Crows Nest store now open, in store specials!

1 9
Takeshi Saji

Takeshi Saji SG2 Black Damascus Santoku 180mm Heart-shaped Ironwood Handle

$13,299.00

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Takeshi Saji SG2 Black Damascus
Profile Santoku
Bevel Type Double Bevel
Weight 150 g | 5.3 oz
Edge Length 180 mm | 7 3/32″
Heel Height 49 mm | 1 59/64″
Width @ Spine 2.5 mm | 3/32″
Width @ Mid 1.9 mm | 5/64″
Width @ 1cm from Tip 0.8 mm | 1/32″
Steel SG2 / R2 | Powdered | Stainless
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 62 - 64
Surface Finish Etched
Handle Heart-shaped Ironwood Handle with Blonde Ferrule
Region Takefu
Best for
  • Pro chefs
  • Collectors
  • Enthusiasts
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    Takeshi Saji SG2 Kurozome Black Damascus is another signature line produced by Takeshi Saji, featuring high performance steel, dazzling appearance and unique blade geometry that leads to a smooth cutting experience, these knives are allrounders in the league of high end knives.

    As the core member of TAKEFU Knife Village, Saji Uchihamono was a big name in the industry that represents the highest level of knifemaking in the Echizen area. The factory utilises laminate billet from Takefu Special steel and combines with traditional forging skill inherent from the past, creating knives that are stunning in appearance and amazing in sharpness. From forged stainless Damascus to rainbow cladding knives, Takeshi Saji was quite pioneering at that time. This laid a solid foundation for his legacy and many of the designs stood up against the test of the time and became a classic that was praised by knife lovers and chefs alike, this includes this SG2 Kurozome Damascus line.

    It is not uncommon to see the combination of stainless damascus and deep etching that create strong contrast, but still, the dense texture and on the bevel of the knife is fascinating whether when using or just looking at. Beneath this striking appearance is a solid performing blade, as the powder stainless SG2 steel is still considered as one of the best cutlery steel in the industry that offers an excellent edge retention while being fully stainless.

    When looking down the coil of the knife, we can find the secret behind the smooth cut of these knives. The blade features a convex grind with a decent thickness, but the catch is, the convex continues past the Shinogi line resulting in a fusiform cross section. Which means, the thickest part of the blade is actually at the Shinogi line and it tapers towards the spine and the edge. As a result, there is more curvature when the primary bevel transitions into the Hira, thus the blade can achieve better food release without increasing the thickness of the blade.

    This sharpening puts these blades easily into the top tier in terms of overall smoothness of the cut, if there is any downside, I would say it might need a thinning sooner than other types of grind like a concave grind. I would highly recommend this line for collectors and enthusiasts, or people who are looking for a high end gift. As this line also comes in Japanese handles or the more exotic and America-influenced bone/horn/ironwood handles, it can be a very unique purchase for anyone seeking a premium cooking experience.

    Pros Cons
  • Great artistic
  • Workhorse grind
    		•
  • On the thicker side
    		•

    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.

    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

      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.

      Slide for more >>

    • Steel: 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.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 62- 64

      << Slide for more >>

    • Construction: Sanmai - Stainless Damascus Clad

      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.

      Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. On the Kitchen knives with stainless core steel, the damascus cladding will be stainless, this means they will also protect the carbon/semi-stainless core from rusting/discolouration.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.

      << Slide for more >>

    • Finish: 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.

      << Slide for more >>

    • Handle Specs

      Profile: Heart Shape WA

      Material:

      • Desert Ironwood

      The heart-shaped desert ironwood handle on Japanese kitchen knives offers ergonomic advantages, providing a comfortable grip that reduces fatigue during prolonged use. Its design conforms naturally to the hand, enhancing control and maneuverability for precise cutting tasks. This handle shape also promotes balanced weight distribution between the blade and handle, improving overall control and reducing strain on the wrist and arm.

      Beyond functionality, the Desert Ironwood's luxurious appearance adds aesthetic appeal to the knife, elevating its visual appeal in the kitchen. Whether it's a versatile Santoku knife, a multipurpose Gyuto, a specialized Deba for fish, or a precise Yanagiba for sashimi, the heart-shaped Desert Ironwood handle enhances both the performance and the beauty of Japanese kitchen knives, making them indispensable tools for culinary enthusiasts and professionals alike.

      << Slide for more

    Back to top