Saji Takeshi R2 Diamond Damascus Sujihiki 240mm (9.4")
Description
Master Blacksmith Saji Takeshi’s forty years of knife crafting experience are exemplified in our Saji R2 Diamond Damascus line. After building his reputation crafting Japan’s finest hunting blades, Saji has recently gained renown for the hand-forged kitchen knives he painstakingly produces in his Takefu City workshop.
His skill in mastering hard to work with steel is unparalleled, resulting in unique and beautiful designs. Each step of the crafting process, from yake-ire to tempering, handling and sharpening is completed in house with the utmost attention to detail, resulting in high performing, exceptionally functional and exquisite pieces.
This line is made from R2 (SG2) powdered steel, with remarkable hardness and some of the best edge retention available. Blades are thin behind the edge, with a slim blade profile from handle to tip. Handles are crafted from cow bone and designed to fit snugly in the hand.
Specifications
| Handle material | Cow Bone |
| Blade length | 240 mm - (9.4") |
| Thickness at spine | 1.6 mm |
| Thickness at tip | 0.7mm |
| Hardness (Rockwell scale) | 63 |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
Original: $575.00
-70%$575.00
$172.50Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Description
Master Blacksmith Saji Takeshi’s forty years of knife crafting experience are exemplified in our Saji R2 Diamond Damascus line. After building his reputation crafting Japan’s finest hunting blades, Saji has recently gained renown for the hand-forged kitchen knives he painstakingly produces in his Takefu City workshop.
His skill in mastering hard to work with steel is unparalleled, resulting in unique and beautiful designs. Each step of the crafting process, from yake-ire to tempering, handling and sharpening is completed in house with the utmost attention to detail, resulting in high performing, exceptionally functional and exquisite pieces.
This line is made from R2 (SG2) powdered steel, with remarkable hardness and some of the best edge retention available. Blades are thin behind the edge, with a slim blade profile from handle to tip. Handles are crafted from cow bone and designed to fit snugly in the hand.
Specifications
| Handle material | Cow Bone |
| Blade length | 240 mm - (9.4") |
| Thickness at spine | 1.6 mm |
| Thickness at tip | 0.7mm |
| Hardness (Rockwell scale) | 63 |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives