Handforged in Echizen, Japan by master blacksmith Takeshi Saji
Gyuto: Multi-purpose Japanese chef knife for meat, fish, and vegetables
211mm (8.31") cutting edge length with 47.7mm height at heel
Weight: 147g - balanced for precise control
VG10 stainless steel core for edge retention and corrosion resistance
Stainless damascus cladding with brass and copper accents
Octagonal rosewood handle
Includes traditional kiri wood 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.
Overall length: 351mm Blade length (heel to tip): 211mm Blade height at the heel: 47.7mm Spine thickness: at the handle: 2.0mm at the heel: 1.9mm midway: 1.8mm 1cm from the tip: 1.1mm Weight: 147g
Edge/bevel: 50:50 Handle: octagonal rosewood Hand orientation: ambidextrous Saya/ sheath: Not included Kiri box: Included ⎯
Note: a. For the care and maintenance of Japanese knives, such as this 210mm Takeshi Saji VG10 Gold damascus gyuto knife, please refer to our care guide below. b. Slight measurement variations are normal. c. Small surface finish variations in knives are a normal part of the handcrafting process.
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
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
