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

People

Current Head: Kazuo Nomura

Craft

Known For: Japanese-style knives and damascus kitchen knives
Steel: SG2, VG10, SRS13

Location

Address: Ikenokamicho, Echizen, Fukui 915-0873, Japan
Region: Takefu, Japan
Coordinates: 35.876884113, 136.148235883

Brand

Logo

Native Name

佐治打刃物

Why Takeshi Saji Matters

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

Does Takeshi Saji Allow Unsolicited Visits?

Yes and no. There is a shop front in front of the workshop, so while an unsolicited visit to the workshop is unlikely, you can buy from the shop.

Knives by Takeshi Saji

Takeshi Saji VG10 Rainbow Damascus Diamond Polish

Takeshi Saji’s VG10 Rainbow Damascus was a unique creation at its time, being one of the first makers who took advantage of the copper/brass laminated VG10 b... Read more

Takeshi Saji’s VG10 Rainbow Damascus was a unique creation at its time, being one of the first makers who took advantage of the copper/brass laminated VG10 billet, Saji could create these knives with a stunning look and great practicality. The surface finish of these blades are rather simple, there isn't any etching or sandblasting that used to increase the contrast between the steel, copper and brass, and the polish just left the texture of the damascus on the surface. This finish is named “Diamond Migaki” and it has been used by Saji extensively in his SG2 Damascus lineup. We found this is a particularly good finish for the cutting smoothness as there is very little friction and sticking due to the combination of low evenness and high smoothness. As for the geometry itself, these knives still hold up their standard as a Takeshi Saji knife, the spine is on the thinner side and it comes down to the edge that has almost no thickness in a slight convex grind. This design has been proven as one the smoothest cutting geometry and when paired with the aforementioned Migaki finish, can guarantee you a very pleasing experience when preparing your next meal. For a knife with great performance and great look forged by a rather famous blacksmith, this VG10 line does come in at a relatively high price point. For the same price, you could easily find some other options with better steel like SG2. I would recommend this line to those who truly love beautiful and unique items, and are willing to pay a little extra for a work by a legendary blacksmith. Read less

Pros

Excellent performance
Great artistic
Thin behind the edge

Cons

High budget

Sanmai - Stainless Damascus Clad Migaki

Takeshi Saji VG10 Rainbow Damascus Kurozome

Takeshi Saji’s Rainbow Damascus VG10 line is a beautiful set of knives manufactured in Echizen, and these knives come in two different finishes. The polished... Read more

Takeshi Saji’s Rainbow Damascus VG10 line is a beautiful set of knives manufactured in Echizen, and these knives come in two different finishes. The polished version is finished in a similar way to Saji san’s classic Diamond damascus: shiny, smooth surface that is low in maintenance. The Etched version though, is almost a different species: bold colour and strong contrast catches your attention at first glance, yet this surface is more delicate and demands more care. The fundamental construction of two lines is the same, a VG10 core cladded by stainless steel damascus cladding interweaved with copper and brass. The varying colour between different materials leads to the “rainbow” look that we see. However, utilizing the “Diamond Polish” would yield a clean, shiny surface, but this treatment would make the colour of the copper and brass look faded. The etched version sandblasts the surface of the blade instead, following it with an acid etch to further increase the contrast. As a result, the core steel, cladding steel, brass, copper and the nickel layer are clearly revealed, leading to a much more complex look compared to the polished version. The profile of the knife carries noticeable characteristics of the Echizen knifemaking. Combining a low spine thickness with outstanding blade geometry, it leaves almost no thickness behind the edge, and the transition in thickness across the bevel is rather smooth, this ensures minimal drag when entering food, and the thin slice would be encouraged to fall off at the convexing junction between the bevel and the flat zone. If there is anything that can reduce the cutting smoothness of the knife, it would be the rough surface that is designed for the special appearance. This knife fits well in the shelf of collectors and enthusiasts, as well as those who want a special looking item in their kitchen. It bears a rather unique look, and like often we found people are attracted to people looking for a gift with some wow factor. Like the Anmon series from Nigara, this rainbow damascus line doesn’t sacrifice practicality and performance for the appearance, the stainless core makes them rather easy to look after, as long as you take good care of it in use and avoid scratching its surface, this is a pretty beginner friendly line in the higher price range. Read less

