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Takeshi Saji

Takeshi Saji Maki-e Urushi VG10W Sujihiki 240mm

Regular price $1,899.95

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Availability

  • St Peters, NSW —
    2 Bishop St, Unit 2, St Peters NSW 2044
  • Crows Nest, NSW —
    107 West St, Shop 1, Crows Nest NSW 2065
    Pickup only
  • Prahran, VIC —
    180 Commercial Road, Shop 1, Prahran VIC 3181
    Pickup only
Detailed Specifications
Line Takeshi Saji VG10W Rainbow Damascus Kurozome
Profile Sujihiki / Slicing knife
Bevel Type Double Bevel
Weight 170 g | 6.0 oz
Edge Length 240 mm | 9 29/64″
Heel Height 40 mm | 1 37/64″
Width @ Heel 2.0 mm | 5/64″
Width @ Mid 2.0 mm | 5/64″
Width @ 1cm from Tip 1.0 mm | 3/64″
Steel VG10W | Stainless
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 61 - 63
Surface Finish Etched
Handle
Region Takefu
Best for
  • Collectors
  • Enthusiasts
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.


Takeshi Saji's VG10W Rainbow Damascus Kurozome is a direct update to the well-established VG10 Rainbow Damascus Kurozome line, and if you're already familiar with that knife the change is a focused one. The core steel is now VG10W, Takefu Special Steel's tungsten-enhanced iteration of VG10. The addition of tungsten forms harder tungsten carbides within the steel matrix, which improves wear resistance and edge retention without pushing the hardness rating higher. In practical terms the edge holds up longer between sharpenings — a meaningful upgrade for anyone using this knife regularly.

The multi-metal Damascus cladding is what draws the eye first, and looking at it closely reveals just how complex the surface is. The etching brings out a warm, earthy palette across the Hira — muted grey as the dominant tone, with organic cell-like islands of copper and brass outlined in lighter cream borders scattered across the surface. Toward the cladding line, the layers compress into tight wavy bands of copper, brass and silver that flow together like contour lines, and the engraving catches the light with fine metallic detail. It's a surface that rewards close inspection and looks different every time the light changes. The etched finish is more delicate than a polished surface and benefits from careful handling to preserve that depth of colour over time.

The rainbow lines sit noticeably thinner in overall blade thickness compared to other Saji lines like the SG2 Kurozome or the Strix — the convex grind still provides good food release and gives the knife more presence than a typical thin blade, but it doesn't carry the same weighty, substantial feel of those heavier lines. For many users that's a welcome trade-off, making it more approachable for extended prep sessions.

For collectors and enthusiasts who already own or have considered the VG10 version, the W upgrade makes this the more compelling long-term choice — same character, same aesthetics, better edge longevity. And for anyone coming to the rainbow lines fresh, it's the version worth starting with.

Pros Cons
  • Thin behind the edge
  • Great artistic
  • Highly collectable
  • High budget
Care Instruction
  1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
  2. Wash with neutral detergent after use, and wipe dry;
  3. Please don't wash knife with dishwasher, it will damage the wood handle;
  4. Be careful not to leave the knife close to a heat source for a long time;
  5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
  6. It is best to sharpen a Japanese knife regularly on a waterstone.

Takeshi Saji

Takeshi Saji (佐治 武士), Saji Uchihamono, Echizen

Takeshi Saji (佐治 武士) is an Echizen smith and the third generation of Saji Uchihamono (佐治打刃物), a company founded in 1916 and a member of Takefu Knife Village. He is a certified traditional craftsman (伝統工芸士), and the Village calls him a pioneer of Japanese-style knives built on traditional techniques.

We stock his SG2 and VG10 damascus knives, his SRS13 knives and his maki-e lacquered VG10W knives, with handles that include ironwood, stag and turquoise.

Read more

According to Takefu Knife Village, Saji still goes to exhibitions and abroad himself, taking in new ideas and making new pieces. The Village lists what the family company makes: Japanese-style knives, custom knives, forged kitchen knives of various kinds, and nata, the Japanese hatchet.

Among the damascus knives we carry from Saji are black and diamond damascus in SG2, and rainbow damascus in VG10.

“Third generation of Saji Uchihamono, an Echizen knife company founded in 1916.”

Est. 1916 | 大正5年
Known for Japanese-style knives and damascus kitchen knives
Instagram @takeshi_saji Read more about Takeshi Saji

Takeshi Saji · Takefu

Knife details

Frequently asked questions

What size sujihiki should I buy?

Between 210 and 270 mm, depending on where it will work. One Japanese maker lists 210 to 240 mm, double-bevel, for home use and 240 to 270 mm, single- or double-bevel, for professional kitchens.

Another, in Sakai, recommends 240 mm at home, with the size of your board in mind, and 270 mm for professional use.

Sujihiki or yanagiba: which do I need?

A sujihiki is a long, double-bevel knife for dividing larger pieces of meat into their parts, and its length lets it slice sashimi too; a yanagiba is the sashimi knife.

The Sakai cutlery association describes the yanagiba (柳刃包丁) edge as so acute that it cannot be used on bone or other hard things, so choose the sujihiki for meat and the yanagiba if sashimi is the main job.

How is VG10W different from VG10?

VG10W is VG10 with tungsten added, Takefu Special Steel says: the tungsten forms hard, fine carbides that improve wear resistance and ease of sharpening.

In its blade tests, Takefu lists the same corrosion resistance as VG10 along with 20% higher durability and 25% higher cutting performance, with a quench hardness of 61 HRC or more.

How do I sharpen and care for a VG10W knife?

VG10W sharpens about as readily as VG10. The tungsten precipitates hard, fine carbides that bring wear resistance without costing you ease of sharpening. On a whetstone it behaves like a conventional stainless: responsive, pleasant to raise an edge on, no exotic stones required.

Care is stainless-basic and takes seconds. At 15% chromium it is stainless rather than stain-proof. Rinse the blade and wipe it dry after use, wipe it dry again before it goes away, store it dry, and keep it out of the dishwasher. Like any high-carbon stainless it can spot if it is left wet with acidic food sitting on the edge, and a humid or coastal kitchen makes that likelier. When the edge finally dulls, bring the knife in — K&S sharpens and re-profiles in-store, which beats fighting a hard edge on the wrong stone.

How old is Saji Uchihamono?

Saji Uchihamono was founded in 1916, according to the Takefu Knife Village page for Takeshi Saji.

The same page lists him as the third generation of the company, 佐治打刃物.

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