165mm Saji STRIX Wa Santoku

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.