210mm Takeshi Saji Aogami Rainbow Damascus Gyuto Yo Handle

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: Aogami #2 (HRC ~63)

Cladding: Stainless/Copper/Brass damascus steel

Finish: Polished

Edge Grind: 50/50 (Double Bevel)

Handle: Sculpted ironwood scales with mosaic center pin

Weight: ~g

Blade Length: ~210mm

Overall Length: ~mm

Thickness at Heel: ~mm

Blade Height: ~mm

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.