Saji SG2 Blue Turquoise Gyuto 210mm

The JKC Saji SG2 Blue Turquoise Collection knives not only bewitch the eye with their intricately complex beauty but also provide a breathtakingly silky-cutting action. The JKC Saji SG2 Blue Turquoise Collection is the result of a liberty hall approach where all the usual cost, labor, and time limitations were removed. With the aim of creating a blade that could outperform any knife we currently sell we settled on new steel from Kobe Steel Company (Kobelco) called SG2 and asked TSS to especially laminate a 50-layer soft steel bar so Masami San could sandwich a layer of the hard SG2 in the middle of two of these layers to create a base material of 101 layers.

The SG2/R2 Damascus series by Takeshi Saji features Blades with Damascus patterns and an SG2 (Super Gold 2 or R2) Micro Carbide Powder Stainless Steel core for professionals with a hardness of about. 63 HRC, which offers outstanding rust resistance and a long-lasting edge, as well as beauty and a one- of-a-kind design with a custom-made feel. The blade’s surface has been Diamond-finished to bring out the Damascus grain for added elegance. The stylish handle on the knife is handcrafted out of blue turquoise, an odorless, clean, antibacterial, and enormously durable material that will last decades. It is so easy to grip, and its weight is very well balanced.

Maintenance: Avoid chopping hard ingredients such as bones, frozen food, or any rock-solid items. Not dishwasher safe.

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.