Takeshi Saji is a well-respected Master Smith who specializes in making traditionally forged Japanese knives. We are often surprised by the variety of ideas he has and by the very distinctive and rare steel he uses for his custom knives.
 
Once again, Master Saji has just completed some fresh traditionally forged custom kitchen knives, which feature his unique multi-colored Damascus. The blades have a core of VG-10 Cobalt Stainless steel, which has been clad with multiple layers of rust-resistant stainless steel, brass and copper (HR.c 61 to 62).
 
When we closely examine Master Saji’s multi-colored Damascus knives, we can clearly see that the distinctive Damascus layers do indeed have a unique appearance.
 
The Copper layers of the Damascus have a delicate Pink color and the Brass layers have a Golden color. These natural, warm colors  compliment the beautiful Natural wood of the hand contoured Quince Burl Handle and the polished stainless steel bolster. We can really sense Takeshi Saji’s dedication and life-long passion for knives and knife making when we inspect these rare and distinctive Rainbow Damascus custom knives.
 
Each knife comes with a with traditional Wooden Presentation Box that is inscribed with Takeshi Saji’s name.

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 VG-10 Multi-Colored 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: Quince Burl Wood Handle with Stainless Steel Bolster

Kiri Wooden Boxes Included: Yes.

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.