Blacksmith: Saji Uchi Hamono (Forging Cutlery) / Takeshi Saji
Type: Gyuto / Chef's Knife (Double bevel edged)
Blade Material: Super Gold 2 (High Speed Stainless Steel) Clad Stainless Steel
Core: Super Gold 2
Blade Length: approx 210 mm (8.2 ")
Total Length: approx 350 mm (13.7 ")
Thickness of Spine: approx max 2.4 mm
Blade Width: 47 mm
Weight: around 198 g (7 oz)
Handle: Burma Padouk Burl
HRC: 62-63
Made in Japan
※ As each knife is handcrafted, slight variations in size, weight, and finish should be expected.
Echizen Uchi Hamono, a prestigious designation bestowed by the Minister for Economy, Trade and Industry, boasts a 700-year-old tradition of Japanese knife-making in Echizen City. These meticulously forged knives are renowned for their exceptional chip resistance and remarkable edge retention, a testament to their remarkably homogeneous material structure evident under microscopic examination.
Takeshi Saji, the third-generation heir of Saji Uchi Hamono Co., Ltd., is a renowned traditional craftsman. He is celebrated globally by collectors for his custom knives, including billhooks. His Japanese-style field knives are trusted by professionals and enthusiasts worldwide. Saji continues to push the boundaries of knife design with innovative and original creations.
In 2020, Kazuo Nomura, the representative of Saji Uchihamono Co., Ltd., joined the esteemed ranks of traditional craftsmen. He continues to collaborate with Takeshi Saji in the creation of new and exciting knife designs.
The hammered design not only enhances the appearance of the blade, but also adds a sense of luxury and showcases the beauty of Japanese craftsmanship.
About "Super Gold 2"
Super Gold 2 is registered trademark of Takefu Special Steel Co Ltd. A large quantity of high alloy ingredients are included by powder metallurgy. And it is super high quality steel that rich in high corrosion-resistant, high hardness, high toughness, high wear resistance. Though this HRC is high, it is easy to relatively re-sharpen it. And The edge retention is outstanding. Thus famous Japanese Chefs also prefer this steel.
About Japanese Knives
Japanese knives are meticulously crafted, often by hand, which may result in slight variations and minor scratches.
Most Japanese knives feature thin blades, designed for precision and ease of use. To ensure the longevity of your Japanese knife, avoid twisting the blade or striking it against hard surfaces. Cutting frozen foods or bones can damage the thin, sharp edge.
