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Takeshi Saji Santoku (All purpose Knife) VG10W, White stag handle 180mm

Takeshi Saji Santoku (All purpose Knife) VG10W, White stag handle 180mm

Regular price $549.99 AUD
Regular price $649.99 AUD Sale price $549.99 AUD
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Saji is a blacksmith from Takefu city, Fukui Prefecture, Japan. Born in 1948.
The same knife village as Hideo Kitaoka, Nao Yamamoto, Kato, Kurosaki and many more.

If you haven't heard of Saji before ............ you must not know much about Japanese knives or new to them.
Saji is the poster boy of elite Japanese knives. 
Not many match his style, skill and quality.
After a quick internet search you will notice a lot "sold out" signs over his work.
This is for good reason, highly regarded knives that scream luxury, skill and class.

Takeshi Saji knives are hard to get and every harder to keep in stock.

*Awarded Traditional Master Craftsman in '92 by the Japanese “Ministry of International Trade & Industry.

About the steel: VG10W is made by adding tungsten (W) to VG10 to further enhance the excellent properties of VG10.
VG-10 is a one of the best stainless steels used by the Japanese craftsmen.

The blade is clad in "Gold" Suminagashi (Suminagashi Translates to floating ink. Similar to damascus)

About the handle: A White stag western style handle. Pure Elegance.

Leigh's 2 cents: Not many makers match Saji for quality or fame. 
Even Saji's knife boxes are better than the rest..........Very impressive work.

Steel: VG10W, Suminagashi clad 
Finish: "Gold" Suminagashi clad (Floating ink)

Blade length: 180mm
Blade thickness: 2.1mm (Above Heel)  1.6mm (Near Tip)
Overall length: 308mm
Blade Height: 51
Weight: 245g
RHC: 60-61
Bevel: Double
Handle: White stag western style handle




Hi my name is Leigh, and I’m a chef from Newcastle Australia.

I’ve been cooking professionally for around 18 years in some of Australia’s top restaurants. (Currently cooking at Signal Box) 

I’ve created a small collection of high-quality Japanese Knives and Chef Knives that I recommend.
Basically, if I wouldn’t use it professionally then I don’t sell it! Read More


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All items inspected prior to shipping by a professional chef of 20+ years.

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