Saji SG2 3 layers Gyuto 210

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

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.