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")|
Cutting edge length: 280mm
Total Length: 410mm
Blade Thickness: 2.2mm
Blade Width: 46mm
Handle Length: 124mm
Total Weight: 324g
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 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.
Very sharp n steady. No problem even butchering off a rack of thomahawk steak
Got this beautiful knife a while back. It is a beautiful knife to look at from the damascus patterns to it's beautiful handle. I sometimes find myself just looking at it even though I am not planning to use it. It is sharp out of the box and it's perfect for carving your roasts and big cuts of meats. I am really happy with my purchase and I am going to enjoy using this knife for a long time.
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.
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