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Takeshi Saji  |  SKU: TS-SRS13-NA165WAMSP1

Takeshi Saji SRS13 Nakiri 165mm Western Amboyna Handle

$599.95
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Detailed Specifications
Line Takeshi Saji SRS-13 Western
Profile Nakiri
Bevel Type Double Bevel
Weight 244 g        8.61 oz
Edge Length 166 mm   .6.54 inch
Heel Height 55 mm     .2.17 inch
Width @ Spine 2.0 mm     0.08 inch
Width @ Mid 2.0 mm     0.08 inch
Width @ 1cm from Tip 2.0 mm     0.08 inch
Steel SRS-13 | Powdered Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 63 - 64
Surface Finish Tsuchime
Handle Coke-bottle Shaped Western
Region Takefu
Best for
  • Enthusiasts
  • Collectors
  • Pro chefs
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    Takeshi Saji’s SRS-13 steel line of kitchen knives is a blend of cutting-edge performance and rustic craftsmanship. The blades are forged from high-performance SRS-13 powdered steel, known for its remarkable edge retention and toughness. This advanced steel ensures that the knives remain razor-sharp for extended periods, even with heavy use, making them ideal for both professional chefs and dedicated home cooks.

    The knives feature a rustic look that highlights Saji-san’s traditional Japanese craftsmanship, giving each piece a distinct character. The signature Western handle, crafted from materials like stag bone or ironwood, offers both durability and comfort, ensuring a secure grip during prolonged use. This combination of superior steel and a natural, ergonomic handle makes Saji’s SRS-13 line a perfect choice for those seeking a knife that performs at the highest level while embodying a timeless, rustic aesthetic.

    Pros Cons
  • Great artistic
  • Excellent performance
    		•
  • Relatively hard to sharpen
  • High budget
    		•

    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: Nakiri

      The Nakiri knife is a distinctive tool in the Japanese kitchen, resembling a slender, shorter variant of a Chinese cleaver and serving as the household counterpart to the professional-grade Usuba. It is characterized by its relatively flat edge profile, designed specifically for a chopping motion ideal for vegetable preparation. Unlike knives intended for slicing or sawing motions, the Nakiri's design emphasizes straight, clean cuts through vegetables without the need for pushing or pulling. Its blade is notably thin, underscoring its specialization for tasks that do not involve contact with bones, even small ones. This specialization makes the Nakiri an indispensable tool for those seeking precision and ease in vegetable preparation.

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    • Steel: SRS-13

      SRS-13 steel is a high-end, powder metallurgy stainless steel known for its excellent balance of hardness, toughness, and corrosion resistance. It combines the best attributes of both high-carbon and stainless steels, making it a versatile choice for kitchen knives. SRS-13 contains a notable amount of chromium for rust resistance, alongside carbon, molybdenum, and vanadium to enhance its edge retention and wear resistance. This steel is capable of being hardened to a high degree, allowing knives made from SRS-13 to achieve a sharp, durable edge that lasts. Its powder metallurgy process results in a uniform grain structure, contributing to its ability to take on a fine edge and maintain it through extensive use. SRS-13 steel is favored for premium kitchen knives, appealing to professional chefs and cooking enthusiasts seeking a blend of performance, ease of maintenance, and longevity.





      Manufacturer:

      • Nachi-Fujikoshi, Japan

      Nature: Stainless

      Hardness: 63- 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.

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    • Finish: Tsuchime

      The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.

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    • 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 SRS13 Nakiri 165mm Western Amboyna Handle

    $599.95

    Discover the precision and craftsmanship of the Takeshi Saji SRS13 Nakiri 165mm, a premium Japanese kitchen knife designed for expert vegetable preparation. The 165mm blade is forged from SRS13 steel, known for its exceptional sharpness, edge retention, and corrosion resistance, making it perfect for clean, efficient chopping and slicing of vegetables.

    The blade has a refined finish, offering both strength and visual appeal. The Western Amboyna wood handle provides comfort and control, ensuring a secure grip for detailed kitchen tasks. This limited-edition SP1 model showcases Takeshi Saji’s dedication to traditional Japanese craftsmanship, enhanced with modern materials and design.

    Elevate your culinary tools with the Takeshi Saji SRS13 Nakiri, available at Knives and Stones, Sydney. We offer price match and in-store test cuts.

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