90mm Saji VG10 Damascus Tsuchime Paring

Takeshi Saji is regarded as a legend in the blacksmithing community of Echizen, Japan. His son-in-law Kazuo Nomura is the head blacksmith of Saji Hamono.

Location: Echizen, Japan

Line: N/A

Construction: San mai

Edge Steel: VG10 (HRC ~62)

Cladding: Stainless damascus steel

Finish: Etched

Edge Grind: 50/50 (Double Bevel)

Handle: Double riveted red/black micarta scales

Weight: ~g

Blade Length: 90mm

Overall Length: ~mm

Thickness at Heel: ~mm

Blade Height: ~mm

The best sharpening tools for Japanese knives are leather strops and fine whetstones.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.