This Custom Limited Edition Takeshi Saji R-2 Damascus Wa-Gyuto Knife was produced in Collaboration with a Custom Handle Maker, who makes beautiful "one-of-a-kind" handles.

Master Saji has now been making knives for over 40 years and has become highly experienced in his art.

After testing and evaluating a very reputable Powdered Metallurgy High Speed Tool Steel, called “R-2” (Manufactured by Kobelco), he decided to produce an exciting new range of this traditionally hammer-forged Damascus kitchen knife using this modern ‘super steel’.

R-2 Powdered Metallurgy High Speed Tool Steel Custom Damascus bade that has a
unique ‘random pattern’ Damascus that Master Saji calls “Diamond Damascus”. It is
handcrafted using a complex series of forging processes and a specially formulated acid etching and polishing that, in combination, produce a unique Damascus blade that has a sparkling diamond pattern and an uneven surface texture.

The Saji R-2 Damascus Wa Gyuto 210mm comes with a Custom Octagonal Wa Handle
(Ironwood body, Resin ferrule and endcap Brass, Copper and Nickel Silver collar with Nickel Silver and Red Liner spacers). For safekeeping, this knife comes with a handcrafted Magnolia Wooden Saya and a black pakkawood Saya pin.

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: Custom Limited Edition, Takeshi Saji R-2  Damascus Series Wa Gyuto

Blade Material:  R-2 Damascus

Rockwell Hardness (HRc): 63

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

Handle Material: Custom Octagonal Wa Handle (Ironwood body, Resin ferrule and endcap Brass, Copper and Nickel Silver collar with Nickel Silver and Red Liner spacers)

Saya Included: Yes. (Black Wooden Saya)

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 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 Powdered High Speed Tool Steel blade kitchen knife that has a 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.