Takeshi Saji | 庫存單位： SJ-SG2BLDM-GY180STG

Takeshi Saji SG2 黑色大馬士革牛刀 180 毫米鹿角柄

Name: Takeshi Saji SG2 黑色大馬士革牛刀 180 毫米鹿角柄
Brand: Takeshi Saji
SKU: SJ-SG2BLDM-GY180STG
Price: 12697.0 TWD
Availability: OutOfStock

$12,697.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications

Line	佐治武士 SG2 黑大馬士革
Profile	牛刀 / Chefs Knife
Bevel Type	雙斜面
Weight	221 g 7.8 oz
Edge Length	175 mm .6.89 inch
Heel Height	50 mm .1.97 inch
Width @ Spine	3.1 mm 0.12 inch
Width @ Mid	2.1 mm 0.08 inch
Width @ 1cm from Tip	1.1 mm 0.04 inch
Steel	SG2 / R2 \| Powdered 不鏽鋼
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	62 - 64
Surface Finish	Etched
Handle	Saji 西式
Region	Takefu
Best for	Pro chefs Collectors Enthusiasts

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。

Takeshi Saji's SG2 Black Damascus line of kitchen knives is a remarkable fusion of performance and artistry. Featuring SG2 powdered steel, these knives provide exceptional edge retention and toughness, making them ideal for precision cutting and heavy-duty tasks alike. The SG2 steel ensures a razor-sharp edge that stays sharp for longer, reducing the need for frequent sharpening.

The knives are adorned with a stunning black damascus pattern, a testament to Saji’s craftsmanship, which not only adds visual appeal but also enhances the blade’s strength. Each knife is paired with exotic handle materials, such as stag bone and desert ironwood, offering a luxurious touch and comfortable grip. These unique handles not only provide durability but also make each knife a functional piece of art.

Pros	Cons
極具藝術性耐操型研磨	On the thicker side

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.

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：牛刀

Chefs Knife

A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

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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

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建構： Sanmai - Stainless Damascus Clad

三枚（Sanmai）結構是雙刃刀常見的製法，將兩片較軟的夾鋼鍛焊於較硬的鋼芯兩側。經過熱處理後，較硬但脆的鋼芯會形成鋒利的切刃，較軟的夾鋼則支撐鋼芯，提升刀身整體強度。
大馬士革三枚結構是以大馬士革鋼作為三枚夾鋼材料，為刀身增添美感。若核心為不鏽鋼，則大馬士革夾鋼也會是不鏽鋼，這樣能保護碳鋼或半不鏽鋼芯不易生鏽或變色。
軟夾鋼讓薄刃修磨比本燒或單鋼結構容易許多。但若夾鋼為大馬士革，無論是蝕刻、拋光還是鏡面拋光，修磨過程都會對夾鋼造成影響，因此大馬士革紋理不會像剛開箱時那樣。

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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.

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手柄規格
個人資料： Western with bolster

材料：
- Stag / Bone
- Turquoise
- Desert Ironwood
佐治武士的西式手柄極具特色，兼具質樸魅力與實用設計。選用鹿角、亞利桑那沙漠鐵木或合成材料等珍稀素材，每一支手柄都獨一無二，展現天然紋理與質感，營造出獨特且原始的美感。這種粗獷自然的外觀與刀身工藝相得益彰，帶來經典而樸實的美學，與現代合成手柄截然不同。
這款手柄不僅外觀搶眼，握感也非常舒適，長時間使用也能輕鬆掌控。這是佐治先生的代表設計之一，完美結合傳統與實用性，充分展現其工藝水準與對細節的堅持。

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