Takeshi Saji Gold vg10 gyuto 240mm EN
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Takeshi Saji gold vg10 gyuto 240mm is the equivalent of a chef’s knife. Traditionally this blade was mainly used for cutting meat, hence its name (gyu = cow; to = sword). Today its use is much more versatile.
History and curiosity
Takeshi Saji is one of the pillars of Japanese cutlery, with his 83 years including 56 years of experience in forging, he is a pioneer in the creation of extraordinary Damascus steel patterns. He has announced his retirement, so his creations will be increasingly difficult to find.
Saji-san with other pillars like Katsushige Anryu, Hiroshi Kato among others, in the year 2000 created the village of the knife of Takefu (Takefu Knife Village). His goal was to bring together the blacksmiths of the area so that they could work together and share their knowledge. But also to inspire new generations to continue this tradition.
Today many world famous blacksmiths work side by side in the village of Takefu, such as Yu Kurosaki, Yoshimi Kato, Takumi Ikeda and even Takeshi Saji among others.
This blade is part of the Gold Damascus series which takes its name from the colorful Damascus that characterizes the blades. Saji-san added alternating brass notches in the bending of the steel to achieve this pattern. Despite the presence of brass, this Damascus steel is stainless. The core of the blade is made of vg10 steel, with a hardness of 61-62 HRC (Hardness Rockwell “C”). This alloy is one of the most used in knife making, and it can acquire incredible mechanical properties when worked by masters like Saji-san.
We wanted to make this piece even more unique. We therefore decided to enhance it with a handle made of fossilized mammoth molar and amber dyed, silver nickel spacers and resin ferrule ‘n bottom cap.
Here is more detailed information for the Takeshi Saji Gold vg10 gyuto 240mm:
Blacksmith: Takeshi Saji
steel: vg10 with stainless coating
type: gyuto 240mm
thickness at heel: 1.8 mm
thickness at the tip: 0.5 mm
blade height: 5.2 cm
weight: 186 g
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