Takeshi Saji SRS13 Hammered Damascus Petty-Utility 130mm White Stone Handle - Seisuke Knife
Takeshi Saji SRS13 Hammered Damascus Petty-Utility 130mm White Stone Handle - Seisuke Knife
Takeshi Saji SRS13 Hammered Damascus Petty-Utility 130mm White Stone Handle - Seisuke Knife
Takeshi Saji SRS13 Hammered Damascus Petty-Utility 130mm White Stone Handle - Seisuke Knife
Takeshi Saji SRS13 Hammered Damascus Petty-Utility 130mm White Stone Handle - Seisuke Knife
Takeshi Saji SRS13 Hammered Damascus Petty-Utility 130mm White Stone Handle - Seisuke Knife
Takeshi Saji SRS13 Hammered Damascus Petty-Utility 130mm White Stone Handle - Seisuke Knife
Takeshi Saji SRS13 Hammered Damascus Petty-Utility 130mm White Stone Handle - Seisuke Knife
Takeshi Saji SRS13 Hammered Damascus Petty-Utility 130mm White Stone Handle - Seisuke Knife
Takeshi Saji SRS13 Hammered Damascus Petty-Utility 130mm White Stone Handle - Seisuke Knife
Takeshi Saji SRS13 Hammered Damascus Petty-Utility 130mm White Stone Handle - Seisuke Knife

Takeshi Saji

Takeshi Saji SRS13 Hammered Damascus Petty-Utility 130mm White Stone Handle

$373.00
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SKU: SJ-13-H-PE130WS1
Option
Subtotal$373.00
Pickup currently unavailable at 1532 NE Alberta st.

Takeshi Saji SRS13 Hammered Damascus Petty-Utility 130mm White Stone Handle

1532 NE Alberta st.

Pickup currently unavailable

1532 Northeast Alberta Street
Portland OR 97211
United States

+15032658138
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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: Petty Japanese Chef Knife
Steel Type: SRS13 Hammered Damascus
Blade Type: Double-edged Blade
Blade Length: 130mm
Blade Height: 32mm
Blade Thickness: 2.0mm
Handle Material: White Stone Handle (ferrule: Stainless Steel)
Handle Length: 103mm
Weight: 125g

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 --