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Japan's certified Traditional Craftsman, Takeshi Saji is also devoting his time to nurture the young successors. This is very important duty to keep the tradition and technique of the Takefu's "Uchi-Hamono (hand forged knives)" handing down from generation to generation.
For this purpose, Master Saji is adopting young workers at his workshop. One of them is Mr. Yasuhiro Nakayama, who has joined and is learning traditional knife-making processes. Master Saji has noted his design talent and has collaborated with him to create an unique design series of Chef knives.
The blade and handle have unique shapes and designs. Here are Mr. Nakayama's design concepts.
The handle is hand contoured and finger grooved with a beveled hole to fit with your hand firmly and comfortably. The blade has a finger rest (stopper) on the back, that can help precise control for a pull stroke (Gyuto). His suggested two grip styles are shown in the photos, but it's up to you how you grip it.
The blade is made of VG-10 core forge layered of 63 Nickel and Stainless Damascus steels, and is hamaguri-ba ground to a sharp hand honing edge. This unique series come with a red velvet lined wooden Kiri presentation box, and great durability of Linen Micarta Handle.
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.
