Experienced Forge-Smith Takeshi Saji, creates a variety of fine masterpieces and fine custom knives.

Takeshi Saji is always seeking new possibilities that will make each of his knives unique and outstanding.

This time, Takeshi Saji chosen to work with SRS-13, a high quality Powdered High Speed Tool Steel produced by Sanyo Steel Company. Master Saji has great confidence in the supreme cutting performance, edge retention and corrosion resistance offered by SRS-13 because it has a fine microstructure and a very rich Chemical Composition, including a high percentage of Carbon, similar to that of Japan’s Premium Aogami Super Hagane (Blade steel).

With the beautiful and unique Tsuchime Hammered texture, Master Saji’s developed very thin blade profile, SRS-13 Custom Damascus Knife has an appearance unlike any of his other knives. 

The hand-contoured and rounded, Wild & Powerful Stag Bone Handle provides a secure grip and extra durability. Unlike the bland machine-produced handles of regular Western-style knives,  when we grip the handles of Takeshi Saji’s knives, we can feel the warmth of the craftsman’s vision for his entire handle making process - They are truly something special to own, hold and use. The custom handcrafted handles perfectly match his handcrafted, Traditional hammer forged blades, which have much more ‘soul”. Master Saji’s knives are also fitted with a polished stainless steel bolster for improved handle durability and blade balance. So, taken as a complete package, these knives are not only visually striking, they are also highly practical and easy to care for.

How is Takeshi Saji able to make such great custom handmade handles ?

As you may know, Takeshi Saji has produced a wide variety of knives during his long career, including a large collection of Custom Hammer Forged Traditional Outdoor Knives. So, just as he spent many years perfecting his hammer forging techniques, he has also invested a lot of time and energy in to perfecting his techniques for handcrafting custom knife handles. Among the other Japanese knife makers, this experience and knowledge has made Takeshi Saji and his knives particularly distinctive and noteworthy.

His own path, ideas and spirit have created the current Takeshi Custom Kitchen Knife Collection.

The Kirisuke-Sujihiki has a very similar blade profile to the ‘regular’ Sujihiki, but it has what is commonly known as a 'reverse tanto' tip, or ‘clipped point’, which is very useful for precision cutting. Apart from this difference, the Kirisuke-Sujihiki functions in the same way as the ‘plain' Sujihiki knife.

The long, narrow, graceful blade of the Kiritsuke-Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.

Knife Model: Takeshi Saji SRS-13 Custom Tsuchime Hammered Damascus TS-15 Kiritsuke Sujihiki 270mm

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: Stag Bone Handle with Brass Bolster

Saya Included: No.

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.

Important

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.

• Please do not put the knife in a dishwashing machine for cleaning.
• Please do not leave the knife in water or wet conditions for a long time.
• After use, please hand-wash the blade, bolster and handle thoroughly. After washing, wipe the knife clean and dry with a soft cloth and then store it in a dry place.
• This knife is extremely sharp! Please use extreme care when handling and storing it.
• Unlike German-made knives, Japanese knife blades are ground to a thin cutting edge for improved cutting performance and easier re-sharpening. Please protect the blade edge from hitting hard materials, or it might chip or crack.
• Please do not use the knife to cut frozen foods, bone, or any hard shell foods such as lobster or crab.
• When your knife eventually becomes dull, we recommend using Japanese whetstones to re-sharpen it.