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This chef's knife is a delight to both the eye and to use
21 cm damasceneblade: layers of steel stacked on top of each other
VG10 Japanese steel core: 1% carbon for a long-lasting edge
Rockwell hardness of 60 HRC: excellent edge retention
Mirror-polished finish— Damascus steel with unique copper-colored highlights
Rosewood handle—elegant red pakka wood bolster
Octagonal shape: comfortable, ambidextrous grip
Hand-forged by Takeshi Saji in Takefu Village, Japan
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This 21-cm Japanese chef's knife combines exceptional versatility with spectacular aesthetics. Hand-forged by Takeshi Saji in Takefu Village, Japan, it features a damascene blade with coppery highlights, enhanced by a mirror-polished finish.
Its 21-cm length is ideal for tasks requiring a generous cutting surface: vegetables, fruits, boneless meats, fish, and herbs. Its chef’s blade allows for fluid, seamless cuts while providing ample room to work with large pieces of food.
The blade is built around a core of Japanese VG10 steel containing approximately 1% carbon. This composition produces a fine, precise edge, ideal for regular cutting tasks in the kitchen. VG10 also offers good wear resistance, which helps maintain the edge’s sharpness over time with proper care.
The core is surrounded by multiple layers of stainless steel, forming a damascene pattern. This process creates the nuanced patterns and coppery highlights characteristic of this series. As a result, each blade has its own unique visual appearance.
The mirror-polished finish accentuates the depth of the damascene pattern and allows the blade to glide smoothly through food.
The handle is made of rosewood, a wood prized for its natural grain, density, and pleasant feel. It feels warm in the hand and contributes to the chef’s knife’s overall balance.
A red pakkawood bolster completes the handle. This composite material, made from wood and resin, offers good stability in the face of humidity fluctuations. Its vibrant color creates a striking contrast with the rosewood and echoes the coppery hues found on the blade.
The octagonal shape ensures a comfortable grip for both right- and left-handed users. It facilitates proper hand positioning and allows for precise control of movements while cutting.
Wash the blade by hand with a soft sponge and standard dish soap. Dry it immediately after each wash to preserve the mirror-polished finish and the rosewood handle. Do not use the dishwasher, and avoid prolonged soaking.
Use a wooden cutting board or one made of a soft material. Do not use this knife to cut bones, frozen foods, or very hard items. To maintain the edge, use a whetstone suitable for VG10 steel and maintain the proper sharpening angle.
Takeshi Saji is a Japanese master blacksmith based in Echizen, Fukui Prefecture. He is the third generation of the Saji family and works in Takefu Knife Village, a site renowned for its tradition of handcrafted knives and forged tools.
His approach combines traditional techniques with more expressive finishes. His creations are recognizable by their intricately crafted blades, damask patterns, and handles made from carefully selected materials.
Discover all of Takeshi Saji’s Japanese kitchen knives!
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