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Takeshi Saji Wa-Gyuto 210 mm
Takeshi Saji Wa-Gyuto 210 mm
Takeshi Saji Wa-Gyuto 210 mm
Takeshi Saji Wa-Gyuto 210 mm
Takeshi Saji Wa-Gyuto 210 mm
Takeshi Saji Wa-Gyuto 210 mm
Takeshi Saji Wa-Gyuto 210 mm
Takeshi Saji Wa-Gyuto 210 mm
Takeshi Saji Wa-Gyuto 210 mm
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Takeshi Saji Wa-Gyuto 210 mm

Regular price
$365.21
Sale price
$365.21
Regular price
$486.95
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Blade Length 210 mm
Total Length 360 mm
Steel VG-10 Stainless 
Handle Walnut
Ferrule Buffalo horn 
Rockwell 62-63
Height Spine to heel 48 mm
Width at Spine 2.3 mm
Weight 160 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 Gyuto is made from VG-10 stainless steel and features a combination of a tsuchime (hand hammered) and Damascus finish. The handle is made from walnut, features a buffalo horn ferrule and is octagonal in shape which gives it an incredibly comfortable feel in the hand and makes it's suitable for both right and left handed users.

The Gyuto is the Japanese equivalent to the European Chef's knife and is arguably the most versatile knife shape available. It's great for slicing, dicing and chopping and can be use in an up and down, push and pull cutting motion or in a rocking motion. To some, it can feel a bit too long and uncomfortable to use but for most professional chef's this is an essential knife and will likely be the knife you use the most.

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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