Saji SG2 3 layers Bunka 170mm

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.

Saji San’s latest collection of knives are hand forged from a 3 layer (SG2 Core with soft Stainless cladding) Steel. As with every Saji knife these blades are meticulously forged, tempered, ground and finished to the highest level.

The advantage of the 3 layer blade over his 101 layer Damascus blades is that with only 3layers, the central core is thicker and so stays sharper far longer; whilst being harder to regrind, the ratio between edge endurance and sharpening effort is better.

The blades also have a Tsuchime finish. The hammered finish results in a surface that reduces the stickiness of the food being cut so makes easy cutting of oily (like salmon or mackerel), starchy (like potatoes) and fatty (like pork and lamb).

The knives are finished with mesmerising Quince Burl hardwood handle from a sustainable source.

The weight, balance, and understated aesthetic of these ‘Uber’ knives are sure to satisfy every need of any passionate cook.

Made by Takeshi Saji san
Fully handmade
SG2 Powder Steel
3 Layers Blade
Quince Burl hardwood handle
Hardness 64 HRC + /- 1
Made in Japan

Bunka:

This shape has an edge profile similar to a Santoku but with a very pointed tip. Ideal where the tip is needed for very precise fruit and vegetable carving or piercing soft foods.

Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish.

Normal length – 160mm to 240mm.

Tip: With the acutely pointed tip more care is required than a Santoku or Gyuto to avoid breaking the tip.