Pros

Excellent performance
Thin behind the edge
Great artistic

Cons

High budget
Etched damascus can be hard to maintain

Sanmai - Stainless Damascus Clad Etched

Takeshi Saji Strix

There is something very deliberate and old school about the Takeshi Saji Strix, and for those who know Takefu knifemaking, that's immediately apparent. T... Read more

There is something very deliberate and old school about the Takeshi Saji Strix, and for those who know Takefu knifemaking, that's immediately apparent. This is a line that doesn't chase the latest trends in laser-thin geometry or flashy Damascus patterns — instead it leans into what Takefu makers have always done well: a robust, well-considered blade that earns its keep through cutting performance rather than appearance. The steel at the core of this line is Strix, a relatively new Matrix steel grade developed by Takefu Special Steel with an undisclosed composition. What we do know is that it reaches 64-65 HRC — meaningfully harder than VG10 — and delivers better edge retention than its more familiar stablemate. It doesn't use powder metallurgy the way SG2 does, so a direct comparison in overall performance is hard to make, but at the hardness it achieves, the Strix can hold a working edge well and be sharpened to a steep angle for those who want to push the retention further. It is a premium grade and the price reflects that. The geometry of this line is where things get interesting. The spine is on the thicker side, which gives the blade a reassuring rigidity, but the concave grind drops this down to a very thin edge — and the pronounced Shinogi line does real work here. As the blade passes through food, the slice will peel cleanly away from the surface once it reaches that geometrical transition. The caveat worth knowing is that this food release only kicks in when the food you're cutting is tall enough for the slice to actually reach the Shinogi line — on shorter ingredients, the slice never makes contact with that transition and sticking becomes more likely. The Tsuchime finish gives the blade its visual character, a hammered texture that is very much in the tradition of Takefu Knife Village makers. The Migaki bevel is clean and clearly defined, though the corners are left sharp rather than chamfered or rounded, which can bite into your fingers during extended use — something to be aware of if you have a pinch grip that sits close to the heel. The overall package is firmly aimed at professional chefs and enthusiasts who want a high performing, no-nonsense blade with solid steel credentials. Read less

Pros

Excellent performance
Easy to look after
Great for professionals

Cons

High budget
More sharpening needed

Sanmai - Stainless Clad Tsuchime

Saji VG10 Gold Damascus

Takeshi Saji's VG10 Gold Damascus is one of those lines where the appearance and the cutting behaviour tell two quite different stories, and both are wor... Read more

Takeshi Saji's VG10 Gold Damascus is one of those lines where the appearance and the cutting behaviour tell two quite different stories, and both are worth hearing. The cladding is a Damascus of stainless steel and brass, and after etching, the surface takes on a dark, almost brooding base tone with streaks of warm gold running through it. If you're familiar with Saji's Rainbow Damascus, think of this as a quieter, more restrained cousin — the same level of finish and craftsmanship, but with one fewer colour in the mix, which gives it a more focused and perhaps more wearable look. The core steel is VG10, one of the most well-rounded stainless steels in the industry and still a benchmark that many newer steels are measured against. At around 60-61 HRC it takes a keen edge and holds it reliably through extended use, and being fully stainless, it asks very little of you in terms of maintenance. As an alternative to the Rainbow Damascus at a similar price point, the Gold Damascus offers a different aesthetic without asking you to compromise on material quality or performance. Where this line diverges from the typical Takefu approach is in the geometry. Rather than chasing the laser-thin profile that Echizen makers are often associated with, the Gold Damascus takes a convex grind without a pronounced Shinogi line, and leans more heavily on food release than minimal resistance. The edge itself is kept thin enough for good penetration, so the knife enters food cleanly, but as the blade follows through, the convex bevel does the work of pushing the slice away from the surface. It is not the knife you reach for when splitting a dense daikon in half, but for most everyday prep it handles itself very well and the food release is genuinely satisfying. For collectors and enthusiasts who want something from Saji's catalogue that is visually interesting without being outright theatrical, the Gold Damascus hits a comfortable middle ground. The construction is complex enough to justify its price, the performance is solid, and the gold-streaked surface gives it a character that is hard to find elsewhere at this price point. Read less

