210mm Saji Aogami Rainbow Damascus Wa Gyuto

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: Aogami #2 (HRC ~63)

Cladding: Stainless/Copper/Brass damascus steel

Finish: Polished

Edge Grind: 50/50 (Double Bevel)

Handle: Octagonal rosewood with ebony ferrule

Weight: ~168g

Blade Length: ~165mm

Overall Length: ~315mm

Thickness at Heel: ~2.5mm

Blade Height: ~54.2mm

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.