Blacksmith: Saji Uchi Hamono (Forging Cutlery) / Takeshi Saji
Type: Petty / Small Santoku Knife (Double bevel edged)
Blade Material: Super Gold 2 (High Speed Stainless Steel) Clad Stainless Steel
Core: Super Gold 2
Blade Length: approx 150 mm (5.9 ")
Total Length: approx 275 mm (10.8 ")
Thickness of Spine: approx max 2.1 mm
Blade Width: 42 mm
Weight: around 200 g (7 oz)
Handle: Artificial turquoise (New Nomura Style)
HRC: 62-64
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 elegant "Sumi Nagashi" wave pattern, a hallmark of Japanese cutlery culture, is a true treasure. Like a "Katana," the blade is meticulously crafted by layering low and high carbon stainless steel, resulting in a unique and mesmerizing pattern. Each blade exhibits a distinct damascus pattern, forged by skilled artisans using a belt hammer. The matte finish adds an artistic touch to the exquisite craftsmanship. This is more than just a kitchen knife; it's a true work of art.
This knife has a diamond finish that gives the surface a beautiful pattern and prevents food from sticking to the blade when cutting.
NIMAI-HIROGE(Spreading Two Sheets)
NIMAI-HIROGE is the special skill in Echizen city only. It is outstanding method. The spine of blade requires thickness for sturdy and around the edge needs to spread to thin edge in order to improve sharpness. These requirements are met by hitting two blades together at a time. If two blades are hit together at a time, the temperature is hard to fall. Two blades prevent to be cool down fast. So blacksmiths can hit two blades many times in a short time. If only one blade are hit, the blade is cool down fast, they must put it into kiln for heat again. Then carbon runs away from the blade, the blade will become weaker. This skill looks easy, but it is very hard. Even a skillful blacksmith could not do this for 5 years.
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.
