As you may know, Takeshi Saji aggressively researches his knives and makes a great effort to create exciting, unusual and original knives. This time, Takeshi Saji has decided to use a new Powdered High Speed Tool Steel called SRS-13, which is produced by Sanyo Steel Company. Master Saji has great confidence that this high-quality steel will provide supreme cutting performance and edge retention, and you can expect performance similar to the reputable Powdered High Speed Tool Steel “R-2” / "SG2".
To compliment this unusual blade steel, Master Saji decided to sandwich the mirror polished SRS-13 blade core between layers of soft stainless steel and decorate them with a unique Tsuchime hammered texture.
Master Saji has also created a new handle design for these knives, which provides a great grip and is finely balanced. A Simple & Good Durability Black-Pakka Wood Handle, seamless stainless steel bolster & butt were chosen for durability and practicality. From the handle butt to the blade tip, the overall design forms a beautiful "ARC Line”. These innovative designs are the culmination of Takeshi Saji’s research and efforts to create a new range of highly practical knives and they are especially well suited to serious users and customers who value practicality.
The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife.
Knife Model: Takeshi Saji SRS-13 "ARC" Santoku
Blade Material: SRS-13 with Stainless Steel Cladding
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Black-Pakka Wood Handle with Stainless Steel Bolster & Butt
Saya Included: No.
| Santoku 180mm (7") |
Cutting edge length: 180mm
This knife comes with 50/50 double bevel edge geometry for both right-handed and left-handed use.
Please Note: In general, Japanese Kitchen Knives are designed for right hand use and their blades have a relatively strong convex grind on the right-hand side and relatively weak convex grind (almost straight) on the left-hand side. However, double bevel edge knives with a 50/50 grind can be used by both right-handed and left-handed people without any problems.
We believe that Japanese knives have the best quality and cutting performance in the world, and we hope that you will enjoy the fine craftsmanship and sharp edge of your new knife. With proper care, your new Japanese knife will be your faithful cooking partner for many years to come.
The Powdered High Speed Tool Steel blade core and stainless steel cladding of this kitchen knife are rust resistant for easy maintenance. However, the blade core may discolour or rust if the knife is kept in wet conditions for a long time.