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Takeshi Saji

Takeshi Saji Urushi & Makie Series "風神(God of Wind) and 雷神(God of Thunder) Motif" STU-38 Gyuto 210mm (8.2 inch)

Availability: Normally ships the same day

Master Takeshi Saji has been inspired to create a special 風神(God of Wind) and 雷神(God of Thunder)  themed knife that is beautifully decorated with Urushi (Lacquer) and Maki-e (Japanese lacquerware picture / artwork made with powdered metals). Echizen City (Also known as Takefu City) is a historical Japanese knife making centre that is famous for producing Echizen Uchihamono (Traditional hammer-forged knives) and, even today, there are still a number of passionate forge smiths who continue to produce knives using the old, time-honoured methods. Japanese lacquerware Master, Mr. Tsukada, used all of his experience and skill to capture the energy and spectacle of the traditional forging process and the craftsman at work. So, you can now enjoy this impressive Maki-e artwork and Master Saji’s wild and beautiful VG-10 Custom Damascus knife at the same time!

In order to match the very impressive and deep-impact of Maki-e artwork, Master Saji has created polished Damascus blade which has an uneven surface texture and has a style and appearance that is very different to the other Damascus blades, which are on the market. You can sense Master Saki’s vitality and powerful spirit is present inside the blade. Each blade has a traditional Hamaguri-ba (Convex) grind, a hidden blade tang, a brass bolster & butt, and a handle that has been painted with black Urushi lacquer (Waterproof).

In addition to the decorative Urushi and Maki-e Saya (Sheath/scabbard), 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, Kyōtō).

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 "風神(God of Wind) and 雷神(God of Thunder) Motif" Gyuto 210mm

Blade Material: VG-10 Nickel Damascus

Rockwell Hardness (HRc): 62 to 63

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

Handle Material: Urushi&Makie Handle with brass bolster & butt

Saya Included: Yes.


Gyuto 210mm (8.2")
Cutting edge length: 215mm     Total Length: 372mm
Blade Thickness: 2.4mm
Blade Width: 49mm
Handle Length: 144mm
Total Weight: 190g



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 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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