Takeshi Saji is now 72 years old and is one of the most experienced and famous forge smiths in Takefu (Now Echizen City), Fukui Prefecture.

He is still very active and insists on creating and making his own unique custom kitchen knifes. He also spends significant time and energy teaching and mentoring the next generation of young forge smiths and craftsmen at the 'Takefu Knife Village Cooperative’.

We all respect Takeshi Saji’s extensive knowledge and his lifelong devotion to knife making and the cutlery industry.

What is Core-Less Damascus ?

As you know, the clad metal is produced by forging different layers of meal together, taking advantage of the strength of each piece as an integrated unit while ensuring any weaknesses are balanced out by each layer. With this clad technology, they have succeeded in forging two different Haganes of VG-10 and VG-2 steel layers together. It was considered to be impossible to forge two different high carbon steels together. It is many layered of very thin VG-10 and VG-2 steels, that makes a Core-less multi-layer stainless Damascus steel. Thanks for this state-of-art technology that made it possible to compose of a perfect blend that produces a long-lasting and extremely sharp cutting edge, in addition to the resistance to bending, breaking and rusting. This blend layers also feature a beautiful and unique Damascus patterns.

The unique Core-Less Custom Damascus blade comes with the hand contoured Black Linen Micarta Handle which makes secured grip and extra durability and strength.

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 Core-Less Custom Damascus Gyuto 240mm

Blade Material: Core-Less Custom Damascus

Rockwell Hardness (HRc): 60 to 62

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

Handle Material: Black Linen Micarta Custom Handle

Saya Included: No.

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

We believe quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for long time. 

Important

This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.

• Before starting to use the knife, please wash it with water for cleaning up.
• Please do not put this knife in the dishwasher, please hand wash.
• Please do not leave this knife in water or wet condition for long time.
• After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
• 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, hard foods such as lobster and crab which have hard surface.
• We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.