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Takeshi Saji, a well respected Master Smith who specializes in making traditionally forged Japanese knives, recently finished a very distinctive collection of traditionally forged knives, including the Rainbow Damascus Wa Gyuto with Urushi lacquered handle.
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. Master Saji decided to partner the blade with a textured Urushi lacquered handle (Oval-shaped), which has a black lacquered ferrule (String wrapped) and a vermillion red handle. The texture and unique appearance of these deluxe quality Urushi lacquered Wa handles compliments Master Saji’s unique multi color Rainbow Damascus blades very well and they certainly create an eye-catching combination!
For safekeeping, this knife comes with a matching Black (Lacquered) wooden Saya ("Sheath") and a black pakkawood Saya pin.
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 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 Rainbow Damascus Series Wa Gyuto
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: Oval-Shaped unique Urushi lacquered handle (Black lacquered ferrule (String wrapped) and a vermillion red handle)
Saya Included: Yes.
Wa Gyuto 210mm (8.2")
Cutting edge length: 220mm
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.
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.