Takeshi Saji | SKU: TAKE-V10RB-BU165-SAYA

Takeshi Saji VG10 Rainbow Damascus Bunka 165mm Ebony Handle Mosaic Pin

$12,074.00

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St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	Takeshi Saji VG10 Rainbow Damascus Diamond Polish
Profile	Bunka
Bevel Type	Double Bevel
Weight	142 g 5.01 oz
Edge Length	163 mm .6.42 inch
Heel Height	46 mm .1.81 inch
Width @ Spine	2.0 mm 0.08 inch
Width @ Mid	1.9 mm 0.07 inch
Width @ 1cm from Tip	1.0 mm 0.04 inch
Steel	VG10 \| Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	59 - 61
Surface Finish	Migaki
Handle	Ebony Mosaic
Region	Takefu
Best for	Pro chefs Enthusiasts

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

This Takeshi Saji VG10 Rainbow Damascus Bunka 165mm with ebony handle and mosaic pin is a double-bevel general-purpose knife best fit for users seeking a pointier Santoku profile for precision vegetable work and everyday kitchen tasks. The 165mm blade features a straighter edge and distinctive reverse tanto tip that facilitates slicing, dicing, chopping, and intricate julienning. Crafted in Takefu by fourth-generation blacksmith Takeshi Saji, this knife reflects his fusion of traditional Japanese bushcraft techniques with Western design influences.

The blade uses VG10 stainless steel at 59-61 HRC, offering stain resistance and edge retention supported by 15% chromium and vanadium carbides. This san-mai stainless damascus clad construction displays a rainbow pattern with a migaki surface finish. Measurements include a 163mm edge length, 46mm heel height, and spine thickness tapering from 2.0mm at the heel to 1.0mm at the tip. Weighing 142g, the knife pairs the steel core with an ebony handle secured by a mosaic pin. VG10 sharpens readily and suits applications requiring consistent performance across fruits, vegetables, and meats.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Takeshi Saji

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.

Profile: Bunka

A pointier version of the Santoku. The Bunka knife features a distinctive profile with a straighter edge and a pointed tip, making it versatile for a variety of kitchen tasks. Its design is a blend of the Santoku and K-tip Gyuto knives, with a blade length typically around 165mm to 180mm. The Bunka is particularly adept at slicing, dicing, and chopping fruits, vegetables, and meats, thanks to the precision and control enabled by its length and flat edge profile. The angled tip, also known as a reverse tanto, provides additional precision for intricate tasks such as julienning. With its unique shape and functionality, the Bunka stands out as a multifunctional knife in the culinary world.
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Steel: VG10
Takefu VG10, is a high-end stainless steel celebrated for its exceptional edge retention and sharpness. It is a popular choice among Japanese kitchen knife makers and widely used in various types of knives, including kitchen knives, folders, and fixed blades.

VG10 achieves a hardness of around 60-61 HRC, with some makers pushing it to 62 HRC, ensuring good edge holding and stain resistance. The steel's composition includes 15% chromium (Cr) for corrosion resistance, 1% molybdenum (Mo), and 1.5% cobalt (Co) for matrix strengthening, leading to high hardness and durability. The addition of vanadium (V) refines its microstructure and, along with Cr and Mo, produces hard carbides that enhance wear resistance. VG10 is easy to sharpen, has good machinability, and supports secondary hardening with high-temperature tempering, making it suitable for blades that may undergo surface coating treatments up to about 450℃. Its well-rounded attributes make VG10 steel highly versatile, performing excellently in a range of applications from kitchen and general-purpose knives to machine blades.
Manufacturer:
- Takefu Special Steel, Japan
Nature: Stainless
Hardness: 59- 61
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Handle Specs
Profile: Octagonal WA
Material:
- Ebony
Crafted from a single piece of African Ebony, this ebony elegant handle has the flat Tsukiji Masamoto / Aritsugu style handle. It has a subtle taper which makes it very comfortable to hold in hand.
The stand out feature of this handle is the simple yet elegant centre square moasic pin, which is extremely hard to manufacture. It is almost impossible to craft out a square pin from a octagonal shape (and tapered!) handle.
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