Takeshi Saji SG2 black damascus gyuto 240mm

Made in Echizen, Japan, by master blacksmith Takeshi Saji, this 240mm Japanese chef's knife features an SG2 stainless steel core and a Damascus finish etched to highlight the striking contrast between the folded steel layers. The blade is paired with an exotic cow bone handle and comes with a traditional kiri wood storage box, reflecting Saji’s mastery as a certified Traditional Master Craftsman.

• Handcrafted in Echizen, Japan by Takeshi Saji
• Gyuto: Multi-purpose Japanese chef knife ideal for meat, fish, and vegetables
• 241mm (9.49") cutting edge length
• SG2 stainless steel core at ~63 HRC
• Damascus finish with intricate layered pattern
• Western-style handle made of cow bone
  
• Includes traditional kiri wood storage box

Takeshi Saji (1948) is a third-generation master blacksmith from Echizen and founding member of Takefu Knife Village. He received the "Traditional Master Craftsman" certification in 1992, recognizing his expertise in traditional Japanese knife making. He continues to work in Takefu Knife Village with two apprentices, crafting both traditional and contemporary knife designs.

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Blacksmith: Takeshi Saji
Producing Area: Echizen, Japan
Knife type: gyuto
Finish: damascus
Core steel: SG2
HRC: ~63
Steel type: stainless steel
Cladding: stainless clad

Overall length: 379mm
Blade length - heel to tip: 241mm (9.49")
Blade height at heel: 51.2mm
Spine thickness
• at the handle: 2.3mm
• at the heel: 2.1mm
• midway: 1.8mm
• 1cm from the tip: 1.1mm
Weight: 295g
Edge/bevel: 50:50
Handle: cow bone
Hand orientation: ambidextrous
Saya/ sheath: Not included

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Note:
a. For the care and maintenance of Japanese knives, such as this Takeshi Saji SG2 black damascus 240mm gyuto knife, please refer to our care guide below.
b. Slight measurement variations are common in Japanese kitchen knives.
c. Small surface finish variations in knives are a normal part of the handcrafting process.