Takeshi Saji | SKU: SJ-SG2BLDM-GY210SAYA

Takeshi Saji SG2 Kurozome Damascus Gyuto 210mm Ironwood Handle Wenge Saya

Name: Takeshi Saji SG2 Kurozome Damascus Gyuto 210mm Ironwood Handle Wenge Saya
Brand: Takeshi Saji
SKU: SJ-SG2BLDM-GY210SAYA
Price: 699.95 AUD
Availability: InStock

$699.95

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	Takeshi Saji SG2 Black Damascus
	Gyuto / Chefs Knife
	Double Bevel
Weight	183 g \| 6.5 oz
Edge Length	215 mm \| 8 15/32″
Heel Height	48 mm \| 1 57/64″
Width @ Heel	2.5 mm \| 3/32″
Width @ Mid	2.0 mm \| 5/64″
Width @ 1cm from Tip	1.1 mm \| 3/64″
Steel	SG2 / R2 \| Powdered \| Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	62 - 64
Surface Finish	Etched
Handle	Heart-shaped Ironwood Handle with Blonde Ferrule
Region	Takefu
Best for	Pro chefs Collectors Enthusiasts

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Takeshi Saji SG2 Kurozome Black Damascus is another signature line produced by Takeshi Saji, featuring high performance steel, dazzling appearance and unique blade geometry that leads to a smooth cutting experience, these knives are allrounders in the league of high end knives.

As the core member of TAKEFU Knife Village, Saji Uchihamono was a big name in the industry that represents the highest level of knifemaking in the Echizen area. The factory utilises laminate billet from Takefu Special steel and combines with traditional forging skill inherent from the past, creating knives that are stunning in appearance and amazing in sharpness. From forged stainless Damascus to rainbow cladding knives, Takeshi Saji was quite pioneering at that time. This laid a solid foundation for his legacy and many of the designs stood up against the test of the time and became a classic that was praised by knife lovers and chefs alike, this includes this SG2 Kurozome Damascus line.

It is not uncommon to see the combination of stainless damascus and deep etching that create strong contrast, but still, the dense texture and on the bevel of the knife is fascinating whether when using or just looking at. Beneath this striking appearance is a solid performing blade, as the powder stainless SG2 steel is still considered as one of the best cutlery steel in the industry that offers an excellent edge retention while being fully stainless.

When looking down the coil of the knife, we can find the secret behind the smooth cut of these knives. The blade features a convex grind with a decent thickness, but the catch is, the convex continues past the Shinogi line resulting in a fusiform cross section. Which means, the thickest part of the blade is actually at the Shinogi line and it tapers towards the spine and the edge. As a result, there is more curvature when the primary bevel transitions into the Hira, thus the blade can achieve better food release without increasing the thickness of the blade.

This sharpening puts these blades easily into the top tier in terms of overall smoothness of the cut, if there is any downside, I would say it might need a thinning sooner than other types of grind like a concave grind. I would highly recommend this line for collectors and enthusiasts, or people who are looking for a high end gift. As this line also comes in Japanese handles or the more exotic and America-influenced bone/horn/ironwood handles, it can be a very unique purchase for anyone seeking a premium cooking experience.

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 - Echizen's SG2 Diamond Damascus Maker.

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.

Takeshi Saji, a master blacksmith from Takefu Village in Echizen, Japan, represents the fourth generation of a family deeply rooted in the art of knife making. This region, known for its 700-year-old knife-making tradition, has profoundly influenced Saji's approach to crafting blades. Born into a family of blacksmiths, he began learning the trade at an early age, immersing himself in the rich culture of Echizen’s blade-making heritage.

Over his extensive career spanning more than five decades, Takeshi Saji has distinguished himself by preserving traditional Japanese knife-making techniques while incorporating modern innovations. His work epitomizes a perfect fusion of age-old methods and contemporary design, resulting in knives that are both highly functional and visually stunning.

