Takeshi Saji is now 74 years old and is one of the most experienced and famous forge smiths in Takefu (Now Echizen City), Fukui Prefecture.

He is still very active and insists on creating and making his own unique custom kitchen knives. He also spends significant time and energy teaching and mentoring the next generation of young forge smiths and craftsmen at the 'Takefu Knife Village Cooperative’.

We all respect Takeshi Saji’s extensive knowledge and his lifelong devotion to knife making and the cutlery industry.

Since the year 2020, we have been working closely with Master Saji to create a new range of top-tier knives that will include unique 'one-of-a-kind' knives and limited edition custom knives, which will often feature special handles. Today, we are very excited to introduce the Saji SUMMIT ― Limited Edition Custom Series!

“Beautiful” and “Japanese Tradition” are the words that perhaps best describe these Custom Rainbow Damascus kitchen knives from Master Blacksmith Takeshi Saji.

At a US Knife Show, we recently discovered this extraordinary, rare, vividly-colored material, called "CrazyFiber". CrazyFiber is a handmade, high-grade modern material for producing handcrafted works of art, it was custom created by a knife maker for knife makers and artisans. This resin-based material has excellent durability and a very beautiful appearance, especially when it is polished. It has good resistance to water, oil and alcohol. We promptly asked Master Saji to make some very limited edition knives with this special material and now another small batch of Saji SUMMIT- Limited Edition Custom Series masterpiece knives are available.

The unique multi-colored Damascus blades match the Unique Handmade CrazyFiber "Blue-Gray Multi-Color" material used to make this Custom Handle has a beautiful appearance and, to ensure that the handle can be gripped comfortably, it has been carefully contoured and polished by hand. The handle scales are secured with a decorative Mosaic Pin that beautifully matches the Custom Rainbow Damascus blade and a stainless steel bolster has been fitted for improved durability and blade balance.

Blue #2 high-carbon steel that is clad with multiple layers of rust-resistant stainless steel, brass and copper.

As you may already know, Master Saji is always seeking new methods and ideas for his innovative and distinctive traditional hammer forged knives. His expertise in advanced forging techniques and fabricating custom handles has allowed the creation of these very special, and utterly unique, custom Damascus knives.

The Bunka is a general-purpose kitchen knife that used to be just as popular as the Santoku, but has become less commonplace in recent years. With its tall blade, the Bunka knife is particularly suitable for cutting vegetables or fruit and the triangular tip area is particularly useful for detailed work and cutting fish or meat. 

Knife Model: Takeshi Saji SUMMIT ― Limited Edition Custom Series Blue Steel No.2 Rainbow Damascus Series Bunka

Blade Material: Blue Steel No.2 with Rainbow Damascus Cladding

Rockwell Hardness (HRc): 62 to 63

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Custom Handmade CrazyFiber "Blue-Gray Multi-Color" Handle with Stainless Steel bolster

Saya Included: No.

This knife comes with 50/50 double bevel edge geometry for both right and left handed use.  

For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems. 

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and itssharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.

Important

This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra cares and attentions to prevent rust.

• Please do not put the knife in the dishwasher machine for cleaning.
• Please do not leave the knife in water or wet condition for a long time.
• After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in a dry place.
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
• We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.