Takeshi Saji is one of the most recognisable and individual blacksmiths working in Echizen, Japan. A former chairman of the Takefu Knife Village and one of its founding members, Saji-san has spent decades refining a style that blends traditional forging skill with bold visual expression.
Working primarily with high-performance steels such as VG10 and Aogami Super, he is best known for his richly patterned Damascus blades and distinctive handle work. His knives often feature layered, hammered, or coloured finishes that stand apart from the more restrained aesthetic typical of many Japanese makers.
Despite the visual impact, Saji’s work remains grounded in solid fundamentals: reliable heat treatment, confident edge geometry, and practical cutting performance. His blades tend to have a slightly more substantial feel than ultra-thin Sakai-style knives, offering durability alongside edge retention.
Takeshi Saji knives are chosen by those who appreciate individuality in their tools — forged performance with character, presence, and unmistakable identity.
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Gyuto – The Japanese Chef’s Knife
The gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. With a gently curved belly and pointed tip, it’s suitable for slicing, chopping, and rocking through a wide variety of ingredients. Lightweight and thin compared to European styles, the gyuto combines speed, sharpness, and control — a favourite for both professionals and home cooks.
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San Mai – Three-Layer Construction
San mai means “three layers.” It describes the traditional Japanese method of sandwiching a hard steel core between two softer layers of protective cladding. The hard core provides razor-sharp cutting performance, while the outer layers add toughness and make the knife easier to maintain.
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Damascus – Layered Beauty
Damascus steel knives are made by forging together multiple layers of steel, often in striking patterns that swirl, ripple, or wave across the blade. While visually stunning, damascus cladding also helps protect the core steel. Each damascus knife is unique, with patterns that reflect the skill and creativity of the maker.
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Super Gold 2 Steel
Fine-grained powdered stainless steel offering excellent edge retention, easy sharpening, and strong corrosion resistance.
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Steel Care
• Always hand wash immediately after use — never in the dishwasher.
• Dry completely with a towel to prevent rust or discolouration.
• Use wooden or soft plastic cutting boards to preserve the edge.
• Store safely — in a knife block, magnetic rack, or saya cover.
• Sharpen regularly using whetstones for best long-term performance.
• Carbon steels will form a patina over time — this is normal and protective.
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Specifications
Blade shape – Gyuto 180mm
Maker – Tajeshi Saji
Blade construction – San Mai
Steel – SPG2 Stainless Powder Steel
Handle – Dessert Ironwood with Mosaic Pin
Total length – 300mm
Blade length – 180mm
Blade height at heel – 45mm
Weight – 200g
HRC –
Blade finish – Damascus
Edge grind – 50/50
Thickness behind edge – 0.28 mm
Spine thickness at heel – 2.71 mm
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Age Restriction
Knives are only available to persons over 18 years of age. Due to the nature of our business, all customers will be asked to verify their age at checkout and upon delivery.
We ship Tuesday to Saturday using Royal Mail Tracked 24.
All knives ship via an age verified service in accordance with The Offensive Weapons Act 2019, which will mean the postie will need you to be in to receive the delivery & to check your ID if you look under 25.
The law also requires us to carry out a soft age check of the purchaser after checkout, this is done by an automated system that usually doesn't require your input, although we will need to contact you for proof of age if you fail, which can sometimes happen if you use a work address.
of Community Cutlery as a home for enthusiasts, for people who love the ritual of food preparation and who have realised the charm in doing it with quality tools, with items that are as pleasing on the eye as they are practical in the hand.
