Saji VG10W Rainbow Damascus Migaki Nakiri 160mm
R8,500.00
Takeshi Saji
Takeshi Saji started at a young age watching his father forge. This triggered a passion and urge to get started in world of blacksmithing. At the age of 16 years old Saji-San started his blacksmithing career and never looked back. He makes some of the most amazing knives we have seen.
Saji-San is one of the founding members of the Takefu knife Village in Echizen, Japan and worked with blacksmiths like Yoshimi Kato and Anryu-San.
VG10W Stainless steel
VG10W is formulated through the addition of tungsten (W) to VG10, thereby augmenting the exceptional properties inherent in VG10 steel.
Tungsten facilitates the precipitation and dispersion of hard, fine carbides within the material, thereby enhancing wear resistance and facilitating sharpening. Furthermore, incorporating tungsten enhances the steel’s hardenability, enabling superior hardness through quenching without degradation, even after high-temperature tempering processes.
Compared to VG10, VG10W exhibits a 20% increase in durability/strength and a 25% improvement in cutting performance while maintaining equivalent corrosion resistance.
This high-grade steel represents a pinnacle in advancing the cutlery industry, finding utility not only in crafting premium kitchen knives but also in applications demanding resilience in harsh environments.
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Nakiri
Nakiri Knife (菜切り包丁 – pronounced: Nakiri Bōchō) literally translated from Japanese means ‘knife for cutting greens’ or ‘leaf-cutter’. Most Japanese households make use of the Nakiri and in general, it is loved by vegetarians.
The Nakiri’s broad rectangular blade allows for quick and efficient chopping, dicing and mincing of large vegetables. The height of the blade also allows cutting through harder root vegetables with a straight down chopping motion. The Nakiri may also be turned upside down to use the spine of the blade to scrape ingredients across the chopping board without damaging the blade. The blade profile with its straight, flat edge works best when using an up and down chopping motion.
The Nakiri knife has a long, thin, and rectangular-shaped blade with a straight edge, and a flat, blunt tip. The Nakiri’s shape can be mistaken for a cleaver but be warned that it is not made for heavy-duty work like cutting bones or frozen foods. The thinness of the blade also ensures that delicate vegetables can be cleanly cut without ripping the skin, and helps to achieve crisp edges on each slice.
Best for: Vegetables
Kitchen Samurai Ease of Use Rating: Specialist – Easy to use but applies to specific food types
| Blade Length |
160mm |
|---|---|
| Blade Height |
50mm |
| Edge |
50/50 |
| Handle |
Stabilized wood handle with white resin |
| Knife Total Length |
310mm |
| Weight |
168g |
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