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Takeshi Saji


Takeshi Saji SUMIT ― Limited Edition Custom Series SMT-20 VG-10 Rainbow Damascus Gyuto 240mm (9.4 inch)

Availability: Normally ships the same day


Takeshi Saji is now 72 years old and is one of the most experienced and famous forge smiths in Takefu (Now Echizen City), Fukui Prefecture.

He is still very active and insists on creating and making his own unique custom kitchen knifes. He also spends significant time and energy teaching and mentoring the next generation of young forge smiths and craftsmen at the 'Takefu Knife Village Cooperative’.

We all respect Takeshi Saji’s extensive knowledge and his lifelong devotion to knife making and the cutlery industry.

In the year 2020, we have worked with closely with Master Saji to create a new range of top-tier knives that will include unique 'one-of-a-kind' knives and limited edition custom knives, which will often feature special handles. Today, we are very excited to introduce the Saji SUMIT ― Limited Edition Custom Series!

Beautiful and Japanese Tradition are the words that perhaps best describe these Custom Rainbow Damascus kitchen knives from Master Blacksmith Takeshi Saji.

One day at the US Knife Show, we accidentaly met with this beautiful Ice-Blue and Forest Green Color stabilized Hybrid wood material. We promptly requested Master Saji to use this special wood for his very limited VG-10 Rainbow Damascus Stainless Steel Blade and now another masterpiece of Saji SUMIT- Limited Edition Custom Series knife is available.

The unique multi-colored Damascus blades match one of a kinds, beautiful Ice-Blue and Forest Green Color stabilized Hybrid wood Handle. The knife handles are also fitted with a polished metal bolster for improved durability and blade-balance. The blades feature a core of VG-10 Stainless Steel that is clad with multiple layers of rust-resistant stainless steel, brass and copper.

As you may already know, Master Saji is always seeking new methods and ideas for his innovative and distinctive traditional hammer forged knives. His expertise in advanced forging techniques and fabricating custom handles has allowed the creation of these very special, and utterly unique, custom Damascus knives.

The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.

Knife Model: Takeshi Saji SUMIT ― Limited Edition Custom Series VG-10 Rainbow Damascus Series Gyuto

Blade Material: VG-10 with Rainbow Damascus Cladding

Rockwell Hardness (HRc): 62

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

Handle Material: Beautiful Ice-Blue and Forest Green Color stabilized Hybrid wood Handle with Stainless Steel Bolster

Saya Included: No.

 

Gyuto 240mm (9.4")

Cutting edge length: 240mm
Total Length: 375mm
Blade Thickness: 2.2mm
Blade Width: 51mm
Handle Length: 130mm
Total Weight: 242g

 

 

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 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 Stainless steel blade kitchen knife that has a good 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.
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