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!
Takeshi Saji is a very well respected Master Smith, who specializes in making traditional hammer forged Japanese knives. We are often surprised by the variety of ideas he has and the very distinctive materials and rare steel that he uses for his custom knives.
Master Saji has just completed a fresh new batch of traditional hammer forged custom kitchen knives that, once again, feature his unique multi-colored Damascus. The blades have a core of VG-10W Cobalt-Tungsten Stainless steel (HR.c 61 to 62), which has been clad with multiple layers of rust-resistant stainless steel, brass and copper.
VG-10W Cobalt-Tungsten Stainless Steel is newly developed high-grade Stainless Steel, which improves upon the reputable, time-tested VG-10 Stainless Steel.
According to the examinations and tests conducted by the experts at Takefu Steel Company, a VG-10W Stainless Steel blade that is properly heat treated, hammer forged and crafted, will provide increased durability and remarkably improved cutting performance and edge retention.
The Copper layers of the Damascus have a delicate Pink color and the Brass layers have a Golden color. Additionally, the Gray-Silver Damascus layers enhance both the clarity and vivid color of the beautiful Pink (Copper) and Gold (Brass) layers. When we inspect these rare and distinctive Rainbow Damascus custom knives, we can really sense Takeshi Saji’s life-long passion for, and dedication to, the art of knife making.
The Gold and Copper tones of the Rainbow Damascus also beautifully compliment with the Innovative Octagonal WA handle.
This Custom Limited Edition Takeshi Saji VG-10W Golden Rainbow Damascus Wa-Sujihiki Knife with Contemporary, Stylish Wa Handle and a matching Black Lacquered wood Saya (Sheath) with a black pakkawood Saya pin. The Innovative Octagonal Bubinga Burl Wood Handle with Composite Turquoise Gemstone Ring and Nickel Silver Spacers.
The lightweight, the long, narrow, graceful blade of the Wa 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 VG-10W Multi-Colored Golden-Rainbow Damascus STCL-311 Wa Sujihiki 270mm
Blade Material: VG-10W Multi-Colored Golden-Rainbow Damascus
Rockwell Hardness (HRc): 61 to 62
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagonal Bubinga Burl Wood Handle with Composite Turquoise Gemstone Ring and Nickel Silver Spacers
Saya Included: Yes. (Black Lacquered Wooden Saya)
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Wa Sujihiki 270mm (10.6″) |
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 quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for long time.
Important
This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
- Before starting to use the knife, please wash it with water for cleaning up.
- Please do not put this knife in the dishwasher, please hand wash.
- Please do not leave this knife in water or wet condition for long time.
- After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
- 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, hard foods such as lobster and crab which have hard surface.
- We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.
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