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.
The shape is basically a small Sujihiki or slicing knife. As the name suggests it is a multi-function knife used for the preparation of vegetables and precise cutting of meat and fish. The slim profile presents a smaller area to fatty, oily, and starchy foods where a wider blade would create a stronger vacuum and ‘stick’ more to the food.
Function – Multipurpose for preparing all food groups. A favourite knife of many home cooks who are uncomfortable with large blades.
Normal length – 150mm
Tip: This knife is also used for carving petite roasts, filleting and skinning fish as well as careful dissection of poultry without hitting bones. An extremely useful size for any kitchen.
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