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 - Chuka Bocho

The Chuka Bocho (中華包丁) is a Japanese term for a Chinese-style chef’s knife, but it differs from its Chinese counterpart in several ways. The steel used in a Chuka Bocho is usually harder, allowing the knife to get sharper and stay sharp longer. However, this also makes the Japanese counterpart more delicate. The Chuka Bocho can handle both light and heavy jobs, including chopping meat and vegetables as well as poultry or fish bones.

About the Steel - VG10

Developed by Takefu Special Steel Company in Japan, VG10 is also called V Gold 10. A stainless steel with high-carbon content which is very hard and tough, with great edge retention. Typically has an HRC of 60-61.

About the Finish - Damascus

Damascus or "Modern Damascus" finish refers to the watery or wavy light and dark pattern of the metal. Suminagashi (墨流し) which literally translates to "floating ink" is another word used for the finish.

Takeshi Saji VG10 Black Damascus DHW Japanese Chefs Chinese Cooking Knife 220mm with White Antler Handle	$903.99	Sold by Hocho Knife	Ships from Japan
Takeshi Saji VG10 Black Damascus IR Japanese Chefs Chinese Cooking Knife 220mm with Desert Ironwood Handle	$984.99	Sold by Hocho Knife	Ships from Japan

Takeshi Saji Black Damascus VG10 Chuka Bocho 220mm

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Takeshi Saji VG10 Black Damascus DHW Japanese Chefs Chinese Cooking Knife 220mm with White Antler Handle

Takeshi Saji VG10 Black Damascus IR Japanese Chefs Chinese Cooking Knife 220mm with Desert Ironwood Handle

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