Takeshi Saji R2 Diamond Damascus Santoku Wa-Handle
R7,250.00
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.
SG2 Stainless steel
SG2 is a Powder Metallurgy Stainless steel. It is known for its incredible edge retention and sharpness. SG2 also has excellent wear resistance and is relatively easy to sharpen. However, it takes longer to sharpen than other steels but will keep its edge for a long time.
Most Japanese knives are made with a much harder steel than their Western counterparts. Harder steel can be sharpened much sharper and hold an edge for long periods. Never cut through bones, frozen foods, butternut stems, lemongrass, etc. This can result in a chipped blade. Hard steel is much more delicate than softer steel.
Out of stock
Santoku
Santoku Knife (三徳包丁 – pronounced: Santoku Bōchō) literally translated from Japanese means ‘Three Virtues’. Three Virtues refers to the three methods of using a knife namely slicing, dicing and chopping or the three types of fresh produce that is meat, fish and vegetables.
The Santoku’s multi-purpose and versatility nature leads it to be compared with a Western chef’s knife or the Gyuto. As the Three Virtues suggests it’s perfect for chopping, mincing and slicing the three main fresh produces. It excels easily through the fresh produce and creates thin slices of meat, seafood, cheese, fruits, and vegetables. The wide blade is handy for scooping food off the cutting board. The blade profile is well suited for up-and-down motion or using a tap-chop or a push-cut.
The Santoku thin blade is shorter than Western chef’s or Gyuto knives making it lighter, easier to handle and less strenuous for long periods of work. The flatter cutting edge is nearly straight from heel to tip. The Santoku is perfect for users with smaller hands and a bit more limited working space. The double-bevel, thin, sharp edge prioritises finesse instead of power.
Best for: Meat, Fish, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
| Blade Length |
180mm |
|---|---|
| Knife Total Length |
315mm |
| Weight |
141g |
| Blade Height |
50mm |
| Edge |
50/50 |
| Handle |
Walnut with Buffalo Horn Collar |
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