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Takeshi Saji  |  SKU: TAKE_SGDA_SA180_IRWD

Takeshi Saji Diamond Damascus R2 Santoku 180mm with Ironwood Handle

$632.98 $679.95

Add a saya and receive $20 bundle discount!

Detailed Specifications
Line Saji SG2 Diamond Damascus
Profile Santoku
Bevel Type Double Bevel
Weight 230 g        8.11 oz
Edge Length 179 mm   .7.05 inch
Heel Height 49 mm     .1.93 inch
Width @ Spine 2.6 mm     0.1 inch
Width @ Mid 2.0 mm     0.08 inch
Width @ 1cm from Tip 1.2 mm     0.05 inch
Steel SG2 / R2 | Powdered Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 62 - 64
Surface Finish Etched
Handle Coke-bottle Shaped Western
Region Takefu
Best for
  • Pro chefs
  • Enthusiasts
  • Collectors
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    The Takeshi Saji SG2 Diamond Damascus kitchen knife line is a testament to the mastery of renowned Japanese bladesmith Takeshi Saji. Crafted from SG2 powdered steel, these knives are celebrated for their exceptional sharpness and edge retention, making them a favorite among professional chefs and cooking enthusiasts. The SG2 steel ensures that the blade maintains its keen edge through extensive use, offering unparalleled performance in the kitchen.

    One of the standout features of this knife line is the deep etched Diamond Damascus pattern. This intricate design not only adds a stunning visual appeal but also provides a unique texture that enhances grip and control. The meticulous craftsmanship involved in creating this pattern highlights Takeshi Saji’s dedication to blending aesthetic beauty with practical functionality.

    These knives are highly sought after and can be hard to come by, making them a prized possession for collectors and serious chefs alike. Each knife, from the versatile Gyuto to the specialized Sakimaru Sujihiki, embodies the perfect fusion of traditional Japanese artistry and modern technological advancements. With handles crafted from premium materials like ironwood and wenge, these knives offer a balanced and comfortable feel, ensuring precision and ease in every cut.

    Pros Cons
  • Great artistic
  • Easy to look after
  • Highly collectable
    		•
  • High budget
  • Relatively hard to sharpen
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    Takeshi Saji

    Takeshi Saji is a distinguished Japanese blacksmith from Takefu Village in Echizen, an area renowned for its centuries-old knife-making tradition. As a fourth-generation blacksmith, Saji was immersed in the craft from a young age, learning the intricacies of blade making from his family. With over 50 years of experience, he has become a master of his trade.

    Saji is celebrated for his ability to blend traditional Japanese techniques with innovative designs, creating knives that are both functional and visually captivating. His knives are known for their distinctive handles made from materials like deer antler, ironwood, and colored pakkawood, paired with beautifully patterned blades, often in the Damascus style.

    His work is highly valued by chefs and knife enthusiasts worldwide for its exceptional sharpness, durability, and aesthetic appeal. Each knife is a testament to Saji's meticulous craftsmanship and his commitment to preserving the heritage of Japanese knife-making while pushing its boundaries. His dedication to quality and innovation has earned him a revered place in the blacksmithing community, ensuring that his knives remain prized possessions in kitchens around the world.

    • Profile: Santoku

      The Santoku knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it a preferred choice for home cooks.

      Slide for more >>

    • Steel: SG2 / R2

      SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 62- 64

      << Slide for more >>

    • Construction: Sanmai - Stainless Clad

      Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

      << Slide for more >>

    • Finish: Etched

      The etching process starts with the knife being thoroughly cleaned to remove any oils or residues. A protective mask may be applied to the areas not intended to be etched. The blade is then submerged in an acidic solution, such as ferric chloride, which reacts with the different layers of steel at varying rates. This creates a layer of dark oxide on the surface of the blade where the thickness of the oxide varies according to the reactiveness of the steel. After etching, the knife is neutralized in a baking soda solution, rinsed, and dried. The final step involves polishing the blade to highlight the etched design, enhancing both the knife's beauty and showcasing the craftsmanship of its maker.

      << Slide for more >>

    • Handle Specs

      Profile: Coke-bottle shaped western

      Material:

      • Ambonya Burl Stabilized
      • Acrylic
      • G10

      Inspired by the legendary Bob Loveless's signature coke bottle shaped handle, this style of handle provides ergonomic benefits by offering a comfortable grip because of its tapered rear end.

      The wider midsection allows for a secure hold and better control while the tapered ends facilitate a natural hand position. This design is commonly found in Western-style kitchen knives, offering both functionality and aesthetic appeal.

      This handle is made by the same makers who produced the famous Shigeki Tanaka's SG2 ironwood western line.

      << Slide for more

    Takeshi Saji

    Takeshi Saji Diamond Damascus R2 Santoku 180mm with Ironwood Handle

    $632.98 $679.95

    Takeshi Saji, who is famous for his exceptional work of hunting knives is now also forging some of the best artisan kitchen knives as well. Obtained the highest award of Dento-Kougeishi in 1994, he is the leading bladesmith in the Echizen district. His work is highly artistic, utilizing some of the most exotic traditional skills and materials to perfect his work. For example, he is famous for using the R2/SG2 powder metallurgy steel to forge his high-end blades, which can reach a mighty HRC 64; for handles, he uses rare natural materials like stag bone, and desert ironwood; he also use the traditional Makie Urushi (one of the most exotic traditional Japanese lacquer painting technique, see here) in some of his limited runs.    

     

    I have long wanted one of Saji-san's R2/SG2 blades, way before I get into the knife vending business, but unfortunately when I was ready to buy, everywhere was showing me the "OUT-OF-STOCK", proving it is in a such high demand with limited supply to the market. So the first thing after I started K&S, was to see if I can get some of his blade. Luckily through our strong channel, I was able to finally get some of his "most wanted" blades: R2/SG2 core diamond damascus pattern sanmai blade with desert ironwood handle and VG10 core damascus with stag handle.

     

    K&S is proud to carry Takeshi Saji knife. 

     

     

    Measurements 

      Measurements

    Weight 

    		 230 g 

    Total Length

    		 307 mm 

    Tip to Heel Length

    		  180 mm

    Blade Height at Heel

    		 48.3 mm 

    Width of Spine Above Heel 

    		 2.7 mm 

    Width of Spine at Middle of Blade

    		 2.0 mm 

    Width of Spine at about 1cm From the Tip

    		 0.9 mm

    Steel

    		 R2 / SG2 Powdered Stainless Core

    Hardness

    		 HRC 63-64

    Handle Design

    		 Desert Ironwood Western

     

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