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Takeshi Saji Stag Santoku 180 mm
Takeshi Saji Stag Santoku 180 mm
Takeshi Saji Stag Santoku 180 mm
Takeshi Saji Stag Santoku 180 mm
Takeshi Saji Stag Santoku 180 mm
Takeshi Saji Stag Santoku 180 mm
Takeshi Saji Stag Santoku 180 mm
Takeshi Saji Stag Santoku 180 mm
Takeshi Saji Stag Santoku 180 mm
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Takeshi Saji Stag Santoku 180 mm

Regular price
$344.96
Sale price
$344.96
Regular price
$459.95
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Blade Length 175 mm
Total Length 310 mm
Steel VG-10 Stainless 
Handle Stag Horn 
Ferrule Welded Steel 
Rockwell 62-63
Height Spine to heel 48 mm
Width at Spine 2.3 mm
Weight 240 g

 Takeshi Saji is a master craftsman working out of the famed Takefu knife village, an co-op of incredible craftspeople renowned for it's kitchen knife production. In 1992 he was recognized by the Japanese government as a "Traditional Master Craftsman" and he was one of the founding members of the Takefu knife village. He hand forges each of his knives using the traditional methods passed down through the generations over the past 700 years.

This santoku is made from VG-10 stainless steel and features a combination of a tsuchime (hand hammered) and Damascus finish. The handle is made from Deer horn and is polished beautifully to give it a wonderful feel in the hand. The knife is well balanced and is a bit heavier than your typical japanese knife; coupled with the more western style handle this knife feels a bit more like a European style knife than most of the other Japanese blades we carry. Great for someone who doesn't want the extra maintenance of a carbon steel blade these knives won't rust or discolour though we do still recommend you keep it as dry and clean as possible and never put it in the dishwasher.

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 tries to imply the extreme versatility of the knife which is what has made this shape the most popular shape for home cooks in Japan. It is slightly shorter than your typical 8" chef's knife which for some home cooks can feel a bit too big and intimidating.

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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