Takeshi Saji | 庫存單位： TS-SRS13-GY240-GRNTQS

Takeshi Saji SRS13 Gyuto 240mm 西洋綠松石配 Saya

Name: Takeshi Saji SRS13 Gyuto 240mm 西洋綠松石配 Saya
Brand: Takeshi Saji
SKU: TS-SRS13-GY240-GRNTQS
Price: 14074.0 TWD
Availability: OutOfStock

$14,074.00

添加 Saya 或 K&S 刀卷即可獲得 20 美元的套裝折扣！

Detailed Specifications

Line	Takeshi Saji SRS-13 Western
Profile	牛刀 / Chefs Knife
Bevel Type	雙斜面
Weight	323 g 11.39 oz
Edge Length	240 mm .9.45 inch
Heel Height	51 mm .2.01 inch
Width @ Spine	2.1 mm 0.08 inch
Width @ Mid	2.2 mm 0.09 inch
Width @ 1cm from Tip	0.6 mm 0.02 inch
Steel	SRS-13 \| Powdered 不鏽鋼
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	63 - 64
Surface Finish	Tsuchime
Handle	Coke-bottle Shaped Western
Region	Takefu
Best for	Enthusiasts Collectors Pro chefs

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 SRS-13 steel line of kitchen knives is a blend of cutting-edge performance and rustic craftsmanship. The blades are forged from high-performance SRS-13 powdered steel, known for its remarkable edge retention and toughness. This advanced steel ensures that the knives remain razor-sharp for extended periods, even with heavy use, making them ideal for both professional chefs and dedicated home cooks.

The knives feature a rustic look that highlights Saji-san’s traditional Japanese craftsmanship, giving each piece a distinct character. The signature Western handle, crafted from materials like stag bone or ironwood, offers both durability and comfort, ensuring a secure grip during prolonged use. This combination of superior steel and a natural, ergonomic handle makes Saji’s SRS-13 line a perfect choice for those seeking a knife that performs at the highest level while embodying a timeless, rustic aesthetic.

Pros	Cons
Great artistic Excellent performance	Relatively hard to sharpen High budget

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： SRS-13
SRS-13 steel is a high-end, powder metallurgy stainless steel known for its excellent balance of hardness, toughness, and corrosion resistance. It combines the best attributes of both high-carbon and stainless steels, making it a versatile choice for kitchen knives. SRS-13 contains a notable amount of chromium for rust resistance, alongside carbon, molybdenum, and vanadium to enhance its edge retention and wear resistance. This steel is capable of being hardened to a high degree, allowing knives made from SRS-13 to achieve a sharp, durable edge that lasts. Its powder metallurgy process results in a uniform grain structure, contributing to its ability to take on a fine edge and maintain it through extensive use. SRS-13 steel is favored for premium kitchen knives, appealing to professional chefs and cooking enthusiasts seeking a blend of performance, ease of maintenance, and longevity.

製造商：
- Nachi-Fujikoshi, Japan
性質：不鏽鋼

硬度： 63 - 64

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建構： Sanmai - Stainless 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.
The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

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完成： Tsuchime

The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.

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手柄規格
個人資料： Coke-bottle shaped western

材料：
- Ambonya Burl Stabilized
- Acrylic
- G10
Inspired by the legendary Bob Loveless's signature coke bottle shaped handle, this style of handle provides ergonomic benefits by offering a comfortable grip because of its tapered rear end.
The wider midsection allows for a secure hold and better control while the tapered ends facilitate a natural hand position. This design is commonly found in Western-style kitchen knives, offering both functionality and aesthetic appeal.
This handle is made by the same makers who produced the famous Shigeki Tanaka's SG2 ironwood western line.

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