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Takeshi Saji  |  SKU: TAKE-SG2DMDA-GY210IRW

Takeshi Saji SG2 Diamond Damascus Gyuto 210mm Ironwood

$849.95

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

Detailed Specifications
Line Saji SG2 Diamond Damascus
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 242 g | 8.5 oz
Edge Length 211 mm | 8 5/16″
Heel Height 48 mm | 1 57/64″
Width @ Spine 2.3 mm | 3/32″
Width @ Mid 2.0 mm | 5/64″
Width @ 1cm from Tip 0.9 mm | 1/32″
Steel SG2 / R2 | Powdered | Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 62 - 64
Surface Finish Etched
Handle Saji Western
Region Takefu
Best for
  • Pro chefs
  • Enthusiasts
  • Collectors
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    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Takeshi Saji SG2 Diamond Damascus kitchen knife line is a testament to the mastery of renowned Japanese bladesmith Takeshi Saji. Crafted from SG2 powdered steel, these knives are celebrated for their exceptional sharpness and edge retention, making them a favorite among professional chefs and cooking enthusiasts. The SG2 steel ensures that the blade maintains its keen edge through extensive use, offering unparalleled performance in the kitchen.

    One of the standout features of this knife line is the deep etched Diamond Damascus pattern. This intricate design not only adds a stunning visual appeal but also provides a unique texture that enhances grip and control. The meticulous craftsmanship involved in creating this pattern highlights Takeshi Saji’s dedication to blending aesthetic beauty with practical functionality.

    These knives are highly sought after and can be hard to come by, making them a prized possession for collectors and serious chefs alike. Each knife, from the versatile Gyuto to the specialized Sakimaru Sujihiki, embodies the perfect fusion of traditional Japanese artistry and modern technological advancements. With handles crafted from premium materials like ironwood and wenge, these knives offer a balanced and comfortable feel, ensuring precision and ease in every cut.

    Pros Cons
  • Great artistic
  • Easy to look after
  • Highly collectable
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  • High budget
  • Relatively hard to sharpen
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    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 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 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.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

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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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