“Wild” and “dynamic” are the words that best describe this Saji VG-10 custom Damascus kitchen knife.
The blade is made with a VG-10 core forged Nickel Damascus Stainless steel (HRc. 62) and they feature a traditional Japanese Hamaguri-Ba (Convex) blade grind that provides remarkable cutting performance.
The layers of white-colored Nickel steel in this Damascus blade contrasts strongly with the stainless steel layers to produce a powerful wavy Damascus pattern that truly sparkles. To further accentuate the wild appearance of the Damascus, Master Saji decided to use natural Stag Bone to produce some very tasteful handle scales and a pinned brass bolster, which will age beautifully.
The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Knife Model: Takeshi Saji VG-10 Custom Damascus Wild Series Gyuto
Blade Material: VG-10 Nickel Damascus
Rockwell Hardness (HRc): 62
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Stag Bone Handle with Nickel Silver Bolster
Saya Included: No.
| Gyuto180mm (7") |
Cutting edge length: 180mm
Total Length: 303mm
Blade Thickness: 2mm
Blade Width: 43mm
Handle Length: 115mm
Total Weight: 204g
| Gyuto 210mm (8.2") |
Cutting edge length: 210mm
Total Length: 335mm
Blade Thickness: 2.2mm
Blade Width: 46mm
Handle Length: 120mm
Total Weight: 235g
| Gyuto 240mm (9.4")|
Cutting edge length: 248mm
Total Length: 370mm
Blade Thickness: 2.5mm
Blade Width: 50mm
Handle Length: 120mm
Total Weight: 303g
| Gyuto 270mm (10.6") |
Total Length: 405mm
Blade Thickness: 2.4mm
Total Weight: 370g
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 fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
I have several knifes from the same series - all of them are of excellent quality and a pure joy to use. And they look stunning at the same time :)
This is a beautiful knife... and razor sharp.
I have quite a few knives from JCK, but this Takeshi Saji gyuto is my favorite. I have the 8.2 inch version. It seems that for most tasks, this is the knife I reach for. It's just so comfortable in my hand - the weight, balance and length are perfect for me. At first I wasn't too keen on the black Damascus pattern, but have grown to like it a lot - more than the mirror finish on some of my other knives. Now I just have to learn to sharpen it using a whetstone.
Very well balanced
Beautiful blade, excellent fit and finish. Sharp out of box. I put on a 70/30 bevel and it became screaming sharp. Stiff blade which I prefer. A bit thick spin and limited distal taper, but it doesn't seem to impact performance. Spin and Choi could use a bit more rounding. Definitely a looker.