Gyuto knife, SG2 powder steel, tsuchime and damascus finish - Saji
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After 5 years of running this business we have finally got this masters knives in. He is one of the great makers of Japan and has been awarded the distinction of living treasure. He is also one of the makers who set up Takefu knife village.
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile.
STEEL: Aogami (blue paper) super steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The super part indicates the highest amount of carbon steel - at up to 1.5% - out of the blue series steels. This has then been hardened to 63-64 rockwell making it very hard and capable of retaining an edge for a very long time. The blue steel core has then been wrapped in stainless steel making maintenance easy.
FINISH: Damascus or suminigashi. This type of finish is made by creating a Kitaeji; which is produced by repeatedly folding/stacking then compressing two different steels until they create a laminated pattern. This can then be manipulated in various ways to produce the maker’s desired pattern effect. This material is then clad around the core metal of the blade as an elaborate protective layer for the core steel, thus giving the knife a beautiful and striking appearance. In the case of this knife, the Damascus cladding has both copper and brass in it giving it the beautiful colour..
HANDLE: Desert Ironwood Western Handle
LENGTH: 210mm in length.
MAKER: Saji - Takefu, Japan
BEST FOR: Owning something that not many other people do.
SAUNDERS SAYS: "Crikey, those handles."
These knives are hand-forged so there may be slight variations in measurements and finishes.