience, techniques and equipment. This precious ancestral know-how is passed on to apprentices, ensuring its continuity.
The handle of this Japanese kitchen knife is made from rosewood, a species renowned for its strength and resistance to humidity. It features different shades of brown for uniquely grained pieces!
A white pakka wood bolster completes the handle. This is a composite material made from resin and laminated wood, all heat-hardened together. This material is resistant to temperature variations and humidity. Its white hue harmonizes elegantly with the darker rosewood, creating a successful visual contrast.
The handle of this damask knife is octagonal in shape, providing a comfortable grip for both left- and right-handed cooks.
To ensure a perfect seal, the gaps are filled with wood paste. This process ensures that neither small foodstuffs nor water can penetrate the inside of the handle, thus preserving the knife's durability.
The blade of this Japanese kitchen knife is made using the damascus technique. This method involves forging a rigid core which is then surrounded by several layers of softer steel. These layers protect the central core and balance its rigidity, making your blade less brittle.
The core of this blade is made of Japanese VG10 steel, a high-quality alloy with excellent cutting power. Composed of around 1% carbon, it achieves high hardness, reaching 60HRC on the Rockwell scale. This blade offers a long-lasting, high-performance edge, enabling you to space out sharpening sessions while maintaining a sharp finish.
Next, the core is enveloped in several superimposed layers of steel, creating the damask pattern. These layers are visible all over the blade, forming fine, random undulations: every Takeshi Saji knife is unique! This damascus is distinguished by its slightly coppery hue, setting it apart from other variations.
To preserve this VG10 steel knife, it is essential not to put it in the dishwasher or let it soak in water. It should be cared for exclusively by hand, using a non-abrasive sponge and a mild detergent. After washing, dry immediately and store in a dry place away from moisture.
Quantities of this knife are limited, as they depend on both provenance and the smith's ability to make them. Indeed, to obtain a perfect result, these entirely handmade knives require a great deal of time.
Discover many knives forged by Takeshi Saji on KnifeLeader.eu!
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