Master Saji had the idea of using a beautiful ocean's Tropical Fish theme for the Urushi and Maki-e decorated knife. Master Tsukada used all of his experience and technical knowledge to capture the scene of beautiful ocean and now you can enjoy the spectacular combination of beautiful Urushi&Makie works and Master Saji’s gorgeous custom Damascus knife at the same time!
In order to match the decorative Maki-e artwork, Master forge-smith Takeshi Saji created some his unique multi-colored Damascus steel blade, which is made by forging a core of Blue #2 steel together with multiple layers of stainless steel, brass and copper. Each blade has a traditional Hamaguri-ba (convex) grind and a ‘hidden tang’ that is fitted with a stainless steel bolster and a black, Urushi lacquered handle.
In addition to the decorative Urushi / Maki-e Saya (Sheath), each knife also comes with a traditional Nishijin-ori woven cloth pouch and braided tassel (Nishijin-ori textiles use a traditional Japanese weaving technique that was invented by weavers who settled in the Nishijin district of Kamigyō-ku ward in the city of Kyoto).
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 Urushi & Makie Series “Tropical Fish Motif” Gyuto
Blade Material: Blue Steel No.2 Rainbow Damascus
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Urushi&Makie Handle with Stainless Steel Bolster
Saya Included: Yes.
Gyuto 150mm (5.9")
Cutting edge length: 150mm
Total Length: 260mm
Blade Thickness: 2.6mm
Blade Width: 36mm
Handle Length: 107mm
Total Weight: 148g
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.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
- 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. Please apply Tsubaki oil on the blade 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.