Takeshi Saji is now 74 years old and is one of the most experienced and famous forge smiths in Takefu (Now Echizen City), Fukui Prefecture.
He is still very active and insists on creating and making his own unique custom kitchen knifes. He also spends significant time and energy teaching and mentoring the next generation of young forge smiths and craftsmen at the ‘Takefu Knife Village Cooperative’.
We all respect Takeshi Saji’s extensive knowledge and his lifelong devotion to knife making and the cutlery industry.
Since the year 2020, we have been working closely with Master Saji to create a new range of top-tier knives that will include unique ‘one-of-a-kind’ knives and limited edition custom knives, which will often feature special handles. Today, we are very excited to introduce the Saji SUMMIT ― Limited Edition Custom Series!
After testing and evaluating a very reputable Powdered Metallurgy High Speed Tool Steel, called “R-2” (Manufactured by Kobelco), he decided to produce an exciting new range of this traditionally hammer-forged Damascus kitchen knife using this modern ‘super steel’.
A dark R-2 Damascus blade, which features a crisp and vigorous Damascus pattern, the energetic style of the Damascus blade. It is handcrafted using a complex series of forging processes and undergoes a specially formulated acid etching process.
One day at the US Knife Show, we accidentaly met with this unique Stabilized Natural Wendge Wood Material. We promptly requested Master Saji to use this special wood for his very limited edition knife and now another masterpiece of Saji SUMMIT- Limited Edition Custom Series knife is available.
The Unique Stabilized Natural Wendge Wood Handmade Handle has a simple & unique appearance and to ensure that it can be gripped comfortably, it has been carefully contoured and polished by hand. A decorative Mosaic Pin secures the handles scales and a stainless steel bolster has been fitted to improve the durability and blade balance of the knife.
The long, narrow, graceful blade of the Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.
Specification
Knife Model: Takeshi Saji SUMMIT ― Limited Edition Custom Series R-2 Custom Damascus Sujihiki 240mm
Blade Material: R-2 Nickel Custom Black Damascus
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Stabilized Wendge Wood Handle with Stainless Steel Bolster
Saya Included: No.
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Sujihiki 240mm (9.4″) |
About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Important
This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab..
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
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