210mm Saji VG10 Nishiji Rainbow Damascus Wa Gyuto

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.

Location: Echizen, Japan

Line: N/A

Construction: San mai

Edge Steel: VG10 (HRC ~62)

Cladding: Mokume Damascus

Finish: Nishiji

Edge Grind: 50/50 (Double Bevel)

Handle: 8-sided Rosewood and pakka

Weight: ~146g

Blade Length: ~210mm

Overall Length: ~355mm

Thickness at Heel: ~2mm

Blade Height: ~47.8mm

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.