Saji Gyuto VG-10 Rainbow Damascus 210mm (8.3")
Master Takeshi Saji, known for his eye-catching and extravagant knives, played on the golden-orange hues of his now almost signature rainbow damascus finishĀ and matched them with a striking cow bone handle. The latter might not be for everybody, but itĀ makes this knife a very special piece. EtchedĀ tiger stripes flowing along theĀ handle give the knife a primal look, and it has just as big an appetite for food as a hungry tiger waiting onĀ its prey.
This fiery knife is not just an art piece to admire though, as it's still a great performer made of superior stainless VG-10 steel. So put it behind glass, show it to your friends, but make sure to use it as well!
BLADE SHAPE:
Gyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.
STEEL:
VG-10 (V for Vanadium, G for "gold" as in "gold standard") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness.
LAMINATION:
The bladeās unique look was achieved by wedging theĀ blade's core between layers of softer, rust-resistant stainless steel, to which brass and copper were added. The result is aĀ beautiful rainbow-colored Damascus pattern from which these knives got their name. This is not just a cosmetic feature, though, as the outer layers improve theĀ knife's structural integrity and help prevent breakage, as well as any other damage such asĀ corrosion of the blade.
GEOMETRY:
It has a double bevel (symmetrical) blade.
BLADE FINISH:
Beautiful rainbow-colored Damascus pattern was achieved by adding brass and copper to the outer, protective layers of the blade.
HANDLE:
This gyuto was fitted with a daring western style (Yo) handle made out of cow bone, which had pigments added to it to achieve a flashy orange color.
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Saji Gyuto VG-10 Rainbow Damascus 210mm (8.3")
Master Takeshi Saji, known for his eye-catching and extravagant knives, played on the golden-orange hues of his now almost signature rainbow damascus finishĀ and matched them with a striking cow bone handle. The latter might not be for everybody, but itĀ makes this knife a very special piece. EtchedĀ tiger stripes flowing along theĀ handle give the knife a primal look, and it has just as big an appetite for food as a hungry tiger waiting onĀ its prey.
This fiery knife is not just an art piece to admire though, as it's still a great performer made of superior stainless VG-10 steel. So put it behind glass, show it to your friends, but make sure to use it as well!
BLADE SHAPE:
Gyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.
STEEL:
VG-10 (V for Vanadium, G for "gold" as in "gold standard") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness.
LAMINATION:
The bladeās unique look was achieved by wedging theĀ blade's core between layers of softer, rust-resistant stainless steel, to which brass and copper were added. The result is aĀ beautiful rainbow-colored Damascus pattern from which these knives got their name. This is not just a cosmetic feature, though, as the outer layers improve theĀ knife's structural integrity and help prevent breakage, as well as any other damage such asĀ corrosion of the blade.
GEOMETRY:
It has a double bevel (symmetrical) blade.
BLADE FINISH:
Beautiful rainbow-colored Damascus pattern was achieved by adding brass and copper to the outer, protective layers of the blade.
HANDLE:
This gyuto was fitted with a daring western style (Yo) handle made out of cow bone, which had pigments added to it to achieve a flashy orange color.
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Description
Master Takeshi Saji, known for his eye-catching and extravagant knives, played on the golden-orange hues of his now almost signature rainbow damascus finishĀ and matched them with a striking cow bone handle. The latter might not be for everybody, but itĀ makes this knife a very special piece. EtchedĀ tiger stripes flowing along theĀ handle give the knife a primal look, and it has just as big an appetite for food as a hungry tiger waiting onĀ its prey.
This fiery knife is not just an art piece to admire though, as it's still a great performer made of superior stainless VG-10 steel. So put it behind glass, show it to your friends, but make sure to use it as well!
BLADE SHAPE:
Gyuto is the most versatile and useful blade shape in the modern kitchen. It has a wide profile for easy food transfer and tends to be fairly flat towards the heel, enabling easy and fast chopping on the cutting board. A pointed tip allows piercing and precise, delicate work. A slight curve between the tip and the midsection makes the belly great for rocking the blade back and forth when cutting. It can be used for cutting meat, fish and vegetables.
STEEL:
VG-10 (V for Vanadium, G for "gold" as in "gold standard") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness.
LAMINATION:
The bladeās unique look was achieved by wedging theĀ blade's core between layers of softer, rust-resistant stainless steel, to which brass and copper were added. The result is aĀ beautiful rainbow-colored Damascus pattern from which these knives got their name. This is not just a cosmetic feature, though, as the outer layers improve theĀ knife's structural integrity and help prevent breakage, as well as any other damage such asĀ corrosion of the blade.
GEOMETRY:
It has a double bevel (symmetrical) blade.
BLADE FINISH:
Beautiful rainbow-colored Damascus pattern was achieved by adding brass and copper to the outer, protective layers of the blade.
HANDLE:
This gyuto was fitted with a daring western style (Yo) handle made out of cow bone, which had pigments added to it to achieve a flashy orange color.