Pros

Excellent performance
Great artistic
Easy to look after
Excellent fit and finish

Cons

High budget

Sanmai - Stainless Damascus Clad Etched

Saji VG10 Kurozome Damascus

Saji VG10 Kurozome Damascus is a line from Takeshi Saji with a VG10 core in a damascus sanmai construction: the core is clad in stainless damascus, and the f... Read more

Saji VG10 Kurozome Damascus is a line from Takeshi Saji with a VG10 core in a damascus sanmai construction: the core is clad in stainless damascus, and the faces are etched to bring out the pattern. Saji is the third generation of Saji Uchihamono (佐治打刃物), a company founded in 1916 and a member of Takefu Knife Village in Echizen. We list this line as a 270 mm sujihiki with an ironwood handle. Read less

Pros

Highly collectable
Excellent performance
Workhorse grind

Cons

High budget
Etched damascus can be hard to maintain

Sanmai - Stainless Damascus Clad Etched

Saji SG2 Diamond Damascus

The Takeshi Saji SG2 Diamond Damascus line comes from the Japanese bladesmith Takeshi Saji. The blades are made from SG2 powdered steel, which takes a keen e... Read more

The Takeshi Saji SG2 Diamond Damascus line comes from the Japanese bladesmith Takeshi Saji. The blades are made from SG2 powdered steel, which takes a keen edge and holds it through long use. The deep etched Diamond Damascus pattern leaves a textured surface that improves grip and control. The range runs from the Gyuto to the Sakimaru Sujihiki. The handles are made from ironwood and wenge, and the knives sit balanced and comfortable in the hand. Read less

Pros

Great artistic
Easy to look after
Highly collectable

Cons

High budget
Relatively hard to sharpen

Sanmai - Stainless Clad Etched

Takeshi Saji SG2 Black Damascus

Takeshi Saji SG2 Kurozome Black Damascus is another signature line produced by Takeshi Saji, featuring high performance steel, dazzling appearance and unique... Read more

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. Read less

Pros

Great artistic
Workhorse grind

Cons

On the thicker side

Sanmai - Stainless Damascus Clad Etched

Takeshi Saji SRS-13 Western

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-performan... Read more

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. Read less

Pros

Great artistic
Excellent performance

Cons

Relatively hard to sharpen
High budget

Sanmai - Stainless Clad Tsuchime

Takeshi Saji VG10W Rainbow Damascus Kurozome

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 ... Read more

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. Read less

Pros

Thin behind the edge
Great artistic
Highly collectable

Cons

High budget

Sanmai - Stainless Damascus Clad Etched

Frequently Asked Questions about Takeshi Saji

Who is Takeshi Saji?

Takeshi Saji is a Japanese knife maker based in Takefu, Japan, established in 1916. They are known for Japanese-style knives and damascus kitchen knives. Their signature steels include SG2, VG10, SRS13. Available at Knives and Stones Australia.

What knives does Takeshi Saji make?

Takeshi Saji produces the following knife lines: Takeshi Saji VG10 Rainbow Damascus Diamond Polish, Takeshi Saji VG10 Rainbow Damascus Kurozome, Takeshi Saji Strix, Saji VG10 Gold Damascus, Saji VG10 Kurozome Damascus, Saji SG2 Diamond Damascus, Takeshi Saji SG2 Black Damascus, Takeshi Saji SRS-13 Western, Takeshi Saji VG10W Rainbow Damascus Kurozome. We currently carry 67 products from Takeshi Saji at Knives and Stones. They specialise in Japanese-style knives and damascus kitchen knives.

Where is Takeshi Saji located?

Takeshi Saji is located in Takefu, Japan. Japanese knife-making regions each have distinct traditions. Echizen and Takefu in Fukui Prefecture are celebrated for high-quality double bevel forging.

Where can I buy Takeshi Saji knives in Australia?

Knives and Stones is an authorised Australian stockist of Takeshi Saji. You can shop online at knivesandstones.com.au, with free shipping for knives over AU$200 Australia wide, or visit our stores in St Peters (Sydney), Crows Nest (Sydney), Braddon (Canberra) and Prahran (Melbourne) to handle the knives before buying.