Takeshi Saji R2(SG2) Black Damascus DHW Japanese Chef's Chinese

Product Description

Takeshi Saji R2(SG2) Black Damascus DHW Japanese Chef's Chinese Cooking Knife 220mm with White Antler Handle.
[General Features] Takeshi Saji SG2/R2 Damascus series feature Damascus-patterned blades with a core of SG2 (Super Gold 2 or R2) Micro Carbide Powder Stainless Steel for professional with a hardness of approx. 63 HRC, which provides excellent rust resistance and a long-lasting edge as well as its beautifulness and unique design with custom-made feeling.The surface of the blade is black-finished to highlight the Damascus texture for more elegance.[Product details]- Blade Steel Type: Multi-Layered Damascus Black Finished SG2 (Super Gold 2 or R2) Micro Carbide Powder Stainless Steel Core- Hardness Rockwell C scale (HRC) : approx. 63- Blade Thickness : approx. 2.5mm- Handle Material : Antler (Deer horn) with Stainless Bolster- Knife Type : Chinese Cooking Knife- Blade Length : 220mm (8.7in.)- Total Length : 335mm (13.2in.)- Weight : 677g- Blade Edge : Double edged (50/50 balanced, available for both left and right-handed)- Brand NEW- Made in JAPANItem No.Item NameBlade LengthTotal LengthWeightBlade EdgeSA-VXDB-CN220-DHWChinese Cooking Knife220mm (8.7in.)335mm (13.2in.)693gDouble edgedSA-VXDB-CN220-IRNChinese Cooking Knife220mm (8.7in.)335mm (13.2in.)662gDouble edgedSA-R2DB-CN220-DHWChinese Cooking Knife220mm (8.7in.)335mm (13.2in.)677gDouble edgedSA-R2DB-CN220-IRNChinese Cooking Knife220mm (8.7in.)335mm (13.2in.)643gDouble edgedSA-S3DMT-CN220-DHWChinese Cooking Knife220mm (8.7in.)335mm (13.2in.)557gDouble edgedSA-S3DMT-CN220-IRNChinese Cooking Knife220mm (8.7in.)335mm (13.2in.)528gDouble edged*** The images in this page are of the sample products. Color, weight, pattern and size may differ because each product is handmade.*** Please be noted that it may take a few months to restock if the item should not be available, because this series is made-to-order by skilled blacksmiths.[about Takeshi Saji]Takeshi Saji is the leading blacksmith in Echizen. Saji was born in Takefu in 1948 in a family of second-generation smith. In 1992, he was officially certified as a “Traditional Master Craftsman" by the Japanese “Ministry of International Trade & Industry”.His knife blades are shaped by traditional hammer-forging technique with his unique ideas and designs, to achieve a beautiful, powerful appearance and a quite sharp cutting edge with better hardness."Echizen" is the historical area in Fukui prefecture, including Takefu city, as one of Japanese important knife capitals.The kitchen knives made in the Echizen is called Echizen Uchi Hamono. The art of making Japanese kitchen knives has a history of about 700 years. Echizen Uchi Hamono is designated as "Traditional Crafts" by the Minister for Economy, Trade and Industry.

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