Saji Craft Gyuto

Takeshi Saji started his apprenticeship at the age of 14 with his uncle in his hometown of Takefu where it has been at the forefront of knife making for over 700 years because of its purity of the Iron steel made of such clear spring water in the area and the highest grade of pine charcoal. Since Saji-san has a unique talent for creating outstanding edges and his natural affinity to this art, he was awarded the accolade of ‘Traditional Craftsman’ and at the extremely tender age (in knife making terms) of 38, the Ministry of Culture honoured him as a ‘Living Treasure’ of Japan – the youngest person ever to receive this high honour. In such busy situation for him, it was very good fortune that we meet him and he agreed to produce a comprehensive collection of kitchen knives using the greatly prized VG10 steel as the core of these luxurious Damascus blades with a total of 129 layers of alternating steel and stunningly inimitable Stag Horn handles.
The look of this most definitely unique collection is clearly inspired by its ‘hunting knife’ heritage as well meeting and even surpassing the requirements of busy chefs and dedicated home cooks. The Saji Collection embodies the complex beauty of Japanese knife making at its finest as well as being a stunning example of the art of hand forging.

GYUTO (Gyu – cow & To – sword):

This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting.

Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables.

Normal length – 180mm to 300mm.

Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.