Master Saji has now been making knives for over 40 years and has become highly experienced in his art.

These knives were a special order request from a famous Chef in San Francisco, United States and only 2 Pieces are available.

The Magurokiri (鮪切; "Tuna cutter") is a special purpose knife that has been commonplace in fish markets for centuries. For cutting and slicing large fish, the long, durable blade is extremely useful and practical.

Beautifully mirror polished, the shinning R-2 Powdered High Speed Tool Steel blades have an attractive Wavy Damascus pattern and a unique Tsuchime Hammered Texture. Heat treated to HRc. 62 to 63, these hammer-forged blades feature an R-2 Powdered High Speed Tool Steel core and outer layers of custom forged, Nickel Stainless Damascus steel. The blade has the ideal weight, durability and thickness for Cutting and Slicing Tuna. The luxurious Ironwood handle has a nickel silver bolster for improved durability and features a strong, full-tang construction.

You can truly sense that Master Saji’s vitality and powerful spirit are present in these blades.

These unique, Special Order Made Magurokiri 450mm from Master Saji are now available (Only 2 Pieces).

Knife Model: Takeshi Saji  Special Order Made R-2 Hammered Damascus Magurokiri 450mm

Blade Material: R-2 Nickel Damascus

Rockwell Hardness (HRc): 62 to 63

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

Handle Material: Ironwood Handle with Brass Bolster

Saya Included: Yes.

Magurokiri 450mm (17.7") Cutting edge length: mm (7.2") Total Length: mm (11.8") Blade Thickness: mm (0.1") Blade Width: mm (1.8") Handle Length: mm (4.5") Total Weight: Sg (8.2oz)

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.