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Takeshi Saji black damascus SG2 nakiri ironwood 170mm

Takeshi Saji black damascus SG2 nakiri ironwood 170mm

¥57,000 JPY
¥57,000 JPY
Sale Sold out
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

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Exclusive of shipping fee.
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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 Care Guide

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