Takeshi Saji | SKU: SJ-SG2BLDM-GY210STAG

Saji Black Damascus Gyuto 210mm SG2 Stag Handle

Name: Saji Black Damascus Gyuto 210mm SG2 Stag Handle
Brand: Takeshi Saji
SKU: SJ-SG2BLDM-GY210STAG
Price: 849.0 AUD
Availability: OutOfStock

$849.00

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications

Line	Takeshi Saji SG2 Black Damascus
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	245 g 8.64 oz
Edge Length	209 mm .8.23 inch
Heel Height	50 mm .1.97 inch
Width @ Spine	2.3 mm 0.09 inch
Width @ Mid	1.9 mm 0.07 inch
Width @ 1cm from Tip	1.1 mm 0.04 inch
Steel	SG2 / R2 \| Powdered Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	62 - 64
Surface Finish	Etched
Handle	Saji Western
Region	Takefu
Best for	Pro chefs Collectors Enthusiasts

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Takeshi Saji's SG2 Black Damascus line of kitchen knives is a remarkable fusion of performance and artistry. Featuring SG2 powdered steel, these knives provide exceptional edge retention and toughness, making them ideal for precision cutting and heavy-duty tasks alike. The SG2 steel ensures a razor-sharp edge that stays sharp for longer, reducing the need for frequent sharpening.

The knives are adorned with a stunning black damascus pattern, a testament to Saji’s craftsmanship, which not only adds visual appeal but also enhances the blade’s strength. Each knife is paired with exotic handle materials, such as stag bone and desert ironwood, offering a luxurious touch and comfortable grip. These unique handles not only provide durability but also make each knife a functional piece of art.

Pros	Cons
Great artistic Workhorse grind	On the thicker side

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Takeshi Saji

Takeshi Saji is a distinguished Japanese blacksmith from Takefu Village in Echizen, an area renowned for its centuries-old knife-making tradition. As a fourth-generation blacksmith, Saji was immersed in the craft from a young age, learning the intricacies of blade making from his family. With over 50 years of experience, he has become a master of his trade.

Saji is celebrated for his ability to blend traditional Japanese techniques with innovative designs, creating knives that are both functional and visually captivating. His knives are known for their distinctive handles made from materials like deer antler, ironwood, and colored pakkawood, paired with beautifully patterned blades, often in the Damascus style.

His work is highly valued by chefs and knife enthusiasts worldwide for its exceptional sharpness, durability, and aesthetic appeal. Each knife is a testament to Saji's meticulous craftsmanship and his commitment to preserving the heritage of Japanese knife-making while pushing its boundaries. His dedication to quality and innovation has earned him a revered place in the blacksmithing community, ensuring that his knives remain prized possessions in kitchens around the world.

Profile: Gyuto

Chefs Knife
A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
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Steel: SG2 / R2
SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.
Manufacturer:
- Takefu Special Steel, Japan
Nature: Stainless
Hardness: 62- 64
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Construction: Sanmai - Stainless Damascus Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.
Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. On the Kitchen knives with stainless core steel, the damascus cladding will be stainless, this means they will also protect the carbon/semi-stainless core from rusting/discolouration.
The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.
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Finish: Etched

The etching process starts with the knife being thoroughly cleaned to remove any oils or residues. A protective mask may be applied to the areas not intended to be etched. The blade is then submerged in an acidic solution, such as ferric chloride, which reacts with the different layers of steel at varying rates. This creates a layer of dark oxide on the surface of the blade where the thickness of the oxide varies according to the reactiveness of the steel. After etching, the knife is neutralized in a baking soda solution, rinsed, and dried. The final step involves polishing the blade to highlight the etched design, enhancing both the knife's beauty and showcasing the craftsmanship of its maker.
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Handle Specs
Profile: Western with bolster
Material:
- Stag / Bone
- Turquoise
- Desert Ironwood
Takeshi Saji's western handle is a standout feature that combines both rustic charm and practical design. Made from exotic materials such as stag bone, Arizona desert ironwood or synthetic tirqipose, each handle is unique, showcasing the natural textures and variations that give it a distinct, earthy appeal. The rugged, natural look of the materials complements the blade’s craftsmanship, offering a timeless and rustic aesthetic that sets it apart from modern synthetic handles.
Not only is the handle visually striking, but it also provides a comfortable grip, making it easy to control during extended use. This handle design is one of Saji-san’s signatures, blending tradition with functionality, and is a true testament to his craftsmanship and attention to detail.
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