Takeshi Saji is now 72 years old and has become one of the most well-known and experienced forge smiths in Japan. Just as the sun is vital for life on earth, Takeshi Saji’s existence is very important to many young forge smiths and customers.

Takeshi Saji’s new “Ocean Sunshine” series of knives once again reminded me of his importance as a craftsman and his powerful, beautiful, wild spirit.

Beautifully mirror polished, these shinning VG-10 blades have an attractive Wavy Damascus pattern and a unique Tsuchime Hammered Texture. Heat treated to HRc. 62, these hammer-forged blades feature a stainless VG-10 core, outer layers of custom forged Nickel Stainless Damascus steel and a traditional Japanese Hamaguri-Ba (Convex) blade grind that provides a remarkable combination of cutting performance and edge retention.

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

Master Saji chose layered black Linen Micarta® for the handle scales because it is durable, water-resistant and resists shrinkage very well. We think the aesthetic contrast between these simple, practical Linen Micarta® Handles and the beautiful Sunshine Damascus blade is perfect.

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: “Ocean Sunshine”: Takeshi Saji VG-10 Hammered Damascus Series Gyuto

Blade Material: VG-10 Nickel Damascus

Rockwell Hardness (HRc): 62 Blade

Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Black Linen Micarta Handle with Stainless Steel Bolster

Saya Included: No.

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 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.