“Beautiful” and “Japanese Tradition” are the words that perhaps best describe these Custom Rainbow Damascus kitchen knives from Master Blacksmith Takeshi Saji.

As you may already know, Takeshi 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 blade is hammer forged with a core of Blue Steel No.2, clad in alternating layers of stainless steel, copper and brass. The copper adds a soft pink tone, the brass a warm gold, and the stainless steel a bright silver, so the layers of this Rainbow Damascus carry colors you rarely see on a kitchen knife, and no two blades look quite the same.

For matching the unique Rainbow Damascus blade, Takeshi Saji carefully selected a black Dupont Corian handle with a copper-toned texture, the Dupont Corian material chosen for its durability and comfortable grip. The Handle is fitted with a gold brass bolster and a mosaic pin for matching overall design and appearance.

Blade and handle were chosen to work together, and the result is the new and modern, Custom Rainbow Damascus Knife from Takeshi Saji. This knife comes in a special Japanese Kiri wood (Paulownia tomentosa) presentation box that is lined with soft red velvet.

The Bunka is a general-purpose kitchen knife that used to be just as popular as the Santoku, but has become less commonplace in recent years. With its tall blade, the Bunka knife is particularly suitable for cutting vegetables or fruit and the triangular tip area is particularly useful for detailed work and cutting fish or meat.

Knife Model: Takeshi Saji Blue Steel No.2 Rainbow Damascus Series TS-3 Bunka 180mm

Blade Material: Blue Steel No.2 with Rainbow Damascus Cladding (Stainless Steel, Copper and Brass)

Rockwell Hardness (HRc): 62 to 63

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

Handle Material: Black and Copper Texture Dupont Corian Handle with Brass Bolster

Saya Included: No.

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.

Important

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.

• Please do not put the knife in a dishwashing machine for cleaning.
• Please do not leave the knife in water or wet conditions for a long time.
• After use, please hand wash the blade, bolster and handle thoroughly. After washing, wipe the knife clean and dry with a soft cloth, then apply Tsubaki (Camellia) oil to the blade before storing it in dry place.
• This knife is extremely sharp! Please use extreme care when handling and storing it.
• Unlike German-made knives, Japanese knife blades are ground to a thin cutting edge for improved cutting performance and easier re-sharpening. Please protect the blade edge from hitting hard materials, or it might chip or crack.
• Please do not use the knife to cut frozen foods, bone, or any hard shell foods such as lobster or crab.
• When your knife eventually becomes dull, we recommend using Japanese whetstones to re-sharpen it.