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.

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“The exotic diamond damascus and copper damascus pattern. ”

Est. 1948 | 昭和23年

Known for exotic western handle, diamond damascus

People

Founder: Takeshi Saji 佐治武士
Current Head: Kazuo Nomura 野村和生

Craft

Known For: exotic western handle, diamond damascus
Steel: SG2, White 2

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 a pioneering bladesmith who fused traditional Japanese bushcraft techniques with Western hunter knife design to create distinctive kitchen knives, while mentoring the next generation of makers including Yu Kurosaki and Kazuo Nomura.

Does Takeshi Saji Allow Unsolicited Visits?

Yes and no. There is a new shop front in front of the workshop, so while unsolicited visit of 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 Kurozome Damascus

Saji's VG10 Kurozome Damascus is the kind of line that earns its place on the shelf through character rather than novelty. Where the Rainbow and Gold Dam... Read more

Saji's VG10 Kurozome Damascus is the kind of line that earns its place on the shelf through character rather than novelty. Where the Rainbow and Gold Damascus lines draw the eye with coloured metals in the cladding, the Kurozome takes a different approach — a plain stainless Damascus, acid etched to produce a bold black and white contrast. It's a more austere look than the multi-metal lines, and for many that restraint is exactly the point.The core steel is VG10, a stainless workhorse that has earned its reputation honestly over decades in professional kitchens. Reliable edge retention, easy maintenance, and none of the reactivity concerns that come with carbon steel. The blade carries Saji's signature weight and solidity, which gives it a reassuring feel in the hand that lighter Takefu knives don't always deliver. In terms of price, this is about as expensive as a VG10 knife reasonably gets — the premium here is carried by the handle construction rather than the steel itself.The grind is thin behind the edge with a strong convex that actively pushes slices away from the surface as the blade passes through food. It's a geometry that prioritises that satisfying, clean release over outright laser-like penetration, and it works well across a wide range of everyday prep tasks.What keeps the Kurozome firmly in collector territory is the handle. Saji's western style construction fitted with exotic materials — stag, antler, ironwood — makes each knife genuinely individual, and the complexity involved in producing and polishing these handles limits how many exist at any given time. For enthusiasts and professional chefs who want a Saji that performs as well as it looks, and don't mind paying for something that's genuinely hard to come by, this is a compelling option. 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 kitchen knife line is a testament to the mastery of renowned Japanese bladesmith Takeshi Saji. Crafted from SG2 powdere... Read more

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. 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

Frequently Asked Questions about Takeshi Saji

Who is Takeshi Saji?

Takeshi Saji is a Japanese knife maker based in Takefu, Japan , established in 1948. They are known for exotic western handle, diamond damascus . Their signature steels include SG2, White 2. 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 Kurozome Damascus, Saji SG2 Diamond Damascus, Takeshi Saji SG2 Black Damascus, Takeshi Saji SRS-13 Western. We currently carry 48 products from Takeshi Saji at Knives and Stones. They specialise in exotic western handle, diamond damascus .

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 on orders over $99, or visit our stores in St Peters (Sydney), Crows Nest (Sydney) and Braddon (Canberra) to handle the knives before buying.