There is something very deliberate and old school about the Takeshi Saji Strix, and for those who know Takefu knifemaking, that's immediately apparent. This is a line that doesn't chase the latest trends in laser-thin geometry or flashy Damascus patterns — instead it leans into what Takefu makers have always done well: a robust, well-considered blade that earns its keep through cutting performance rather than appearance.
The steel at the core of this line is Strix, a relatively new Matrix steel grade developed by Takefu Special Steel with an undisclosed composition. What we do know is that it reaches 64-65 HRC — meaningfully harder than VG10 — and delivers better edge retention than its more familiar stablemate. It doesn't use powder metallurgy the way SG2 does, so a direct comparison in overall performance is hard to make, but at the hardness it achieves, the Strix can hold a working edge well and be sharpened to a steep angle for those who want to push the retention further. It is a premium grade and the price reflects that.
The geometry of this line is where things get interesting. The spine is on the thicker side, which gives the blade a reassuring rigidity, but the concave grind drops this down to a very thin edge — and the pronounced Shinogi line does real work here. As the blade passes through food, the slice will peel cleanly away from the surface once it reaches that geometrical transition. The caveat worth knowing is that this food release only kicks in when the food you're cutting is tall enough for the slice to actually reach the Shinogi line — on shorter ingredients, the slice never makes contact with that transition and sticking becomes more likely.
The Tsuchime finish gives the blade its visual character, a hammered texture that is very much in the tradition of Takefu Knife Village makers. The Migaki bevel is clean and clearly defined, though the corners are left sharp rather than chamfered or rounded, which can bite into your fingers during extended use — something to be aware of if you have a pinch grip that sits close to the heel. The overall package is firmly aimed at professional chefs and enthusiasts who want a high performing, no-nonsense blade with solid steel credentials.
By
Takeshi Saji
