Saji Niji V Gold 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. The High-End Niji V Gold collection is created by the renowned Japanese blacksmith & craftsman Takeshi Saji. His talent in making knives using innovative techniques as well as traditional forging methods enables Saji to design these functional works of art. People are often captivated by these beautiful knife collections, which almost seem too stunning to use. Yet as they are so effective, everyone loves to use them and display them in their kitchens.  A large quantity of high alloy ingredients are included by powder metallurgy. And it is super high-quality steel that is rich in high corrosion-resistant, high hardness, high toughness, and high wear resistance. Though this HRC is high, it is easy to relatively re-sharpen it. And the edge retention is outstanding. Thus professional Chefs all around the world also love this steel. It is the perfect balance between flexibility, sharpness and solidity. The hardness of the blades is Hardness 62 HRC + /- 1. Finally, the handle is made of cow horn sculpted to give the typical shape of Takeshi Saji handles. Specifications: Made by Takeshi Saji san Fully handmade VG10 Blade Material: VG10 (Stain resistant steel) Hardness 62 HRC + /- 1 Blade Type: Double-edged blade Handle Material: Cowhorn Made in Japan Use and Care – Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. – Hand wash with warm water and towel dry. – Use a sharpening stone to maintain the sharpness of the blade. – Do not use a dishwasher to clean your knife.  

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.