Saji Takeshi R2 Diamond Damascus Gyutou 180mm (7.1")
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.
About this shape
Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.
-
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.
About this shape
Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.
-
Handle material Cow Bone Blade length 180 mm - (7.1") Thickness at spine 1.6 mm Thickness at tip 0.7mm Hardness (Rockwell scale) 63 -
- 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