390mm Saji Damascus SG2 Sakimaru 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.

Sakimaru knives are traditionally used to cut large fish

Location: Echizen, Japan

Line: Limited Edition

Construction: Damascus clad

Edge Steel: SG2 (HRC ~63)

Cladding: Stainless Steel

Finish: Polished

Edge Grind: 50/50 (Double Bevel)

Handle: Triple rivet full tang, acrylic scales, mosaic center pin

Weight: ~492 grams

Blade Length: 390mm

Overall Length: ~536mm

Thickness at Heel: ~2.5mm

Blade Height: ~52.3mm

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.