Takeshi Saji Ironwood Gyuto Knife
Takeshi Saji Ironwood Gyuto Knife
Takeshi Saji Ironwood Gyuto Knife
Takeshi Saji Ironwood Gyuto Knife
Takeshi Saji Ironwood Gyuto Knife
Takeshi Saji Ironwood Gyuto Knife
Takeshi Saji Ironwood Gyuto Knife
Takeshi Saji Ironwood Gyuto Knife
Takeshi Saji Ironwood Gyuto Knife
Takeshi Saji Ironwood Gyuto Knife

Master Takeshi Saji

Takeshi Saji | Nickel Damascus 210mm Gyuto Knife (Iron Wood)

$547 Sale • Save

or 4 payments of $137 AUD w/ Afterpay

Hand crafted by master blacksmith Takeshi Saji, this elegant gyuto knife is the epitome of class. VG10 stainless steel with a lovely weight and balance, one for the connoisseur.

  • Takeshi Saji Nickel Damascus Japanese Knife
  • 210mm Gyuto Knife
  • VG-10 Stainless Steel
  • 31 Layered Damascus Steel
  • Master Takeshi Saji
  • Black-Dye Finish
  • Iron Wood Handle
  • Stainless Bolster 
  • Hand-Crafted in Japan
  • 210mm Blade Edge Length / 335mm Overall Length / 2.32mm Blade Thickness / 45mm Blade Height / 216g


  

** Takeshi Saji hand crafts each knife, small variations to finish and size is to be expected. The grain of the timber handle will be different for each and every knife.

  
Japanese Kitchen Knives & Whetstones Australia

Japanese Kitchen Knife | Gyuto (Chef Knife)

The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.
With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.
If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choose.


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    A great knife from a good friend of mine. Good knife, hansom chef, the perfect marriage.

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