Takeshi Saji | SKU: TAKE-V10RB-SA165-SAYA

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

$12,074.00

Tax included Shipping calculated at checkout.

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	Santoku / Santoku
Bevel Type	Double Bevel
Weight	151 g 5.33 oz
Edge Length	165 mm .6.5 inch
Heel Height	48 mm .1.89 inch
Width @ Spine	2.2 mm 0.09 inch
Width @ Mid	2.0 mm 0.08 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 Santoku 165mm with ebony handle and mosaic pin is a double-bevel general-purpose knife best fit for home cooks seeking a compact everyday blade. The 165mm santoku profile features a heel height of 48mm and spine thickness measuring 2.2mm at the heel, 2.0mm at mid, and 1.0mm at tip, providing a controllable geometry for slicing, dicing, and mincing tasks. Weighing 151g, this knife suits users who prefer a substantial feel during food preparation while maintaining the less aggressive tip characteristic of the santoku form.

The blade uses VG10 stainless steel manufactured by Takefu Special Steel, hardened to 59-61 HRC with 15% chromium content for stain resistance. This san-mai stainless damascus clad construction features a migaki surface finish and supports easy sharpening due to the steel's machinability and refined microstructure from vanadium additions. Takeshi Saji, a fourth-generation blacksmith from Takefu Village in Echizen, constructs this knife with an exotic western-style ebony handle secured by a mosaic pin, reflecting his signature approach of fusing traditional Japanese bushcraft techniques with distinctive design elements developed over five decades of bladesmithing experience.

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: Santoku

Santoku
The Santoku(三徳) 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 more controllable in chopping and slicing, and the profile is less aggressive, for those reasons, it has bacame a preferred choice for home cooks.
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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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