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Takeshi Saji  |  SKU: TAKE-V10RB-GY240

Takeshi Saji VG10 Rainbow Damascus Gyuto 240mm

$799.95
Tax included Shipping calculated at checkout.
Detailed Specifications
Line To Be Added - Stainless clad
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 186 g        6.56 oz
Edge Length 240 mm   .9.45 inch
Heel Height 50 mm     .1.97 inch
Width @ Spine 1.8 mm     0.07 inch
Width @ Mid 1.7 mm     0.07 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel VG10 | Stainless
Blade Construction To Be Added
Hardness (HRC) 59 - 61
Surface Finish To Be Added
Handle Ebony Mosaic
Best for
  • To Be Added
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    The Takeshi Saji VG10 Rainbow Damascus Gyuto 240mm is a striking example of Japanese craftsmanship, blending functional excellence with artistic beauty.

    Forged by Echizen master blacksmith Takeshi Saji, it features a VG-10 stainless steel core, hardened to around HRC 60–61 for long-lasting edge retention, durability, and ease of maintenance. The blade is clad in Saji’s signature “Rainbow Damascus,” where alternating layers of stainless steel, copper, and brass create a vibrant wave-like pattern that shimmers with color and depth.

    At 240mm, this gyuto is a versatile all-purpose chef’s knife, long enough for large-scale slicing yet agile enough for everyday prep. The slim spine tapers gracefully toward the tip, enhancing precision, while the 50mm heel height ensures generous knuckle clearance. Despite its size, it balances comfortably in hand, supported by a traditional wa-style wooden handle. Combining performance with collectible artistry, this gyuto is both a professional-grade tool and a showpiece for any kitchen.


    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.

    • 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: 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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    • 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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    Takeshi Saji

    Takeshi Saji VG10 Rainbow Damascus Gyuto 240mm

    $799.95

    The Takeshi Saji VG10 Rainbow Damascus Gyuto 240mm is a striking example of Japanese craftsmanship, blending functional excellence with artistic beauty.

    Forged by Echizen master blacksmith Takeshi Saji, it features a VG-10 stainless steel core, hardened to around HRC 60–61 for long-lasting edge retention, durability, and ease of maintenance. The blade is clad in Saji’s signature “Rainbow Damascus,” where alternating layers of stainless steel, copper, and brass create a vibrant wave-like pattern that shimmers with color and depth.

    At 240mm, this gyuto is a versatile all-purpose chef’s knife, long enough for large-scale slicing yet agile enough for everyday prep. The slim spine tapers gracefully toward the tip, enhancing precision, while the 50mm heel height ensures generous knuckle clearance. Despite its size, it balances comfortably in hand, supported by a traditional wa-style wooden handle. Combining performance with collectible artistry, this gyuto is both a professional-grade tool and a showpiece for any kitchen.

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