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Takeshi Saji


Takeshi Saji VG-10 Multi-Colored Golden-Rainbow Damascus Series SRDI-3 Nakiri 165mm (6.4 Inch, Ironwood Handle)

Availability: Normally ships the same day


Takeshi Saji is a very well respected Master Smith, who specializes in making traditional hammer forged Japanese knives. We are often surprised by the variety of ideas he has and the very distinctive materials and rare steel that he uses for his custom knives.
 
Master Saji has just completed a fresh new batch of traditional hammer forged custom kitchen knives that, once again, feature his unique multi-colored Damascus. The blades have a core of VG-10 Cobalt Stainless steel (HR.c 61 to 62), which has been clad with multiple layers of rust-resistant stainless steel, brass and copper.
 
When we closely examine Master Saji’s multi-colored Damascus knives, we can clearly see that the distinctive Damascus layers do indeed have a unique appearance: The Copper layers of the Damascus have a delicate Pink color and the Brass layers have a Golden color. Additionally, the Gray-Black Damascus layers enhance both the clarity and vivid color of the beautiful Pink (Copper) and Gold (Brass) layers.

The Gold and Copper tones of the Rainbow Damascus also beautifully compliment the Natural coloration of the hand contoured Desert Ironwood Handle, the decorative Mosaic Pin and the brightly polished stainless steel bolster. When we inspect these rare and distinctive Rainbow Damascus custom knives, we can really sense Takeshi Saji’s life-long passion for, and dedication to, the art of knife making.
 
Each knife comes with a with traditional Wooden Presentation Box that is inscribed with Takeshi Saji’s name.

The Nakiri is a double bevel edged knife that is rectangular in profile and has a tall, thin blade. It is popular throughout Japan and is often used by home cooks for quickly and efficiently chopping, slicing or mincing vegetables and fruit. It is becoming increasingly popular with vegetarians.

Knife Model: Takeshi Saji VG-10 Multi-Colored Golden-Rainbow Damascus Series SRDI-4 Nakiri 165mm

Blade Material: VG-10 with Rainbow Damascus Cladding

Rockwell Hardness (HRc): 62

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

Handle Material: Desert Ironwood Handle with Stainless Steel Bolster

Kiri Wooden Boxes Included: Yes.

 

Nakiri 165mm (6.4")

Cutting edge length: 162mm
Total Length: 298mm
Blade Thickness: 2.2mm
Blade Width: 51mm
Handle Length: 118mm
Total Weight: 228g

 

 

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 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.

 

Important

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.

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in 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.
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