Takeshi Saji SG STRIX Bunka 180mm
R8,900.00
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.
SG STRIX® Powder Steel
SG (Super Gold) STRIX® is the latest premium powdered steel from Takefu Special Steel Co., launched in late 2023. It takes everything we love about SG2 and pushes it further — offering even better edge retention, a higher hardness rating, and still surprisingly easy to sharpen.
Unlike other high-end steels that rely on hard carbides to increase hardness (which can make sharpening a mission), STRIX gets its strength from a reinforced metal matrix. This gives it a hardness of up to 65 HRC without compromising on sharpening or cutting feel. The result is a steel that cuts incredibly smooth, stays sharp for longer, and still sharpens up beautifully on a whetstone.
If you’re after a knife that combines modern metallurgy with real-world performance, SG STRIX® is a serious contender. Some of the models also feature stunning sea wave acrylic handles, giving you performance and looks in one neat package.
HRC: 65
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Bunka
Bunka Knife (文化包丁 – pronounced: Bunka Bōchō) literally translated from Japanese means ‘Cultural Knife’. The name stems from the traditional use of making cultural and traditional Japanese cuisine at home.
The Bunka is versatile because of its similarity to the Santoku. It is regarded as a multi-use knife and is best for chopping, dicing and mincing food such as meat, fish, vegetables and herbs. The flat profile is ideal for slicing meat, fish and vegetables. The tall profile is ideal for chopping fruits, vegetables and thinly sliced meat. The pointed tip makes it superior for precision work and scoring vegetables and meat. The tip also allows for light butchering work and enables the user to get under layers of fat and sinew. The blade profile is well suited for tap-chopping or push-cutting techniques.
The length of the Bunka is generally shorter than traditional Western chef’s knives. The shorter, compacted length and thinness of the blade makes it lighter and less strenuous to handle for long periods of time. The tall, flat profile with the reverse tanto is what characteristically defines the blade from other shapes.
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
| Blade Length |
180mm |
|---|---|
| Blade Height |
51mm |
| Edge |
50/50 |
| Knife Total Length |
300mm |
| Weight |
214g |
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