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Takeshi Saji Tsuchime Stag Nakiri 175 mm
Takeshi Saji Tsuchime Stag Nakiri 175 mm
Takeshi Saji Tsuchime Stag Nakiri 175 mm
Takeshi Saji Tsuchime Stag Nakiri 175 mm
Takeshi Saji Tsuchime Stag Nakiri 175 mm
Takeshi Saji Tsuchime Stag Nakiri 175 mm
Takeshi Saji Tsuchime Stag Nakiri 175 mm
Takeshi Saji Tsuchime Stag Nakiri 175 mm
Takeshi Saji Tsuchime Stag Nakiri 175 mm
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  • Load image into Gallery viewer, Takeshi Saji Tsuchime Stag Nakiri 175 mm
  • Load image into Gallery viewer, Takeshi Saji Tsuchime Stag Nakiri 175 mm
  • Load image into Gallery viewer, Takeshi Saji Tsuchime Stag Nakiri 175 mm
  • Load image into Gallery viewer, Takeshi Saji Tsuchime Stag Nakiri 175 mm

Takeshi Saji Tsuchime Stag Nakiri 175 mm

Regular price
$397.56
Sale price
$397.56
Regular price
$496.95
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Blade Length 175 mm
Total Length 295 mm
Steel VG-10
Handle Stag Horn
Ferrule Steel
Rockwell 62-63
Height Spine to heel 51
Width at Spine 3 mm
Weight 299 g

 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 Nakiri is designed specifically for chopping vegetables. It's tall blade provides lots of travel for the guide fingers of the user when using an up and down chopping motion. The flat profile allows almost the entire edge to contact the board when copping meaning less pieces of vegetables remaining connected. The flat spine of the knife can be used as an effective bench scraper and because of the large surface area of the blade it can be used as an effective scoop as well. 

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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