Takeshi Saji VG10W Gold Damascus Nashiji Gyuto 240mm
R14,250.00
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.
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
Gyuto
Gyuto (Chef’s) Knife (牛刀包丁 – pronounced: Gyūtō Bōchō) literally translated from Japanese means ‘Cow Blade’. ‘Gyu’ means Cow and ‘to’ means blade. The name stems from its original use to slice and disjoint large cuts of beef. These days the Gyuto is comparable to the Western-styled chef knife and is viewed as an all-rounder in the kitchen.
The Gyuto is the ultimate multi-purpose kitchen knife and is perfect for chopping, slicing, mincing and dicing boneless meat, fish, vegetables, fruit and herbs. The blade profile is well suited for tap-chop or thrust-cut. The slight curve from the middle of the blade leading to its pointed edge is used to rock-chop. Its name also suggests that it is perfect for cutting meat and doing light butcher work. It can be used to pull-cut softer meats or to push-cut more muscular cuts of meat.
The Gyuto features a longer blade providing versatility for cutting larger produce while the tip of the blade allows it to be nimble enough for precision work. The edge is flat from the heel to the belly with a slightly rounded profile from the belly to the tip. The hard steel used in manufacturing makes the double-bevel edge much sharper than Western chef’s knives and retains the ultra-sharp edge for much longer.
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.