Description
🔗 Physical Showcase Video: https://youtu.be/rvL6UkiSvPo
─── Specifications ───
❀ Rust Resistance: Excellent (Not easy to rust)
Size｜27 cm
Knife Style: Sujihiki
Thickness: Approx. 2.4 mm
Blade Width: Approx. 4.4 cm
Weight: Approx. 207 g (Weight may vary slightly depending on handle material)
❀ Handle Material: Stabilized Wood with Double Faux Ivory & Triple Silver Rings
💡 The handle material shown in the photo will be prioritized for shipment; multiple styles are also available, feel free to private message the editor to choose.
💡 In case of stockouts or no specified style noted, shipment will be matched randomly.
❀ Saya (Sheath): Multiple material options available for additional purchase
─── Core Steel ▪️ VG-10 Elemental Composition ───
C: 1.0% (Ultra-high hardness core)
Cr: 15.0% (Top-tier corrosion resistance)
Co: 1.5% (Rare cobalt addition, enhances toughness)
V & Mo: 1.3% (Ultimate wear resistance)
❀ The combination of these elements performs exceptionally well in maintaining hardness and corrosion resistance. The ultimate balance of HRC 60–61 makes it particularly suitable for humid kitchen environments.
─── Craftsman's Soul ▪️ Takeshi Saji ───
▸ Takeshi Saji is a master knifemaker from Echizen, Fukui Prefecture, Japan, and the 3rd generation successor of "Saji Cutlery" (Saji Uchihamono).
▸ In his early years, he focused on hunting and outdoor knives. His kitchen knife style leans toward rugged and bold, seamlessly combining traditional forging with innovative design.
▸ His works combine artistic beauty with extreme sharpness, refined like pieces of art.
▸ Production output is extremely rare, and many collectors are passionate about collecting various series of knives crafted by him as complete sets.
─── Knife Style Introduction ▪️ Sujihiki ───
▸ Long and thin blade, easy to slide between meat and tendons for precise separation and trimming.
▸ Ideal for trimming sinew and connective tissue from meat, improving processing cleanliness and texture.
▸ Clean slicing action, maintaining ingredient fiber integrity and minimizing tearing.
▸ Functions between a Gyuto and a Yanagiba, serving as a versatile alternative knife.
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☆【 Maintenance Precautions 】
Although stainless steel has good corrosion resistance, it may still rust under humid, high-salinity, or damaged conditions. Keeping it dry and performing regular cleaning and maintenance is recommended.
☆【 Professional After-Sales Service 】
We provide professional kitchen knife sharpening services in-store to ensure your beloved knife remains in peak condition at all times.
▸ Avoid extreme hard objects: Strictly refrain from chopping frozen ingredients or hard bones to prevent blade structure damage, chipping, or gapping.
▸ No machine washing or drying: Do not clean in a dishwasher or dish dryer; high heat and strong detergents will damage the knife body and handle material.
▸ Standard cleaning process: After use, please hand wash with warm water and immediately dry thoroughly with a dry cloth or soft towel. Store in a cool, dry, and ventilated place.
❁【 Return and Exchange Standards Regarding Appearance and Process Marks 】
The high-end kitchen knives sold in our store are all original and authentic. As the manufacturing process includes manual grinding, sharpening, and sheath fit testing, minor micro-scratches left on the blade surface are a "normal state from the factory" and not quality defects. We conduct strict quality control before shipment. Perfectionists, please think twice before placing an order.
❁【 Friendly Reminder 】
The photos of this product are all taken from the actual items. However, due to shooting lighting, angles, or screen display settings of different brands, there may be slight color differences between the photos and the actual product. Buyers who are extremely sensitive to color differences should consider carefully before placing an order. The product color is subject to the actual item received.
