About the Maker - Takeshi Saji

Founding member of the Takefu Knife Village, and certified "Traditional Craftsman (伝統工芸士)", Takeshi Saji (佐治武士) is the 3rd generation Saji Uchiamono Compnay. With nearly 50 years of experience, he has developed a number of his own techniques, unique ideas and original designs of custom knives.

About the Shape - Gyuto

The Gyuto (牛刀) is a type of Japanese kitchen knife that has a double-bevel blade, meaning it is sharpened on both sides. It is similar to the western-style chef’s knife, but it is usually thinner, lighter, and sharper. The name Gyuto means “cow sword” in Japanese, because it was originally used for slicing beef.

About the Steel - Aogami Super

Developed by Hitachi Metals in Japan, the Aogami (Blue) Super steel has the highest amount of carbon among the Aogami steels meaning the greatest hardness and edge retention. Many knife makers see this steel as one of the best steels to work with. Special care must be taken as knives made with this steel is prone to rust.

About the Finish - Kurouchi

Kurouchi (黒打ち) refers to the darkened steel surface as a result from the forging process which forms a coating of oxide. It is the most rusting finish of all but gives knives a traditional character.

Takeshi Saji Aogami Super Custom Series Gyuto (150mm to 270mm, 5 sizes, Linen Micarta Handle) - ASB-4 Gyuto 180mm	$252.00	Sold by Japanese Chefs Knife	Ships from Japan
Takeshi Saji Aogami Super Custom Series Gyuto (180mm to 270mm, 4 sizes, Ironwood Handle) - ASBI-5 Gyuto 180mm	$285.00	Sold by Japanese Chefs Knife	Ships from Japan

Takeshi Saji Aogami Super Kurouchi Gyuto 180mm

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