Takeshi Saji, a well respected Master Smith who specializes in making traditionally forged Japanese knives, recently finished this very distinctive collection of traditionally forged knives.
The blades feature a VG-10 core (HRc. 62; Stainless) with outer layers of hand forged Nickel-Damascus Stainless Steel and a traditional Japanese Hamaguri-Ba (Convex) blade grind that provides remarkable cutting performance.
The layers of white-colored Nickel steel in these Damascus blades contrast strongly against the stainless steel layers, producing a powerful wavy Damascus pattern that truly sparkles. To further accentuate the wild appearance of the Damascus, Master Saji decided to partner the blades with unique lacquered handles (Oval-shaped), which have been decorated with a variety of Japanese lacquerware patterns. The texture and unique appearance of these high quality Wa handles compliments Master Saji’s powerful Damascus blades very well and they certainly create an eye-catching combination!
There are total of 5 different lacquered handles to choose from;This particular knife features a striking Black & Gold handle.
The lightweight and versatile Wa Gyuto can be used with a variety of different cutting techniques to perform a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits; it is a true multi-purpose knife.
Knife Model: Takeshi Saji VG-10 Custom Damascus Wa Gyuto
Blade Material: VG-10 Nickel Damascus
Rockwell Hardness (HRc): 62
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Oval-Shaped unique lacquered handle (A striking Black & Gold handle)
Saya Included: No.
Wa Gyuto 210mm (8.2")
Cutting edge length: 210mm
Total Length: 350mm
Blade Thickness: 2.2mm
Blade Width: 45mm
Handle Length: 128mm
Total Weight: 145g
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.
Have used every day for a year and haven’t needed to sharpen it. Light weight and slices through everything like butter.