Takeshi Saji black damascus SG2 nakiri ironwood 170mm
Takeshi Saji black damascus SG2 nakiri ironwood 170mm
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¥57,000 JPY
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¥57,000 JPY
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A eye-catching black damascus SG2/R2 nakiri, handcrafted by master blacksmith Takeshi Saji of Echizen, Japan. SG2 is a PM stainless steel highly valued for its superior edge retention, an ideal feature for most professional chefs. Its corrosion resistance further enhances the appeal for pros looking for an easy-to-maintain vegetable knife. The knife showcases a beautifully etched damascus finish, offering a contrast of its intricate layers. Paired with an elegant desert ironwood handle, this knife is both functional and visually stunning. It's a fantastic cutter; it's thin behind the edge without that delicate or fragile feeling. It comes complete with a kiri box
※ Takeshi Saji (1948) is one of Japan's most illustrious blacksmith masters. Saji-san is one of the founding members of Takefu Knife Village. He was officially certified as a "Traditional Master Craftsman" in 1992, a prestigious title awarded only to Japan's best craftsmen. He is a third-generation blacksmith, and his workshop is located in Echizen's Takefu Knife Village, where he forges knives alongside his two apprentices.
He is also known for producing top-of-the-line hunting knives, which were sold in Japan and abroad. In addition to hand-picked wood, he used animal horns to make handles, and over time, he became a leading expert on Western type handles in the region. Yu Kurosaki and other Takefu masters honed their skills under his tutelage as well.
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Blacksmith: Takeshi Saji
Location: Echizen, Japan
Knife type: nakiri
Finish: damascus
Construction type: sanmai
Cladding: stainless cladding
Core steel: SG2 (R2)
Steel type: stainless
Overall length: 300mm
Blade length (heel to tip): 170mm
Blade height at heel: 52.9mm
Spine thickness at handle: 2.9mm
Spine thickness at heel: 2.6mm
Spine thickness at middle: 2.0mm
Spine thickness 1cm from the tip: 1.5mm
Weight: 252g
*Please note that measurements may slightly vary between individual handcrafted Japanese kitchen knives due to their artisanal nature.
Edge/bevel: 50:50
Handle: desert ironwood
Hand orientation: ambidextrous
Saya/sheath: not available
*Comes with a kiri box
··•··
Exclusive of shipping fee.
We ship worldwide via EMS or DHL.
※ Takeshi Saji (1948) is one of Japan's most illustrious blacksmith masters. Saji-san is one of the founding members of Takefu Knife Village. He was officially certified as a "Traditional Master Craftsman" in 1992, a prestigious title awarded only to Japan's best craftsmen. He is a third-generation blacksmith, and his workshop is located in Echizen's Takefu Knife Village, where he forges knives alongside his two apprentices.
He is also known for producing top-of-the-line hunting knives, which were sold in Japan and abroad. In addition to hand-picked wood, he used animal horns to make handles, and over time, he became a leading expert on Western type handles in the region. Yu Kurosaki and other Takefu masters honed their skills under his tutelage as well.
··•··
Blacksmith: Takeshi Saji
Location: Echizen, Japan
Knife type: nakiri
Finish: damascus
Construction type: sanmai
Cladding: stainless cladding
Core steel: SG2 (R2)
Steel type: stainless
Overall length: 300mm
Blade length (heel to tip): 170mm
Blade height at heel: 52.9mm
Spine thickness at handle: 2.9mm
Spine thickness at heel: 2.6mm
Spine thickness at middle: 2.0mm
Spine thickness 1cm from the tip: 1.5mm
Weight: 252g
*Please note that measurements may slightly vary between individual handcrafted Japanese kitchen knives due to their artisanal nature.
Edge/bevel: 50:50
Handle: desert ironwood
Hand orientation: ambidextrous
Saya/sheath: not available
*Comes with a kiri box
··•··
Exclusive of shipping fee.
We ship worldwide via EMS or DHL.
Shipping information
Shipping information
We ship worldwide from Tokyo, Japan using EMS or DHL. Ships within 24-48 hours. Online tracking included.
View full Shipping Policy
Care Guide
Care Guide
• Use whetstones for sharpening
• Use wooden or rubber cutting boards
• Keep clean and dry to prevent rust
• Avoid cutting bones or frozen foods
• Hand wash only - no dishwasher
View full Care Guide
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