Takeshi Saji, from the knifesmith cooperative, Takefu Knife Village, sets new standards with his new line of chef’s knives. In laminated steel, they feature a core of powder-metallurgy steel to form the cutting edge, and outer layers of stainless steel forged in a folded damascus pattern. The handles, made of desert ironwood, contribute to the aesthetic harmony of form and function in these beautiful knives.
Although these knives are stainless, they must not be put in the dishwasher. This can damage the blades and handles in many different ways. Also, in the photos on this page, the wood on the different knives is different in terms of size, grain and color, even though they are all made of the same species of wood. Wood is a natural material, and so a knife you order will have a slightly different appearance than the one shown in the photo and this must be accepted.
Recommended sharpening stones: Shapton Stones
Click on the photos for a larger image!