170mm Saji AO2 Rainbow Damascus Bunka Yo Handle

clad in layers of stainless steel, copper and brass.

Rockwell Hardness 64+.

Handle ironwood with brass and mosaic pins.

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: Aogami #2 (Blue Steel) (HRC ~64)

Cladding: Copper, brass and stainless damascus steel (mokume)

Finish: Hammered & Polished

Edge Grind: 50/50 (Double Bevel)

Handle: Ironwood scales with brass and mosaic pins.

Weight: ~226g

Blade Length: ~175mm

Overall Length: ~305mm

Thickness at Heel: ~2.3mm

Blade Height: ~49.2mm

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.