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’.

Mirror Polished R-2 Damascus blade, which features unique ‘random Damascus’ pattern, which Master Saji calls “Diamond Damascus”. It is handcrafted using a complex series of forging processes and undergoes a specially formulated acid etching and polishing process. When combined, these techniques produce a unique Damascus blade, which has an uneven surface texture that sparkles beautifully, like a cluster of cut diamonds. 

This knife fitted with Brown Stag Bone handle scales and polished ellegant Brass bolster and rivets, which match the energetic style of the Damascus blade.

Each knife also comes with a suitable Handcrafted Magnolia Wooden Saya and Takeshi Saji Original Wooden Saya boxes.

This very unique and wild and aggressive design Custom Kiritsuke 270mm was a special order request from a famous Chef in San Francisco, United States and only 3 Pieces are available.

"Extra-Large Kiritsuke 270mm". The wider and larger size of the kiritsuke blade makes heavier weight balance and sturdy blade. Takeshi Saji's wild and aggressive taste and appearance of Hammer Forged R-2 Custom Diamond Damascus Kirisuke Blade has a similar blade profile to the ‘regular’ Gyuto, but it has what is commonly known as a 'reverse tanto' tip, or ‘clipped point’, which is very useful for precision cutting.

Knife Model: Takeshi Saji R-2 Custom Diamond Damascus Wild Series Special Order Made "Extra Large Kiritsuke 270mm"

Blade Material: R-2 Nickel Diamond Damascus

Rockwell Hardness (HRc): 62 to 63

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

Handle Material: Brown Stag Bone Handle with Brass Bolster

Saya Included: Yes. 

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.