Takeshi Saji 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!
Recently, Takefu Special Steel company released a new and mysterious special powdered steel called “STRIX” (Short for “STrong matRIX”). The claimed characteristics of this new steel have made a big impact and it has attracted the interest of many knife industry experts and serious knife fans.
STRIX is capable of reaching very high hardness levels (HRC 65) and offering outstanding sharpness and edge retention. Furthermore, even at this high hardness level, STRIX is not very difficult to resharpen and, similar to SG-II (Also known as R2), it offers very good rust resistance.
Ideal for practical, high-performance cutlery, this new high-end steel has now been released on to the market and we are proud to introduce Takeshi Saji’s new STRIX Steel Knives.
These San-mai (3-layer) knives have a STRIX blade core and Mirror Polished Stainless Steel cladding layers that feature Master Saji’s unique ‘next-generation modern design’ Tsuchime Hammered texture.
One day at the US Knife Show, we accidentally met with this rare and stylish, Moss Green Color Stabilized Spruce Cones Hybrid 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 Custom Handmade Hybrid Wood Handle has a beautiful 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.
Each knife comes with a traditional Wooden Presentation Box that is inscribed with Takeshi Saji’s name.
The Bunka is a general-purpose kitchen knife that used to be just as popular as the Santoku, but has become less commonplace in recent years. With its tall blade, the Bunka knife is particularly suitable for cutting vegetables or fruit and the triangular tip area is particularly useful for detailed work and cutting fish or meat.
What are Spruce Cones ?
Spruce cones are the cone-shaped fruits found on spruce trees, typically maturing from autumn to winter. Renowned for their natural beauty, these cones are frequently used in crafts and decorations due to their unique appearance and texture.
Takeshi Saji’s Custom Handmade “Stabilized Spruce Cones Hybrid Wood Handle” perfectly complements the Beautiful and Wild Custom Damascus Blade. This handle blends the allure of spruce cones with durability and ergonomic design.
Specification
Knife Model: Takeshi Saji SUMMIT ― Limited Edition Custom Series STRIX SAN-MAI Custom Hammered SMT-929 Bunka
Blade Material: STRIX SAN-MAI Custom Hammered
Rockwell Hardness (HRc): 65
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle : Moss Green Color Stabilized Spruce Cones Hybrid Wood Handle with Stainless Steel Bolster
Saya Included: No.
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Bunka 175mm (6.8″)
Cutting edge length: 175mm |
About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right-handed and left-handed use.
Please Note: In general, Japanese Kitchen Knives are designed for right hand use and their blades have a relatively strong convex grind on the right-hand side and relatively weak convex grind (almost straight) on the left-hand side. However, double bevel edge knives with a 50/50 grind can be used by both right-handed and left-handed people without any 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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