Takeshi Saji VG10 Gold Damascus Sujihiki 270mmThe Takeshi Saji VG10 Gold Damascus Sujihiki 270mm is a double bevel stainless steel slicer best fit for enthusiasts and professional chefs requiring a long blade for protein carving. This knife features a VG10 core with a hardness of 59 61 HRC, manufactured by Takefu Special Steel in Japan. The san mai construction comprises a stainless Damascus cladding layered with brass, resulting in an etched surface finish with a dark base tone. As a fully

The Matsubara Blue 2 Gyuto 210mm Nashiji Burnt Kashi is a hand-forged Japanese chef's knife from the Matsubara Hamono workshop in Omura City

and whites with polished stainless steel front and back ferrules in a WA profile

the bladesimth is Master

which can be installed through a simple drilled hole

this knife represents a collaborative manufacturing approach involving specialised blacksmiths

tip-led precision during general preparation tasks

designed for those who mainly deal with very blunt knives and knives with soft steel such as supermarket knives

270 mm 300 mm Weight 223 g 258 g Tip to Heel Length 260 mm 295 mm Blade Height at Heel 31 mm 34 mm Width of Spine Above Heel 3

this gyuto pairs an octagonal stabilised birch handle with double-metal spacers

The striking olivewood octagonal handle offers a secure and comfortable grip

I was so impressed by his work

Improved internal design: The traditional way of jointing the main handle and ferrule is firstly machining an oval dowel on the timber then wrap (punch) the horn ferrule onto the timber