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Takeshi Saji R2/SG2 Black Damascus Sakimaru Sujihiki 390mm

£1,563.00 GBP

Specifications

Style: Sakimaru Sujihiki
Blade Length: 400mm
Overall Length: 540mm
Weight: 526g
Blade Height @ Heel: 51mm
Bevel: Double Bevel
Spine Thickness @ Mid: 2.5mm
Blade Material: SG2 Core, Stainless Nickel Damascus Clad
Handle Material: Western Cow Bone
HRC: ~64

 



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Blade Type

The Sujihiki knife, a traditional Japanese slicer, is designed for carving and fileting. With its long, narrow blade, typically ranging from 240mm to 330mm, it excels in creating clean, smooth cuts through meat and fish. Its length ensures long, uninterrupted strokes, making it perfect for precise slicing tasks.

Steel Type

Japanese SG2, also known as R2 steel, is a high-end, powdered metallurgy stainless steel and one of the finest knife-making steels available in Japan. It is a favourite of many for its exceptional hardness and edge retention. Its fine, uniform grain structure enables razor-sharp edges, all the while holding an edge for much longer than Carbon steel knives, without needing to be concerned about rust appearing.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Takeshi Saji

Takeshi Saji has perhaps one of the widest ranges of blade finishes and stylistic creations of any blacksmith in Japan. He works with all Japanese Carbon Steels, as well as R2, VG10, and others. He crafts his own Damascus in Rainbow, Diamond, and Black Nickel finishes, and fits a wide range of handle types. He can truly do it all, and all at the ripe young age of 73. To this day he produces functional works of art out of the Takefu Knife Village in Japan, surrounded by other like-minded craftsman.

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Learning Centre

Knife Care

This knife is made with a stainless steel and is easy going and low on maintenance. It has high chromium content, meaning it is generally considered safe to leave wet on the board for short periods of time. is still best practice to not leave this knife to air dry as it's stain-less not stain-none! Wipe down after washing the knife and store away from any sources of moisture.  

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