Takeshi Saji VG10W Gold Damascus Nashiji Bunka 165mm
R9,500.00
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.
Out of stock
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
Reviews
There are no reviews yet.