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Takeshi Saji  |  庫存單位： TAKE_SGDA_SA180_IRWD

Takeshi Saji 鑽石大馬士革 R2 三德刀 180 mm 鐵木柄

$13,666.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications
Line Saji SG2 Diamond Damascus
Profile 三德刀
Bevel Type 雙斜面
Weight 230 g        8.11 oz
Edge Length 179 mm   .7.05 inch
Heel Height 49 mm     .1.93 inch
Width @ Spine 2.6 mm     0.1 inch
Width @ Mid 2.0 mm     0.08 inch
Width @ 1cm from Tip 1.2 mm     0.05 inch
Steel SG2 / R2 | Powdered 不鏽鋼
Blade Construction 三枚 - 不鏽鋼夾層
Hardness (HRC) 62 - 64
Surface Finish Etched
Handle 可樂瓶型西式柄
Region Takefu
Best for
  • 專業主廚
  • 愛好者
  • 收藏家
    		•
    • 澳洲境內 200 澳元以上的刀具可免費送貨。
    • 透過 DHL Express 進行全球運輸，需要 3 至 5 天。


    The Takeshi Saji SG2 Diamond Damascus kitchen knife line is a testament to the mastery of renowned Japanese bladesmith Takeshi Saji. Crafted from SG2 powdered steel, these knives are celebrated for their exceptional sharpness and edge retention, making them a favorite among professional chefs and cooking enthusiasts. The SG2 steel ensures that the blade maintains its keen edge through extensive use, offering unparalleled performance in the kitchen.

    One of the standout features of this knife line is the deep etched Diamond Damascus pattern. This intricate design not only adds a stunning visual appeal but also provides a unique texture that enhances grip and control. The meticulous craftsmanship involved in creating this pattern highlights Takeshi Saji’s dedication to blending aesthetic beauty with practical functionality.

    These knives are highly sought after and can be hard to come by, making them a prized possession for collectors and serious chefs alike. Each knife, from the versatile Gyuto to the specialized Sakimaru Sujihiki, embodies the perfect fusion of traditional Japanese artistry and modern technological advancements. With handles crafted from premium materials like ironwood and wenge, these knives offer a balanced and comfortable feel, ensuring precision and ease in every cut.

    Pros Cons
  • 藝術感十足
  • 容易保養
  • 極具收藏價值
    		•
  • 高預算
  • 相對難研磨
    		•

    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.
      7. Error: Steel nature unknown

    佐治武士

    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.

    • 個人資料： 三德刀

      The Santoku knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it a preferred choice for home cooks.

      滑動看更多>>

    • 鋼材： SG2 / R2

      SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.

      製造商：

      • 日本武生特殊鋼

      性質： 不鏽鋼

      硬度： 62 - 64

      <<滑動看更多>>

    • 建構： 三枚 - 不鏽鋼夾層

      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.

      <<滑動看更多>>

    • 完成： Etched

      The etching process starts with the knife being thoroughly cleaned to remove any oils or residues. A protective mask may be applied to the areas not intended to be etched. The blade is then submerged in an acidic solution, such as ferric chloride, which reacts with the different layers of steel at varying rates. This creates a layer of dark oxide on the surface of the blade where the thickness of the oxide varies according to the reactiveness of the steel. After etching, the knife is neutralized in a baking soda solution, rinsed, and dried. The final step involves polishing the blade to highlight the etched design, enhancing both the knife's beauty and showcasing the craftsmanship of its maker.

      <<滑動看更多>>

    • 手柄規格

      個人資料： 可樂瓶型西式

      材料：

      • 安布納瘤穩定木
      • 壓克力
      • G10複合材料

      這款手柄靈感來自傳奇刀匠Bob Loveless標誌性的可樂瓶造型，因尾端收窄，帶來符合人體工學的舒適握感。

      中段較寬讓握持更穩固、控制更精確，而兩端收窄則有助於手部自然擺放。這種設計常見於西式廚刀，兼具實用性與美觀。

      這款手柄出自與知名田中誠貴SG2鐵木西式系列相同的製作者之手。

      << 滑動查看更多

    Takeshi Saji

    Takeshi Saji 鑽石大馬士革 R2 三德刀 180 mm 鐵木柄

    $13,666.00

    佐治武史以其出色的獵刀工藝而聞名，現在也鍛造一些最好的手工廚刀。 1994 年，他獲得了日本刀匠最高獎項「日本刀藝師」的稱號，是越前地區的頂尖刀匠。他的作品極具藝術性，運用一些最具異國情調的傳統技巧和材料來完善他的作品。例如，他以使用 R2/SG2 粉末冶金鋼鍛造高端刀片而聞名，這些刀片的硬度可達 HRC 64；對於刀柄，他使用鹿骨和沙漠鐵木等稀有的傳統日本漆畫技術之一，請參見 此處）在他的一些限量作品中。    

     

    早在我涉足刀具銷售行業之前，我就一直想買一把佐治亞先生的R2/SG2刀片。可惜的是，當我準備購買時，到處都顯示“缺貨”，這說明它的需求量很大，而市場供應卻有限。所以，我創辦K&S後做的第一件事就是看看能不能買到他的刀片。幸運的是，透過我們強大的管道，我終於買到了他「最想要」的幾把刀片：R2/SG2核心鑽石大馬士革花紋三昧刀，搭配沙漠鐵木柄，以及VG10核心大馬士革刀，搭配鹿角柄。

     

    K&S 很榮幸能夠擁有 Takeshi Saji 刀。 

     

     

    測量 

      測量

    重量 

    		 230克 

    總長度

    		 307毫米 

    腳尖到腳跟的長度

    		  180毫米

    鏟刀根部高度

    		 48.3毫米 

    脊椎至腳跟的寬度 

    		 2.7 毫米 

    葉片中部脊寬

    		 2.0 毫米 

    距尖端約1公分處的脊椎寬度

    		 0.9 毫米

    鋼

    		 R2 / SG2 不銹鋼粉末芯

    硬度

    		 HRC 63-64

    手柄設計

    		 沙漠鐵木西部

     

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