Master Saji Rainbow Damascus Series Sujihiki (240mm,270mm 2 sizes Ironwood Handle)
āBeautifulā and āJapaneseĀ Traditionā are the words that perhaps best describe these Custom Rainbow DamascusĀ kitchen knives from Master Blacksmith Takeshi Saji.
The unique multi-colored Damascus blades match the natural figure and grain of the Ironwood Handles and the decorative mosaic pins exceptionally well. The knife handles are also fitted with a polished metal bolster for improved durability and blade-balance. The blades feature aĀ core of Blue #2 high-carbon steel that is clad with multiple layers of rust-resistant stainless steel, brass and copper.
As you may already know, Master Saji is always seeking new methods and ideas for his innovative and distinctive traditionalĀ hammer forged knives. His expertise in advanced forging techniques and fabricating custom handles has allowed the creation of these very special, and utterly unique, custom DamascusĀ knives.
The long, narrow, graceful blade of the SujihikiĀ is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.
Specification
Knife Model: Takeshi Saji Rainbow Damascus SeriesĀ Sujihiki
Blade Material: Blue Steel No.2 with Rainbow Damascus Cladding
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Ironwood handle with Stainless SteelĀ Bolster
Saya Included: No.
Ā
|
Sujihiki 240mm (9.4")Ā Cutting edge length: 240mm |
|
Sujihiki 270mm (10.6") Cutting edge length: 270mm |
Ā
Ā
About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right-handed and left-handed use.
Please Note: In general, Japanese Kitchen Knives are designed for right handĀ use and their blades have a relatively strong convex grind on the right-hand side and relatively weak convex grind (almost straight) on the left-hand side.Ā However, double bevel edge knives with a 50/50Ā grind can be used by both right-handed and left-handed people without any problems.
Instructions & Maintenance
We believe that Japanese knives have the best quality and cutting performance in the world, and we hope that you will enjoy the fine craftsmanship and sharp edge of your new knife. With proper care, your new Japanese knife will be your faithful cooking partner for many years to come.
Important
The Carbon Steel blade of this kitchen knife can discolor or rust easily. Consequently, extra care and attention are required to prevent it from rusting.
- Please do not put the knife in a dishwashing machine for cleaning.
- Please do not leave the knife in water or wet conditions for a long time.
- After use, please hand wash the blade, bolster and handle thoroughly. After washing, wipe the knife clean and dry with a soft cloth, then apply Tsubaki (Camellia) oil to the blade before storing it in dry place.
- This knife is extremely sharp! Please use extreme care when handling and storing it.
- Unlike German-made knives, Japanese knife blades are ground to a thin cutting edge for improved cutting performance and easier re-sharpening. Please protect the blade edge from hitting hard materials, or it might chip or crack.
- Please do not use the knife to cut frozen foods, bone, or any hard shell foods such as lobster or crab.
- When your knife eventually becomes dull, we recommend using Japanese whetstones to re-sharpen it.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Master Saji Rainbow Damascus Series Sujihiki (240mm,270mm 2 sizes Ironwood Handle)
Master Saji Rainbow Damascus Series Sujihiki (240mm,270mm 2 sizes Ironwood Handle)
āBeautifulā and āJapaneseĀ Traditionā are the words that perhaps best describe these Custom Rainbow DamascusĀ kitchen knives from Master Blacksmith Takeshi Saji.
The unique multi-colored Damascus blades match the natural figure and grain of the Ironwood Handles and the decorative mosaic pins exceptionally well. The knife handles are also fitted with a polished metal bolster for improved durability and blade-balance. The blades feature aĀ core of Blue #2 high-carbon steel that is clad with multiple layers of rust-resistant stainless steel, brass and copper.
As you may already know, Master Saji is always seeking new methods and ideas for his innovative and distinctive traditionalĀ hammer forged knives. His expertise in advanced forging techniques and fabricating custom handles has allowed the creation of these very special, and utterly unique, custom DamascusĀ knives.
The long, narrow, graceful blade of the SujihikiĀ is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.
Specification
Knife Model: Takeshi Saji Rainbow Damascus SeriesĀ Sujihiki
Blade Material: Blue Steel No.2 with Rainbow Damascus Cladding
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Ironwood handle with Stainless SteelĀ Bolster
Saya Included: No.
Ā
|
Sujihiki 240mm (9.4")Ā Cutting edge length: 240mm |
|
Sujihiki 270mm (10.6") Cutting edge length: 270mm |
Ā
Ā
About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right-handed and left-handed use.
