Takeshi Saji is a third generation blacksmith living in Takefu Japan known for his amazing damascus and handle work.

This is a really sweet 150 mm petty, with its heft and size it can easily be described as a 6” chef knife. I really love his knives, they show his affinity for hunting knives which he also produces. 

Use & Care

• Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break with improper use.
• Hand wash with warm water and towel dry. Never put the knife in a dishwasher, nor soak it in water. Ever!
• Use a sharpening stone to maintain the sharpness of the blade. 
• Do not use on hard melons or items that may torque the blade.