At 245mm blade length and 52mm height this is the flagship format in the Saji Rainbow Damascus ironwood line - a full-size gyuto built for the cook who wants serious blade real estate and the visual impact to match. Takeshi Saji is a third-generation blacksmith in Takefu City, Echizen, certified as a Traditional Masters Craftsman - a title that reflects decades of precision forging in one of Japan most storied blade-making regions. He started in outdoor and hunting knives before bringing that discipline into the kitchen, and the Rainbow Damascus line represents the fullest expression of that career arc.
The construction is genuinely unusual. A core of Hitachi Blue #2 (Aogami #2) carbon steel sits at the heart of a san mai build that uses alternating layers of rust-resistant stainless steel, brass, and copper as the cladding. The hammer-forging process works those metals into the multi-colored pattern that gives the line its name - a surface that shifts between copper tones, brass highlights, and steel gray in changing light. The 50/50 symmetrical grind suits both right and left-handed cooks. At this size the knife handles whole fish, large proteins, and extended prep sessions with authority. The ironwood western handle is dense, stable, and visually matched to the blade in a way that makes this knife collector-worthy as well as kitchen-worthy.
Care Instructions: The Blue #2 core is reactive carbon steel and will develop a patina with use. Wipe and dry immediately after use. Avoid acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. The stainless cladding is low maintenance. Fine machining marks are present on these blades as part of the finish.
The construction is genuinely unusual. A core of Hitachi Blue #2 (Aogami #2) carbon steel sits at the heart of a san mai build that uses alternating layers of rust-resistant stainless steel, brass, and copper as the cladding. The hammer-forging process works those metals into the multi-colored pattern that gives the line its name - a surface that shifts between copper tones, brass highlights, and steel gray in changing light. The 50/50 symmetrical grind suits both right and left-handed cooks. At this size the knife handles whole fish, large proteins, and extended prep sessions with authority. The ironwood western handle is dense, stable, and visually matched to the blade in a way that makes this knife collector-worthy as well as kitchen-worthy.
Care Instructions: The Blue #2 core is reactive carbon steel and will develop a patina with use. Wipe and dry immediately after use. Avoid acidic foods on the edge. Hand wash only. Apply camellia oil for long-term storage. The stainless cladding is low maintenance. Fine machining marks are present on these blades as part of the finish.
- 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: Western Ironwood
- Weight: 10.1 oz (288 g)
- Blade Length: 245mm
- Total Length: 382mm
- Spine Thickness at Heel: 3mm
- Blade Height: 52mm
