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Takeshi Saji


Takeshi Saji R-2 Custom Black Damascus Wild Series Katana Slicer 270mm Stag Bone Handle (10.6 inch)

Availability: Normally ships the same day


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’.

A dark R-2 Damascus blade, which features a crisp and vigorous Damascus pattern. This knife fitted with Stag Bone handle scales and polished stainless steel bolster and rivets, which match the energetic style of the Damascus blade.

 Katana Slicer is easily identifiable by their blade tips, which look similar to that of a Katana. The long, narrow blade of Katana slicer is particularly useful for slicing meat, boneless fish, roast beef and ham. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.

Knife Model: Takeshi Saji R-2 Custom Damascus Wild Series Katana Slicer

Blade Material: R-2 Nickel Damascus

Rockwell Hardness (HRc): 62 to 63

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

Handle Material: Stag Bone Handle with Stainless Steel Bolster

Saya Included: No.

 

Katana Slicer 270mm (10.6")
Total Length: 410mm
Blade Thickness: 2.2mm
Total Weight: 293g

 

 

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.
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Customer Reviews

5 Based on 2 Reviews
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Filter Reviews:
EC
03/03/2018
Eric C.

Another beautiful knife

I don’t know what more to say about the knife than the description however it looks more beautiful in person than a camera can capture though the pictures are great. I have many knives so I’m not sure how often I’ll use this one but I often gaze at this beauty. The Damascus pattern is almost hypnotic and feels good in the hand. It’s certainly a conversation piece. I was recently in Sakai and didn’t see a knife that compared to this at least in terms of a Damascus style blade. Also I love the mini Tanaka style blade shape. I’m very happy with my purchase as I am with my previous purchase of a JCK Hattori FH-15 Chinese Cleaver Cocobolo wood handle which is a fun to look at as it is to use.

GF
01/18/2018
Guy F.

Just Go For It

Just go for it. Take the plunge, invest well in your tools and take my experience on board when I say that it's a wise move. To do a good job you need good tools. These are the best. I have worked in the meat industry since I was 15 years old and still at high school, I have gone through a lot of tools. Knives, honing steels, stones the lot. These knives are perfect for what I do. I have also the Honesuki 15 cm boning knife of the same range and I have finally found tools that will keep up with me. I process a lot of meat and need tools that are light, have some spring to them, not being to rigid is important and they need to hold their edges extremely well. I used to touch up my knives on the stones every day or 2-3 days now it's once a week for my Takeshi Saj wild series. I do not normally write reviews for anything but I can not speak more highly of this range of knives. I take very good care of all my tools and I've invested heavily in my kit. But these have become an essential part of my daily kit. I use them every day and they are a pleasure to look at, hold and even clean. Right down to making sure the handle had been oiled. The craftsmanship is impeccable they longer I have them the more i respect them. I spend more time each day holding my knives and steels than I do my wife and kids hands, so it's important to me to enjoy my tools. These are great life long investment, treat them with the honour and respect that a tool like this deserves and I know they in return will serve you faithfully for years to come. Sincerely, Guy Farrington Management Torre Butchers 41 Lake st, Northbridge, Perth, Western Australia

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