🔪Saya: Optional add-on available (multiple materials)
🔪Thickness: ≈2mm
🔪Blade Width: ≈3.8cm
🔪Weight: ≈217g
Brand Introduction:
⭕️Takeshi Saji is one of the master bladesmiths of Echizen, from Echizen City in Fukui Prefecture, Japan, and the third-generation successor of Saji Uchihamono. He first became well known for crafting hunting and outdoor knives, and his kitchen knives retain a bold, rugged forged character. By combining traditional forging techniques with innovative design, his knives are often regarded as functional works of art—both visually striking and exceptionally sharp. Due to extremely limited production, his works are highly sought after by collectors, with some aiming to acquire complete series. Today, the representative of Saji Uchihamono is Mr. Saji’s son-in-law, Kazuo Nomura.
Material Introduction:
⭕️VG10 steel composition includes carbon (C) ≈1.0%, chromium (Cr) ≈15.0%, vanadium (V) ≈0.2–0.3%, molybdenum (Mo) ≈1.0%, and cobalt (Co) ≈1.5%. This alloy balance delivers excellent hardness and corrosion resistance. The addition of cobalt and vanadium further enhances wear resistance and edge retention. With a typical hardness of HRC 60–62, VG10 maintains sharpness for extended periods while retaining sufficient toughness. Its high chromium content also provides strong corrosion resistance, making it well suited for humid and acidic kitchen environments.
Knife Model Introduction:
⭕️Sujihiki knives are primarily used for slicing meat and removing sinew. Their long, thin blades allow smooth separation between meat and connective tissue. They are also commonly used for slicing large blocks of sushi or sashimi ingredients, such as tuna akami. As such, the sujihiki can be considered a versatile alternative that sits between a gyuto and a yanagiba in functionality.