Please Note: In general, Japanese Kitchen Knives are designed for right handĀ use and their blades have a relatively strong convex grind on the right-hand side and relatively weak convex grind (almost straight) on the left-hand side.Ā However, double bevel edge knives with a 50/50Ā grind can be used by both right-handed and left-handed people without any problems.
Instructions & Maintenance
We believe that Japanese knives have the best quality and cutting performance in the world, and we hope that you will enjoy the fine craftsmanship and sharp edge of your new knife. With proper care, your new Japanese knife will be your faithful cooking partner for many years to come.
Important
The Carbon Steel blade of this kitchen knife can discolor or rust easily. Consequently, extra care and attention are required to prevent it from rusting.
- Please do not put the knife in a dishwashing machine for cleaning.
- Please do not leave the knife in water or wet conditions for a long time.
- After use, please hand wash the blade, bolster and handle thoroughly. After washing, wipe the knife clean and dry with a soft cloth, then apply Tsubaki (Camellia) oil to the blade before storing it in dry place.
- This knife is extremely sharp! Please use extreme care when handling and storing it.
- Unlike German-made knives, Japanese knife blades are ground to a thin cutting edge for improved cutting performance and easier re-sharpening. Please protect the blade edge from hitting hard materials, or it might chip or crack.
- Please do not use the knife to cut frozen foods, bone, or any hard shell foods such as lobster or crab.
- When your knife eventually becomes dull, we recommend using Japanese whetstones to re-sharpen it.
Original: $2.96
-65%$2.96
$1.04Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
āBeautifulā and āJapaneseĀ Traditionā are the words that perhaps best describe these Custom Rainbow DamascusĀ kitchen knives from Master Blacksmith Takeshi Saji.
The unique multi-colored Damascus blades match the natural figure and grain of the Ironwood Handles and the decorative mosaic pins exceptionally well. The knife handles are also fitted with a polished metal bolster for improved durability and blade-balance. The blades feature aĀ core of Blue #2 high-carbon steel that is clad with multiple layers of rust-resistant stainless steel, brass and copper.
As you may already know, Master Saji is always seeking new methods and ideas for his innovative and distinctive traditionalĀ hammer forged knives. His expertise in advanced forging techniques and fabricating custom handles has allowed the creation of these very special, and utterly unique, custom DamascusĀ knives.
The long, narrow, graceful blade of the SujihikiĀ is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.
Specification
Knife Model: Takeshi Saji Rainbow Damascus SeriesĀ Sujihiki
Blade Material: Blue Steel No.2 with Rainbow Damascus Cladding
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Ironwood handle with Stainless SteelĀ Bolster
Saya Included: No.
Ā
|
Sujihiki 240mm (9.4")Ā Cutting edge length: 240mm |
|
Sujihiki 270mm (10.6") Cutting edge length: 270mm |
Ā
Ā
About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right-handed and left-handed use.
Please Note: In general, Japanese Kitchen Knives are designed for right handĀ use and their blades have a relatively strong convex grind on the right-hand side and relatively weak convex grind (almost straight) on the left-hand side.Ā However, double bevel edge knives with a 50/50Ā grind can be used by both right-handed and left-handed people without any problems.
Instructions & Maintenance
We believe that Japanese knives have the best quality and cutting performance in the world, and we hope that you will enjoy the fine craftsmanship and sharp edge of your new knife. With proper care, your new Japanese knife will be your faithful cooking partner for many years to come.
Important
The Carbon Steel blade of this kitchen knife can discolor or rust easily. Consequently, extra care and attention are required to prevent it from rusting.
- Please do not put the knife in a dishwashing machine for cleaning.
- Please do not leave the knife in water or wet conditions for a long time.
- After use, please hand wash the blade, bolster and handle thoroughly. After washing, wipe the knife clean and dry with a soft cloth, then apply Tsubaki (Camellia) oil to the blade before storing it in dry place.
- This knife is extremely sharp! Please use extreme care when handling and storing it.
- Unlike German-made knives, Japanese knife blades are ground to a thin cutting edge for improved cutting performance and easier re-sharpening. Please protect the blade edge from hitting hard materials, or it might chip or crack.
- Please do not use the knife to cut frozen foods, bone, or any hard shell foods such as lobster or crab.
- When your knife eventually becomes dull, we recommend using Japanese whetstones to re-sharpen it.
