Takeshi Saji is a 3rd generation master blacksmith who has been making knives for over 50 years. Each one of his works blurs the line between kitchen knife and priceless art.

He is also one of the original founders of Takefu Knife Village, a blacksmithing complex which sits just beyond the city of Echizen in Fukui, Japan. 

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.