- Style: Gyuto Knife-Chef knife
- Steel type: SRS13-Stainless steel
- HRC: 64
- Blade Length:205mm
- Overall Length: 322mm
- Blade Height @Heel: 47mm
- Spine Thickness @ Mid: 2mm
- Weight: 208g
- Bevel: Double
- Handle Material: Western Green Micarta
Takeshi Saji is a leading blacksmith from Echizen, born in Takefu in 1948 into a family of second-generation smiths. In 1992, he was officially recognized as a "Traditional Master Craftsman" by Japan's Ministry of International Trade & Industry.
Saji's knife blades are crafted using traditional hammer-forging techniques, infused with his unique ideas and designs. This approach results in knives with a powerful, beautiful appearance and exceptionally sharp cutting edges with enhanced hardness.
About Echizen: A Heritage of Excellence
Echizen, located in Fukui Prefecture, is one of Japan's renowned knife capitals. The kitchen knives made in Echizen, known as *Echizen Uchi Hamono*, are part of a tradition that dates back around 700 years. These knives are designated as "Traditional Crafts" by the Minister for Economy, Trade and Industry, signifying their cultural and historical significance.
About SRS13 steel
The micro carbide structure of SRS13 makes it an outstanding choice for kitchen knives, a fact acknowledged by numerous esteemed blacksmiths and knife makers worldwide. Similar to SG2 in its micro carbide composition, SRS13 steel pushes the boundaries of powdered metallurgy to unprecedented levels. It boasts enhanced toughness, hardness, and resistance to chipping, qualities that are often mutually exclusive. Nevertheless, powdered metallurgy continues to drive innovation in steel, expanding the possibilities of what can be achieved.
This steel is highly exclusive, with only a select few knife makers granted the privilege to utilize it. As a result, it stands among the limited knives in production capable of harnessing the unique properties of this powdered super steel.
