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Takeshi Saji Tsuchime Stag Santoku 175 mm + Free 90 mm Petty
Takeshi Saji Tsuchime Stag Santoku 175 mm + Free 90 mm Petty
Takeshi Saji Tsuchime Stag Santoku 175 mm + Free 90 mm Petty
Takeshi Saji Tsuchime Stag Santoku 175 mm + Free 90 mm Petty
Takeshi Saji Tsuchime Stag Santoku 175 mm + Free 90 mm Petty
Takeshi Saji Tsuchime Stag Santoku 175 mm + Free 90 mm Petty
Takeshi Saji Tsuchime Stag Santoku 175 mm + Free 90 mm Petty
Takeshi Saji Tsuchime Stag Santoku 175 mm + Free 90 mm Petty
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  • Load image into Gallery viewer, Takeshi Saji Tsuchime Stag Santoku 175 mm + Free 90 mm Petty
  • Load image into Gallery viewer, Takeshi Saji Tsuchime Stag Santoku 175 mm + Free 90 mm Petty
  • Load image into Gallery viewer, Takeshi Saji Tsuchime Stag Santoku 175 mm + Free 90 mm Petty
  • Load image into Gallery viewer, Takeshi Saji Tsuchime Stag Santoku 175 mm + Free 90 mm Petty
  • Load image into Gallery viewer, Takeshi Saji Tsuchime Stag Santoku 175 mm + Free 90 mm Petty
  • Load image into Gallery viewer, Takeshi Saji Tsuchime Stag Santoku 175 mm + Free 90 mm Petty

Takeshi Saji Tsuchime Stag Santoku 175 mm + Free 90 mm Petty

Regular price
$422.40
Sale price
$422.40
Regular price
$831.91
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Takeshi Saji is a Master, Third generation Blacksmith who works out of the Takefu knife village near Echizen City, Japan. Saji-san started his apprenticeship under his father in 1966 who was also a Master blacksmith and is well known for his hunting and outdoor's knives is addition to the incredible Kitchen Cutlery he produces. Saji-san is known also for producing exceptional knives with high quality materials and an incredible attention to detail. He forges each blade by hand using traditional Japanese techniques that produce not only an incredibly beautiful knife but one that performs at the highest level as well. Each knife is hand sharpened on a progression of Japanese whetstones to achieve an exceptionally sharp edge. 

The word "Santoku" translates to Three virtues which refers to slicing, dicing and chopping or meat, fish and vegetables depending on who you ask. Basically the name implies the knife's extreme versatility which is what's made it the most popular knife in Japanese home kitchens today. The shorter blade makes it less intimidating for the average Home cook but it's long enough to perform a wide variety of tasks. Great for professionals as well who are looking for something a little smaller or more nimble than their Chef's knife for performing more intricate tasks.  

Knife Care (Stainless Steel)

  • Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  • NO DISHWASHER - the high heat will ruin the wooden handle.
  • Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  • Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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