Takeshi Saji Gyuto (Chefs Knife) SG2 Damascus, Ironwood handle 210mm

Saji is a blacksmith from Takefu city, Fukui Prefecture, Japan. Born in 1948.
The same knife village as Hideo Kitaoka, Nao Yamamoto, Kato, Kurosaki and many more.

If you haven't heard of Saji before ............ you must not know much about Japanese knives or new to them.
Saji is the poster boy of elite Japanese knives. 
Not many match his style, skill and quality.
After a quick internet search, you will notice a lot "sold out" signs over his work.
This is for good reason. Highly regarded knives that scream luxury, skill and class.

Takeshi Saji knives are hard to get and every harder to keep in stock.

*Awarded Traditional Master Craftsman in '92 by the Japanese “Ministry of International Trade & Industry.

About the steel: 
Another steel made by Takefu Special Steel Co.,Ltd. (same makers as VG10)
SG2 is considered one of the best stainless steels for knife making.
It is known for its sharpness and edge retention.
It tends to be expensive, and I've been told is very hard to work with.
-SG2 is Unpopular, yet a beautiful steel
-Can be harder to sharpen
-High hardness possible up to 64RHC! 
-Expensive to produce

About the handle: Western style Dessert Ironwood with mosaic pin.... Pure Elegance.

Leigh's 2 cents: Not many makers match Saji for quality or fame. 
Even Saji's knife boxes are better than the rest..........Very impressive work indeed.


Steel: SG2, stainless Damascus clad 
Finish: Stainless Black Damascus clad
Blade length: 208mm
Blade thickness: 2.3mm (Above Heel)  1.9mm (Near Tip)
Overall length: 336mm
Blade Height: 46
Weight: 242g
RHC: 63
Bevel: Double
Handle: Dessert Ironwood western style with mosaic pin