Takeshi Saji | SKU: TAKE-V10RBE-SA165

Takeshi Saji VG10 Rainbow Damascus Etched Santoku 165mm

Name: Takeshi Saji VG10 Rainbow Damascus Etched Santoku 165mm
Brand: Takeshi Saji
SKU: TAKE-V10RBE-SA165
Price: 519.95 AUD
Availability: OutOfStock

$519.95

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

Detailed Specifications

Line	Takeshi Saji VG10 Rainbow Damascus Kurozome
Profile	Santoku
Bevel Type	Double Bevel
Weight	144 g \| 5.1 oz
Edge Length	165 mm \| 6 1/2″
Heel Height	48 mm \| 1 57/64″
Width @ Heel	2.0 mm \| 5/64″
Width @ Mid	2.0 mm \| 5/64″
Width @ 1cm from Tip	1.2 mm \| 3/64″
Steel	VG10 \| Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	59 - 61
Surface Finish	Etched
Handle	Ebony Mosaic
Region	Takefu
Best for	Enthusiasts Collectors

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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.

Pros	Cons
Excellent performance Thin behind the edge Great artistic	High budget Etched damascus can be hard to maintain

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 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: Santoku

The Santoku knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it a preferred choice for home cooks.
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Steel: VG10
Takefu VG10, is a high-end stainless steel celebrated for its exceptional edge retention and sharpness. It is a popular choice among Japanese kitchen knife makers and widely used in various types of knives, including kitchen knives, folders, and fixed blades.

VG10 achieves a hardness of around 60-61 HRC, with some makers pushing it to 62 HRC, ensuring good edge holding and stain resistance. The steel's composition includes 15% chromium (Cr) for corrosion resistance, 1% molybdenum (Mo), and 1.5% cobalt (Co) for matrix strengthening, leading to high hardness and durability. The addition of vanadium (V) refines its microstructure and, along with Cr and Mo, produces hard carbides that enhance wear resistance. VG10 is easy to sharpen, has good machinability, and supports secondary hardening with high-temperature tempering, making it suitable for blades that may undergo surface coating treatments up to about 450℃. Its well-rounded attributes make VG10 steel highly versatile, performing excellently in a range of applications from kitchen and general-purpose knives to machine blades.
Manufacturer:
- Takefu Special Steel, Japan
Nature: Stainless
Hardness: 59- 61
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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.
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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: Octagonal WA
Material:
- Ebony
Crafted from a single piece of African Ebony, this ebony elegant handle has the flat Tsukiji Masamoto / Aritsugu style handle. It has a subtle taper which makes it very comfortable to hold in hand.
The stand out feature of this handle is the simple yet elegant centre square moasic pin, which is extremely hard to manufacture. It is almost impossible to craft out a square pin from a octagonal shape (and tapered!) handle.
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