Takeshi Saji | SKU: TAKE-V10RB-SH240

Takeshi Saji VG10 Rainbow Damascus Sujihiki 240mm

Name: Takeshi Saji VG10 Rainbow Damascus Sujihiki 240mm
Brand: Takeshi Saji
SKU: TAKE-V10RB-SH240
Price: 799.95 AUD
Availability: InStock

$799.95

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

Detailed Specifications

Line	Takeshi Saji VG10 Rainbow Damascus Diamond Polish
Profile	Sujihiki / Slicer
Bevel Type	Double Bevel
Weight	153 g \| 5.4 oz
Edge Length	240 mm \| 9 29/64″
Heel Height	39 mm \| 1 17/32″
Width @ Spine	1.8 mm \| 5/64″
Width @ Mid	1.7 mm \| 1/16″
Width @ 1cm from Tip	0.6 mm \| 1/32″
Steel	VG10 \| Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	59 - 61
Surface Finish	Migaki
Handle	Octagonal Ebony Blonde Horn
Region	Takefu
Best for	Pro chefs Enthusiasts

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

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.

Pros	Cons
Excellent performance Great artistic Thin behind the edge	High budget

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: Sujihiki

Slicer
The Sujihiki, also known as Sujibiki, stands out as a Japanese slicing knife, characterized by a thinner and sharper edge than those found in Western kitchens. Its long blade is ideally crafted for the artful, thin carving of cooked meats and for slicing terrines and patés with finesse. Blade lengths span from 210mm to 300mm (8.3 to 12 inches), with 270mm and 300mm being particularly favored for their ability to facilitate smooth and efficient slicing. The meticulous design of the Sujihiki reflects a harmonious blend of traditional Japanese precision and a focused functionality, catering to the needs of culinary professionals and enthusiasts alike.
Slide for more >>
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
<< Slide for more >>
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.
<< Slide for more >>
Finish: Migaki

"Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.
<< Slide for more >>
Handle Specs
Profile: Octagonal WA
Material:
- Ebony
The K&S Octagonal Ebony Handle with Blonde/Marble Ferrule is a premium custom handle designed to elevate both the performance and aesthetics of your Japanese kitchen knife. Crafted from solid ebony, the handle features a deep, rich black tone that is not only visually striking but also provides a dense, durable, and well-balanced feel in hand. The octagonal shape offers an ergonomic grip, ensuring comfort and control for both right- and left-handed users.
Complementing the dark elegance of ebony, the ferrule is fitted in either natural blonde or marble-patterned horn, creating a beautiful contrast that highlights the handcrafted character of the handle. Each ferrule is slightly different, giving every piece a one-of-a-kind personality.
Combining traditional Japanese design with refined materials, this handle is ideal for replacing or upgrading the stock handle of your knife, delivering both functional stability and timeless sophistication.
<< Slide for more