Takeshi Saji R-2 Diamond Damascus Gyuto — Upswept Design (210mm and 240mm, Green/Black Linen Micarta Handle)
This knife is the result of an exclusive collaboration between JCK and the Takeshi Saji Team — a prestigious forge-smith and blade-making family spanning five generations, now led by third-generation master Takeshi Saji, fourth-generation Kazuo Nomura, and fifth-generation Naoya Saji, Kenta Nomura and several of Takeshi Saji’s passionate apprentices.
With many decades of experience forging custom handmade hunting knives with traditional forged blades, the Takeshi Saji team has developed exceptional skills in custom handle-making and the ability to craft knives tailored to each customer's specific needs. These techniques, honed through generations of knife-making, now define the characteristics and quality of Takeshi Saji's custom kitchen knives.
Together with JCK, we created something you won't find anywhere else: a Gyuto with an innovative upswept blade profile that works beautifully with any grip style, while being especially optimized for pinch grip users who will appreciate how naturally and effortlessly it cuts.
Designed for How You Cook
Every detail serves a purpose. The upswept blade creates forward motion. The slanted bolster improves balance. The contoured Green/Black Linen Micarta handle fits your hand perfectly. This isn't just beautiful — it's a tool built to work as hard as you do.
We chose R-2 Powdered High Speed Tool Steel for its exceptional edge retention and performance in professional kitchens. Master Saji's unique "Diamond Damascus" forging creates a sparkling pattern that catches the light — beauty that inspires even in the busiest kitchen.
The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Specification
Knife Model: Takeshi Saji R-2 Diamond Damascus Gyuto — Upswept Design
Blade Material: R-2 Nickel Damascus
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Green Linen Micarta Handle with Stainless Steel Bolster
Saya Included: No.
|
Cutting edge length: 210mm Total Length: 335mm Blade Thickness: 2.4mm Blade Width: 45mm Handle Length: 125mm Total Weight: 249g |
|
Gyuto 240mm (9.4")
Cutting edge length: 240mm Total Length: 385mm Blade Thickness: 2.4mm Blade Width: 50mm Handle Length: 145mm Total Weight: 305g |
About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Important
This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab..
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Takeshi Saji R-2 Diamond Damascus Gyuto — Upswept Design (210mm and 240mm, Green/Black Linen Micarta Handle)
Takeshi Saji R-2 Diamond Damascus Gyuto — Upswept Design (210mm and 240mm, Green/Black Linen Micarta Handle)
This knife is the result of an exclusive collaboration between JCK and the Takeshi Saji Team — a prestigious forge-smith and blade-making family spanning five generations, now led by third-generation master Takeshi Saji, fourth-generation Kazuo Nomura, and fifth-generation Naoya Saji, Kenta Nomura and several of Takeshi Saji’s passionate apprentices.
With many decades of experience forging custom handmade hunting knives with traditional forged blades, the Takeshi Saji team has developed exceptional skills in custom handle-making and the ability to craft knives tailored to each customer's specific needs. These techniques, honed through generations of knife-making, now define the characteristics and quality of Takeshi Saji's custom kitchen knives.
Together with JCK, we created something you won't find anywhere else: a Gyuto with an innovative upswept blade profile that works beautifully with any grip style, while being especially optimized for pinch grip users who will appreciate how naturally and effortlessly it cuts.
Designed for How You Cook
Every detail serves a purpose. The upswept blade creates forward motion. The slanted bolster improves balance. The contoured Green/Black Linen Micarta handle fits your hand perfectly. This isn't just beautiful — it's a tool built to work as hard as you do.
We chose R-2 Powdered High Speed Tool Steel for its exceptional edge retention and performance in professional kitchens. Master Saji's unique "Diamond Damascus" forging creates a sparkling pattern that catches the light — beauty that inspires even in the busiest kitchen.
The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Specification
Knife Model: Takeshi Saji R-2 Diamond Damascus Gyuto — Upswept Design
Blade Material: R-2 Nickel Damascus
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Green Linen Micarta Handle with Stainless Steel Bolster
Saya Included: No.
|
Cutting edge length: 210mm Total Length: 335mm Blade Thickness: 2.4mm Blade Width: 45mm Handle Length: 125mm Total Weight: 249g |
|
Gyuto 240mm (9.4")
Cutting edge length: 240mm Total Length: 385mm Blade Thickness: 2.4mm Blade Width: 50mm Handle Length: 145mm Total Weight: 305g |
About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Important
This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab..
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
This knife is the result of an exclusive collaboration between JCK and the Takeshi Saji Team — a prestigious forge-smith and blade-making family spanning five generations, now led by third-generation master Takeshi Saji, fourth-generation Kazuo Nomura, and fifth-generation Naoya Saji, Kenta Nomura and several of Takeshi Saji’s passionate apprentices.
With many decades of experience forging custom handmade hunting knives with traditional forged blades, the Takeshi Saji team has developed exceptional skills in custom handle-making and the ability to craft knives tailored to each customer's specific needs. These techniques, honed through generations of knife-making, now define the characteristics and quality of Takeshi Saji's custom kitchen knives.
Together with JCK, we created something you won't find anywhere else: a Gyuto with an innovative upswept blade profile that works beautifully with any grip style, while being especially optimized for pinch grip users who will appreciate how naturally and effortlessly it cuts.
Designed for How You Cook
Every detail serves a purpose. The upswept blade creates forward motion. The slanted bolster improves balance. The contoured Green/Black Linen Micarta handle fits your hand perfectly. This isn't just beautiful — it's a tool built to work as hard as you do.
We chose R-2 Powdered High Speed Tool Steel for its exceptional edge retention and performance in professional kitchens. Master Saji's unique "Diamond Damascus" forging creates a sparkling pattern that catches the light — beauty that inspires even in the busiest kitchen.
The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Specification
Knife Model: Takeshi Saji R-2 Diamond Damascus Gyuto — Upswept Design
Blade Material: R-2 Nickel Damascus
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Green Linen Micarta Handle with Stainless Steel Bolster
Saya Included: No.
|
Cutting edge length: 210mm Total Length: 335mm Blade Thickness: 2.4mm Blade Width: 45mm Handle Length: 125mm Total Weight: 249g |
|
Gyuto 240mm (9.4")
Cutting edge length: 240mm Total Length: 385mm Blade Thickness: 2.4mm Blade Width: 50mm Handle Length: 145mm Total Weight: 305g |
About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
Instructions & Maintenance
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Important
This is the Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab..
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
