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The high-quality chef' s knife for your craft collection
Damascus blade: multiple alternating layers of stainless steel
VG10 Japanese steel core: 1% high carbon content
60HRC Rockwell: excellent edge retention - Efficient
Blade surface with nashiji finish - Original Damascus copper effect
Rosewood handle with red pakkawood bolster
Octagonal shape for ergonomic grip
Handcrafted by Takeshi Saji, Japan
Blacksmith at Takefu Knife Village - Limited quantities
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VG10 Rainbow Nashiji Japanese knives are the fruit of the handiwork of blacksmith Takeshi Saji, an emblematic figure in Japanese cutlery. Renowned for their finesse and singular aesthetics, his Japanese kitchen knives are much appreciated by chefs and cooking enthusiasts alike. Takeshi Saji masters traditional forging techniques, which he uses to create original designs, making each piece unique. He has been certified as a Traditional Master Craftsman by the Japanese Ministry of Economy since the 90s.
His workshop is located in the Cutlery Village of Takefu, Japan, a place where many blacksmiths come together to share their methods and materials, and pass on their knowledge. This community of passionate craftsmen perpetuates the tradition of Japanese blacksmithing in a spirit of collaboration and transmission for future generations.
This chef's knife features a damascened blade, a traditional construction consisting of a hard steel core covered by several layers of softer steel. This type of construction provides both flexibility and protection to the core, while giving rise to a well-balanced blade.
The blade core is made of Japanese VG10 steel, a quality alloy produced by Takefu Special Steel. It contains around 1% carbon, enabling it to achieve a hardness of 60HRC on the Rockwell scale. This guarantees excellent edge retention, making your Japanese kitchen knife effective for longer between sharpenings.
The grind is flat, fine and regular. It reinforces the blade's solidity and facilitates sharpening when necessary. It also adds a beautiful visual line to the blade, often appreciated for its sobriety and precision.
Around the core, several layers of stainless steel form the damask pattern. Each blade features unique undulations, subtly tinged with copper and colored reflections, giving the whole an original and elegant appearance. The nashiji finish, deliberately unpolished, adds a visual and tactile grain typical of artisan cutlery.
The handle of this damascus knife is made from rosewood, a dense, naturally moisture-resistant wood. This wood is distinguished by its brown tones and warm veins, for a look that's both sober and authentic.
A red pakkawood bolster is inserted between the blade and the handle. This composite material, made from compressed wood and resin, combines the strength of composite with the grained aesthetics of natural wood. It provides a harmonious transition between the two parts of the Japanese chef's knife.
The octagonal shape of the handle ensures a comfortable grip, whether you're left- or right-handed. Lightweight and well-balanced, it's easy to handle, even for prolonged use!
Last but not least, the application of wood paste between the blade and handle ensures a watertight seal, blocking any infiltration of liquids or food residues.
To preserve all the qualities of your Takeshi Saji knife, we recommend washing it exclusively by hand, with a soft sponge and non-abrasive soap. Avoid getting the handle wet, then dry the whole unit with a dry cloth. Store in a dry place. Do not use the dishwasher, nor soak for long periods.
Find all Takeshi Saji forged knives on Knifeleader.eu!
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