Takeshi Saji Knives
165mm Saji STRIX Wa Santoku
165mm Saji STRIX Wa Santoku
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Takeshi Saji is regarded as a legend in the blacksmithing community of Echizen, Japan. His son-in-law Kazuo Nomura is the head blacksmith of Saji Hamono.
Sakimaru knives are traditionally used to cut large fish
Location: Echizen, Japan
Line: N/A
Construction: San mai
Edge Steel: STRIX (HRC ~65)
Cladding: Stainless Steel
Finish: Hammered & Polished
Edge Grind: 50/50 (Double Bevel)
Handle: 8-sided
Weight: ~144g
Blade Length: ~165mm
Overall Length: ~304mm
Thickness at Heel: ~2.25mm
Blade Height: ~49mm
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.




