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Takeshi Saji is now 72 years old and has become one of the most well-known and experienced forge smiths in Japan. Just as the sun is vital for life on earth, Takeshi Saji’s existence is very important to many young forge smiths and customers.
Takeshi Saji’s new “Ocean Sunshine” series of knives once again reminded me of his importance as a craftsman and his powerful, beautiful, wild spirit.
Beautifully mirror polished, these shinning VG-10 blades have an attractive Wavy Damascus pattern and a unique Tsuchime Hammered Texture. Heat treated to HRc. 62, these hammer-forged blades feature a stainless VG-10 core, outer layers of custom forged Nickel Stainless Damascus steel and a traditional Japanese Hamaguri-Ba (Convex) blade grind that provides a remarkable combination of cutting performance and edge retention.
You can truly sense that Master Saji’s vitality and powerful spirit are present in these blades
This knife is available with Fresh White Corian handle scales that makes clean and fresh sanitary appearance.
The handle is carefully contoured by hand to ensure that it can be gripped comfortably and are fitted with a stainless steel bolster for improved durability and blade balance.
The Paring knife is useful for a variety of commonplace kitchen tasks, but it is primarily used for peeling and accurately shaping fruits and vegetables. Paring knives are particularly useful when cutting small items held in the hand, which makes them indispensable in the kitchen and an ideal companion for Gyuto knives.
Knife Model: “Ocean Sunshine”: Takeshi Saji VG-10 Hammered Damascus Series Paring
Blade Material: VG-10 Nickel Damascus
Rockwell Hardness (HRc): 62 Blade
Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: White Corian Handle with Stainless Steel Bolster
Saya Included: No.
| Paring 90mm (3.5")|
Cutting edge length: 83mm
Total Length: 193mm
Blade Thickness: 2mm
Blade Width: 27mm
Handle Length: 104mm
Total Weight: 99g
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.
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.
Ce petit couteau est génial. L’angle de coupe avec le poignet, grâce à l’épaisseur de la lame, est parfait. Les marques de martelage sur les 2 faces de la lame donne un effet superbe au couteau. Et le blanc du manche donne une touche supplémentaire à ma très modeste collection (qui s’allonge demain, avec l’arrivée dans ma collection du plus jolie bunka que j’ai vu). Merci beaucoup pour le saya en cadeaux.