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 - 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 - Migaki

Migaki (磨き) means polished but not necessarily as finely polished like a mirror finish. The finish gives knives a minimalist and elegant look though the degree of polishing varies from one blacksmith to the next.

Takeshi Saji VG10 Migaki Gyuto 180mm

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