Takeshi Saji rainbow damascus aogami#2 nakiri 170mm
Takeshi Saji rainbow damascus aogami#2 nakiri 170mm
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Takeshi Saji, an Echizen master blacksmith, forged this nakiri using aogami#2. The blade has a colored damascus finish that extends all the way to the grind and it is paired with a lovely piece of desert ironwood. Alternating layers of rust-resistant stainless steel, brass, and copper are used to create the stunning damascus pattern. It's a fantastic knife that isn't overly delicate or fragile. These batches are much thinner than older ones, making them excellent cutters.
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※ 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 clad
Core steel: Hitachi aogami#2 / blue#2
Steel type: carbon
Overall length: 301mm
Blade length (heel to tip): 168mm
Blade height at heel: 53.3mm
Spine thickness at handle: 2.2mm
Spine thickness at heel: 2.0mm
Spine thickness at middle: 1.9mm
Spine thickness 1cm from the tip: 1.8mm
Weight: 255g
*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
*Comes with a kiri box
Friendly note: Japanese knives, including this Takeshi Saji rainbow damascus aogami#2 nakiri knife, require additional care. Follow our guide to maintain its superior performance.
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Exclusive of shipping fee.
We ship worldwide via EMS or DHL.
• Shipping information
Zahocho Knives Tokyo is based in Tokyo, Japan, and ship worldwide to over 150 countries using JapanPost EMS or DHL.
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• Shipped via DHL
• Estimated delivery: 3-5 days
Asia and Middle East:
• Shipped via EMS
• Estimated delivery:
Asia: 2-5 days
Middle East: 5-10 days
Europe:
• Shipping method varies by country (DHL or EMS)
• Estimated delivery:
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EMS: 7-10 days
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• Return Policy
- You can return products within 14 days of receiving them.
- To be eligible for return, the product must be unused, in the same condition as when you received it, and in the original packaging.
- You must provide a proof of purchase to complete your return.
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- Contact us at info@zahocho.com to arrange a return.
Please note:
- Knives damaged due to misuse, improper care, poor technique, mistakes in use or sharpening, or any other type of damage resulting from user error are not eligible for return, exchange, or refund.
Refunds
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• Care Guide
- Use a whetstone to maintain sharpness. Avoid electric sharpeners and pull-through sharpeners, as they are not suitable for Japanese kitchen knives. Honing rods, typically used for western-style knives, may potentially damage the edge.
- Choose a wooden or rubber cutting board instead of bamboo or poly boards to preserve the knife's edge.
- Keep the knife clean and dry, especially if it is made of carbon steel. Carbon knives are prone to rusting.
- Avoid using the knife to cut through bones or frozen foods. It's best to use a separate knife specifically designed for these tasks.
- When cutting, use a smooth and fluid motion, avoid twisting or torquing the blade. This technique helps maintain control and minimizes the risk of damage.
- Never put Japanese kitchen knives in the dishwasher. Instead, hand wash them with mild soap, ensuring thorough cleaning, and then dry them completely before storing.
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