Saji’s knives are easily identifiable by their unique handles, crafted from an array of materials such as deer antler, ironwood, and colored pakkawood. These materials not only enhance the visual appeal of his knives but also provide a comfortable and secure grip. The blades are often adorned with intricate patterns, particularly the Damascus style, which involves layering different types of steel to create a beautiful and unique finish.

One of the key aspects of Takeshi Saji’s craftsmanship is his meticulous attention to detail and unwavering commitment to quality. Each knife undergoes a rigorous crafting process to ensure exceptional sharpness, durability, and balance. This meticulous approach has garnered him a loyal following among professional chefs, culinary enthusiasts, and collectors worldwide.

Saji’s artistic vision is another defining characteristic of his work. He possesses a keen eye for aesthetics, often incorporating intricate engravings and unique patterns into his blades. This blend of functionality and beauty has elevated his knives from mere culinary tools to coveted works of art.

Beyond his individual creations, Saji is a respected figure in the blacksmithing community. He actively promotes and preserves the traditional crafts of Echizen through workshops, demonstrations, and collaborations. By sharing his knowledge and passion with the next generation of knife makers, he ensures the continuation and evolution of Japanese bladesmithing traditions.

His contributions to the craft have been recognized with numerous awards and accolades, cementing his reputation as one of Japan’s premier knife makers. Despite his acclaim, Takeshi Saji remains deeply committed to his work, constantly striving to innovate and push the boundaries of his craft.

In recent years, Saji has embraced new technologies and materials, experimenting with different types of steel and handle materials to enhance the performance and appeal of his knives. This willingness to evolve while staying true to traditional methods exemplifies his approach to knife making.

Takeshi Saji’s knives are treasured by those who appreciate the artistry and skill involved in their creation. Each piece is a testament to his dedication, craftsmanship, and the enduring legacy of Japanese knife-making. For Saji, every knife is more than just a tool; it is a reflection of his heritage, his passion, and his relentless pursuit of perfection.

His enduring influence on the world of knife making and his commitment to excellence continue to inspire both established and aspiring blacksmiths. Takeshi Saji's legacy is not just in the knives he creates but also in the vibrant community of craftsmen he has nurtured and the rich traditions he has helped preserve for future generations.

4o到目前为止，此对话有帮助吗？

“The exotic diamond damascus and copper damascus pattern. ”

Est. 1948 | 昭和23年

Known for exotic western handle, diamond damascus

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.

Compare with

SG2 / R2

—

14.0% 10.5% 7.0% 3.5% 0

1.25%

14.0%

1.8%

2.3%

0.4%

0.5%

0.03%

C — Carbon Cr — Chromium V — Vanadium Mo — Molybdenum Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 62–64 HRC

555759616365+

Steel

SG2 / R2

Manufacturer
- Takefu Special Steel, Japan
Nature Stainless
Hardness62–64 HRC

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.

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.

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.

Handle

Handle Specs

Profile Heart Shape WA
Material
- Desert Ironwood

The heart-shaped desert ironwood handle on Japanese kitchen knives offers ergonomic advantages, providing a comfortable grip that reduces fatigue during prolonged use. Its design conforms naturally to the hand, enhancing control and maneuverability for precise cutting tasks. This handle shape also promotes balanced weight distribution between the blade and handle, improving overall control and reducing strain on the wrist and arm.

Beyond functionality, the Desert Ironwood's luxurious appearance adds aesthetic appeal to the knife, elevating its visual appeal in the kitchen. Whether it's a versatile Santoku knife, a multipurpose Gyuto, a specialized Deba for fish, or a precise Yanagiba for sashimi, the heart-shaped Desert Ironwood handle enhances both the performance and the beauty of Japanese kitchen knives, making them indispensable tools for culinary enthusiasts and professionals alike.

Takeshi Saji SG2 Kurozome Damascus Gyuto 210mm Ironwood Handle Wenge Saya