The wa gyuto format pairs the all-purpose gyuto blade geometry with a traditional Japanese octagonal handle - a combination that shifts the balance point slightly toward the blade and gives a lighter, more nimble feel in the hand compared to a western handle of equivalent size. At 221mm blade length and 51mm height this is a properly proportioned 210mm-class gyuto with plenty of working surface for slicing proteins and breaking down large vegetables. The 50/50 symmetrical grind suits both right and left-handed cooks.
The Rainbow Damascus construction is what defines this line. Takeshi Saji hammer-forges a Hitachi Blue #2 (Aogami #2) carbon steel core in san mai style with alternating layers of rust-resistant stainless steel, brass, and copper - the combination that produces the multi-colored pattern on the blade road. Saji is a third-generation blacksmith in Takefu City, Echizen, a certified Traditional Masters Craftsman who originally built his reputation producing outdoor knives before bringing that precision into kitchen cutlery. The rosewood octagonal handle is well-finished and comfortable, with a traditional wa aesthetic. Please note that fine machining marks are visible on these blades - this is part of the finish and consistent across the line.
Care Instructions: The Blue #2 core is reactive carbon steel and will develop a patina with use. Wipe and dry immediately after each use. Avoid acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. The stainless cladding is low maintenance.
The Rainbow Damascus construction is what defines this line. Takeshi Saji hammer-forges a Hitachi Blue #2 (Aogami #2) carbon steel core in san mai style with alternating layers of rust-resistant stainless steel, brass, and copper - the combination that produces the multi-colored pattern on the blade road. Saji is a third-generation blacksmith in Takefu City, Echizen, a certified Traditional Masters Craftsman who originally built his reputation producing outdoor knives before bringing that precision into kitchen cutlery. The rosewood octagonal handle is well-finished and comfortable, with a traditional wa aesthetic. Please note that fine machining marks are visible on these blades - this is part of the finish and consistent across the line.
Care Instructions: The Blue #2 core is reactive carbon steel and will develop a patina with use. Wipe and dry immediately after each use. Avoid acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. The stainless cladding is low maintenance.
- Blacksmith: Takeshi Saji
- Location: Takefu City, Echizen, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Blue #2 (Aogami #2)
- Cladding: Hammer Rainbow Damascus (Stainless, Brass, Copper)
- HRC: 62-63
- Edge Grind: Even (50/50)
- Engraving: Laser Engraved
- Handle: Wa Octagonal Rosewood
- Weight: 6.1 oz (172 g)
- Blade Length: 221mm
- Total Length: 360mm
- Spine Thickness at Base: 3mm
- Blade Height: 51mm
