Name: Takeshi Saji SG2 Black Damascus Gyuto 240mm Ebony Wood Handle
Brand: Takeshi Saji
Availability: OutOfStock

Takeshi Saji SG2 Black Damascus Gyuto 240mm Ebony Wood Handle - Seisuke Knife

Takeshi Saji SG2 Black Damascus Gyuto 240mm Ebony Wood Handle - Seisuke Knife - Slide 1

Takeshi Saji SG2 Black Damascus Gyuto 240mm Ebony Wood Handle - Seisuke Knife - Slide 2

Takeshi Saji SG2 Black Damascus Gyuto 240mm Ebony Wood Handle - Seisuke Knife - Slide 3

Takeshi Saji SG2 Black Damascus Gyuto 240mm Ebony Wood Handle - Seisuke Knife - Slide 4

Takeshi Saji SG2 Black Damascus Gyuto 240mm Ebony Wood Handle - Seisuke Knife - Slide 5

Takeshi Saji SG2 Black Damascus Gyuto 240mm Ebony Wood Handle - Seisuke Knife - Slide 6

Takeshi Saji SG2 Black Damascus Gyuto 240mm Ebony Wood Handle - Seisuke Knife - Slide 7

Takeshi Saji SG2 Black Damascus Gyuto 240mm Ebony Wood Handle - Seisuke Knife - Slide 8

Takeshi Saji SG2 Black Damascus Gyuto 240mm Ebony Wood Handle - Seisuke Knife - Slide 9

Takeshi Saji SG2 Black Damascus Gyuto 240mm Ebony Wood Handle - Seisuke Knife - Slide 10

Takeshi Saji SG2 Black Damascus Gyuto 240mm Ebony Wood Handle - Seisuke Knife - Slide 11

Takeshi Saji SG2 Black Damascus Gyuto 240mm Ebony Wood Handle - Seisuke Knife - Slide 12

Takeshi Saji SG2 Black Damascus Gyuto 240mm Ebony Wood Handle - Seisuke Knife - Slide 13

SJ-R2-BD-GU240E

$1,011.00

Made to order

It will take 3-4 months to make it

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Takeshi Saji is a famous Japanese-style knife maker. He makes one of the best Japanese knives by using traditional technique and combining it with his unique knife designs. This what gives his knives that adorable custom-made feeling.

Specifications:��
Knife Type: Gyuto��Chef��Knife
Steel Type: SG2 Black Damascus
Blade Type: Double-edged Blade
Blade Length: 240mm
Blade Height: 51mm
Blade Thickness: 2.1mm
Handle Material: Ebony Handle��(ferrule: Water Buffalo Horn)
Handle Length: 138mm
Weight: 209g

Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.

-- Master Saji Takeshi making a Japanese knife --��