240mm Saji SRS13 Ironwood Gyuto Yo Handle

Hand-forged stainless-clad SRS13 high-carbon semi-stainless steel with hammer pattern.

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: Limited Edition

Construction: San mai

Edge Steel: SRS13 (HRC ~64) Semi-Stainless steel

Cladding: Stainless Steel

Finish: Pattern Hammered

Edge Grind: 50/50 (Double Bevel)

Handle: Double rivet full tang, ironwood scales

Weight: ~252 grams

Blade Length: 240mm

Overall Length: ~381mm

Thickness at Heel: ~2mm

Blade Height: ~51mm

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.