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 knifes. 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!

The unique multi-colored Damascus blades feature a core of 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.

This Custom Limited Edition Takeshi Saji Rainbow Damascus Bunka Knife with Contemporary, Stylish Wa Handle. The Innovative Octagonal Desert Ironwood handle with a  Turquoise Composite Stone Ferrule & Butt with Nickel Silver Spacers.

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: Custom Limited Edition, Takeshi Saji Rainbow Damascus Series Bunka

Blade Material:  Rainbow Damascus (Blue Steel No.2)

Rockwell Hardness (HRc): 63

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

Handle Material: Octagonal Desert Ironwood handle with a Soft Pink Turquoise Composite Stone Ferrule & Butt with Nickel Silver Spacers

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 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 Carbon Steel blade of this kitchen knife can discolor or rust easily. Consequently, extra care and attention are required to prevent it from rusting.

• 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, then apply Tsubaki (Camellia) oil to the blade before storing it in 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.