| Brand | Saji |
| Knife Type | Santoku |
| Blade Steel | VG10 Damascus (Stainless) |
| Hardness | Around 61 HRC |
| Double beveled edge | For right and left-hand users |
| Handle | Green Micarta |
| Blade Length | 18cm (7.08inch) |
| Total Length | 30cm (11.8inch) |
| Weight | 200grs (7.05oz) |
| Country | Made in Japan |
US$295.00
(Click on price to see in various currencies)
Description
A work of art, Traditional craftsman Saji’s Santoku knife.
For 30 years certified as a Traditional craftsman by the Japanese government, Mr. Takeshi Saji is a forged knife master in Echizen (north-central of Japan) and famous among luxury knives collectors.
This is a type of knife called “polished damascus” which is polished after the blade forging.
The blade has a bright finish and multiple layers of steel, giving it a smooth three-dimensional feel, making it very elaborate and artistic. The handle is made of dark green Micarta. In addition to being comfortable to use, it is a special piece that allows you to enjoy the beauty of art work.
- 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.