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: SG2 or R2. These are modern powder steels and as the name suggested are formed from a mixture of powdered elements heated and pressed together. This allows for very precise recipes to be followed. The steels themselves have the ability to be hardened to above 65 on the Rockwell scale giving them excellent edge retention. This does come at a slight cost in that they can be harder to sharpen.
FINISH: Damascus or Suminagashi. 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.
LENGTH: 240mm in length.
MAKER: Saji - Takefu, Japan
BEST FOR: Owning something that not many other people do.