Takeshi Saji | SKU: TS-SRS13-NA165WAMSP1

Takeshi Saji SRS13 Nakiri 165mm Western Amboyna Handle

Name: Takeshi Saji SRS13 Nakiri 165mm Western Amboyna Handle
Brand: Takeshi Saji
SKU: TS-SRS13-NA165WAMSP1
Price: 599.95 AUD
Availability: OutOfStock

$599.95

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St Peters, NSW —
2 Bishop St, Unit 2, St Peters NSW 2044
+61 2 8234 8818
Crows Nest, NSW —
107 West St, Shop 1, Crows Nest NSW 2065
+61 2 8234 8848
Pickup only
Prahran, VIC —
180 Commercial Road, Shop 1, Prahran VIC 3181
+61 3 8199 9948
Pickup only

Detailed Specifications

Line	Takeshi Saji SRS-13 Western
Profile	Nakiri / Japanese vegetable knife
Bevel Type	Double Bevel
Weight	244 g \| 8.6 oz
Edge Length	166 mm \| 6 17/32″
Heel Height	55 mm \| 2 11/64″
Width @ Heel	2.0 mm \| 5/64″
Width @ Mid	2.0 mm \| 5/64″
Width @ 1cm from Tip	2.0 mm \| 5/64″
Steel	SRS-13 \| Powdered \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	63 - 64
Surface Finish	Tsuchime
Handle	Coke-bottle Shaped Western
Region	Takefu
Best for	Enthusiasts Collectors Pro chefs

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Takeshi Saji’s SRS-13 steel line of kitchen knives is a blend of cutting-edge performance and rustic craftsmanship. The blades are forged from high-performance SRS-13 powdered steel, known for its remarkable edge retention and toughness. This advanced steel ensures that the knives remain razor-sharp for extended periods, even with heavy use, making them ideal for both professional chefs and dedicated home cooks.

The knives feature a rustic look that highlights Saji-san’s traditional Japanese craftsmanship, giving each piece a distinct character. The signature Western handle, crafted from materials like stag bone or ironwood, offers both durability and comfort, ensuring a secure grip during prolonged use. This combination of superior steel and a natural, ergonomic handle makes Saji’s SRS-13 line a perfect choice for those seeking a knife that performs at the highest level while embodying a timeless, rustic aesthetic.

Pros	Cons
Great artistic Excellent performance	Relatively hard to sharpen High budget

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 (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.

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

Knife details

Profile

Nakiri

菜切

Japanese vegetable knife · Double bevel

Thin, wide vegetable knife with no point; Tojiro says its straight edge sits flat on the board.

SRS-13

Stainless · Nachi-Fujikoshi

We list Takeshi Saji SRS13 gyuto, santoku and nakiri with Western handles.

Construction

Sanmai - Stainless Clad

三枚

3 layers · stainless clad

Hard core between two stainless layers, bare only at the edge; the cladding resists rust.

Finish

Tsuchime

Hammered surface

Hammer marks across the upper blade. The dimples may help food release.

Handle

Coke-bottle Shaped Western

Coke-bottle shaped western

Western grip: wide middle, tapered ends.

Frequently asked questions

Why won't my knife cut all the way through? The slices stay joined at the bottom.

Part of the edge never reaches the board, so the cut never finishes. At our counter we put it simply: there is not enough flat at the heel. A knife with a long curve is built for rock chopping, not for the Chinese or Eastern up-and-down chop.

A straight edge, like a nakiri's, meets the board along its whole length and finishes the cut. On any knife, a dip worn near the heel or a dull section can cause the same thing.

Nakiri or usuba: what is the difference?

The bevel. A Japanese dictionary describes the nakiri (菜切包丁) as shaped like an usuba but double-bevel and relatively easy to handle; the Sakai cutlery association describes the usuba (薄刃包丁) as an acute, wide knife for vegetables, in a square Kanto type and a kamagata Kansai type.

The names overlap, since another dictionary records the usuba as also called nakiri, so check the bevel rather than the name.

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.

Written by Knives & Stones

Takeshi Saji SRS13 Nakiri 165mm Western Amboyna Handle

Availability

Detailed Specifications

Takeshi Saji

Knife details

Nakiri

SRS-13

Sanmai - Stainless Clad

Tsuchime

Coke-bottle Shaped Western

Frequently asked questions

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Takeshi Saji SRS13 Nakiri 165mm Western Amboyna Handle

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St Peters

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