| Brand | Saji |
| Knife Type | Gyuto |
| Blade Steel | VG10 Damascus (Stainless) |
| Hardness | Around 61 HRC |
| Double beveled edge | For right and left-hand users |
| Handle | Micarta |
| Blade Length | 21cm (8.25inch) |
| Total Length | 33cm (13inch) |
| Weight | 240grs (8.46oz) |
| Country | Made in Japan |
US$315.00
(See in various currencies)
Description
Traditional craftsman Saji’s Gyuto chef knife With Micarta handle.
For 30 years certified as a Traditional craftsman by the Japanese government, Mr. Takeshi Saji is a forged knife master of Echizen (north-central of Japan) and famous among luxury knives collectors.
This is the polished damascus gyuto knife of Mr.Saji. The VG10 steel polished-Damascus blade is made very elaborate and artistic. Comfortable to use and also has value as a work of art.
- Blade : VG10 Steel edge(core) is integrated into the Damascus steel. VG10 is one of the best stainless steel for japanese kitchen knives. Features are…(1)Very hard and sharp , (2)superior edge retention , (3)resistance to oxidation. And damascus steel is made of 33 layer.
- Tsuba : This part is called Tsuba. There is no space between the blade and handle. So keep clean, and prevents corruption. Almost high-class kitchen knife has Tsuba.
- Handle : Micarta is not deformed by humidity or temperature, is an ideal material for knives.
Maintenance
- Keep clean and dry after use.
- Do not use for any frozen foods or bones.
- Not recommend to clean in dishwasher.