As you may know, Takeshi Saji aggressively researches his knives and makes a great effort to create exciting, unusual and original knives. This time, Takeshi Saji has decided to use a new Powdered High Speed Tool Steel called SRS-13, which is produced by Sanyo Steel Company. Master Saji has great confidence that this high-quality steel will provide supreme cutting performance and edge retention, and you can expect performance similar to the reputable Powdered High Speed Tool Steel “R-2” / "SG2".

To compliment this unusual blade steel, Master Saji decided to sandwich the mirror polished SRS-13 blade core between layers of soft stainless steel and decorate them with a unique Tsuchime hammered texture.

Master Saji has also created a new handle design for these knives, which provides a great grip and is finely balanced. A Simple & Good Durability Black Pakka Wood Handle, seamless stainless steel bolster & butt were chosen for durability and practicality. From the handle butt to the blade tip, the overall design forms a beautiful "ARC Line”. These innovative designs are the culmination of Takeshi Saji’s research and efforts to create a new range of highly practical knives and they are especially well suited to serious users and customers who value practicality.

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 SRS-13 "ARC" Gyuto

Blade Material: SRS-13 with Stainless Steel Cladding

Rockwell Hardness (HRc): 62 to 63

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

Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster & Butt

Saya Included: No.

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

Please Note: In general, Japanese Kitchen Knives are designed for right hand use and their blades have a relatively strong convex grind on the right-hand side and relatively weak convex grind (almost straight) on the left-hand side. However, double bevel edge knives with a 50/50 grind can be used by both right-handed and left-handed people without any problems.

We believe that Japanese knives have the best quality and cutting performance in the world, and we hope that you will enjoy the fine craftsmanship and sharp edge of your new knife. With proper care, your new Japanese knife will be your faithful cooking partner for many years to come.

Important

The Powdered High Speed Tool Steel blade core and stainless steel cladding of this kitchen knife are rust resistant for easy maintenance. However, the blade core may discolour or rust if the knife is kept in wet conditions for a long time.

• Please do not put the knife in a dishwashing machine for cleaning.
• Please do not leave the knife in water or wet conditions for a long time.
• After use, please hand-wash the blade, bolster and handle thoroughly. After washing, wipe the knife clean and dry with a soft cloth and then store it in a dry place.
• This knife is extremely sharp! Please use extreme care when handling and storing it.
• Unlike German-made knives, Japanese knife blades are ground to a thin cutting edge for improved cutting performance and easier re-sharpening. Please protect the blade edge from hitting hard materials, or it might chip or crack.
• Please do not use the knife to cut frozen foods, bone, or any hard shell foods such as lobster or crab.
• When your knife eventually becomes dull, we recommend using Japanese whetstones to re-sharpen it.