Saji Kiri-Gyuto SRS13 Damascus Tsuchime Stag Antler 240mm (9.4")
A true reflection of Saji-san’s craftsmanship and legacy, this knife blends tradition with bold innovation. While the aesthetics are iconic, it’s the performance that steals the show. This gyuto perfectly showcases Saji's signature Stag Antler handle—borrowed from his hunting knife design—which, although not traditional, offers a slim, surprisingly ergonomic grip. Even dedicated fans of wa-handles may be surprised by how natural it feels. The balance point sits at the center, typical for a Western-style handle, yet it feels natural and agile in a classic pinch grip.
The blade is exceptionally thin, with a high shinogi line that rises further toward the tip, ending in a finely tapered geometry. This dual design enhances versatility: the front portion is thinner and ideal for precise, delicate cuts, while the rear—where the shinogi drops—is sturdier and better suited for heavier work. Despite the robust spine, the cutting edge remains incredibly refined and nimble.
A subtle distal taper further reinforces the spine, while the edge is fine-tuned through differential grinding—clearly visible in the shinogi line’s height variation along the blade. SRS13 is one of the most user-friendly powder steels: its high hardness offers scalpel-like sharpness and exceptional edge retention, yet it sharpens with surprising ease.
Whether you're slicing meat, prepping fish, or powering through a mountain of vegetables, this gyuto offers fine control, long-lasting sharpness, and a character shaped by Saji-san’s unmistakable craftsmanship.
BLADE SHAPE:
The 240mm Gyuto is a full-sized chef’s knife favored by professionals and serious home cooks alike. Its generous length provides excellent slicing power and stability, while the extended flat heel section aids in efficient chopping. This version features a K-tip (kiritsuke tip)—a sharply angled point that improves precision and tip control for detailed cuts. Despite its size, the thin grind and well-balanced profile ensure excellent maneuverability and cutting performance.
STEEL:
SRS13 is a high-end powder metallurgy steel known for combining excellent wear resistance with stainless performance. Typically hardened to around 64 HRC, it delivers long-lasting sharpness and is easy to maintain, even in busy kitchens. Its composition includes high levels of carbon and chromium, plus tungsten, molybdenum, and vanadium for enhanced toughness and edge stability.
LAMINATION:
To protect the hard SRS13 core, the blade is constructed using the traditional san-mai method: a three-layer laminate with a tough core (hagane) wrapped in softer outer layers (jigane). This not only strengthens the knife but helps prevent chipping during use.
GEOMETRY:
The double bevel (symmetrical) grind features a clean V-edge, offering reliable performance and easy maintenance. The thin grind at the edge supports precise, low-resistance cuts.
BLADE FINISH:
A hand-hammered tsuchime finish on the blade’s upper portion creates textured dimples that help reduce drag and food sticking. Below the high shinogi line, a polished section reveals a flowing Damascus pattern that spans down to the hamon line—a visual boundary between the SRS13 core and the softer outer cladding.
HANDLE:
The Western-style (yo) handle is made from cow bone, artfully dyed and polished to mimic the rugged look of natural stag antler. Each piece is carefully chosen for its durability, grip, and character—offering a refined, low-maintenance alternative to traditional wood. A stainless steel bolster and two subtle rivets complete the handle with a balanced, elegant touch.
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Saji Kiri-Gyuto SRS13 Damascus Tsuchime Stag Antler 240mm (9.4")
A true reflection of Saji-san’s craftsmanship and legacy, this knife blends tradition with bold innovation. While the aesthetics are iconic, it’s the performance that steals the show. This gyuto perfectly showcases Saji's signature Stag Antler handle—borrowed from his hunting knife design—which, although not traditional, offers a slim, surprisingly ergonomic grip. Even dedicated fans of wa-handles may be surprised by how natural it feels. The balance point sits at the center, typical for a Western-style handle, yet it feels natural and agile in a classic pinch grip.
The blade is exceptionally thin, with a high shinogi line that rises further toward the tip, ending in a finely tapered geometry. This dual design enhances versatility: the front portion is thinner and ideal for precise, delicate cuts, while the rear—where the shinogi drops—is sturdier and better suited for heavier work. Despite the robust spine, the cutting edge remains incredibly refined and nimble.
A subtle distal taper further reinforces the spine, while the edge is fine-tuned through differential grinding—clearly visible in the shinogi line’s height variation along the blade. SRS13 is one of the most user-friendly powder steels: its high hardness offers scalpel-like sharpness and exceptional edge retention, yet it sharpens with surprising ease.
Whether you're slicing meat, prepping fish, or powering through a mountain of vegetables, this gyuto offers fine control, long-lasting sharpness, and a character shaped by Saji-san’s unmistakable craftsmanship.
BLADE SHAPE:
The 240mm Gyuto is a full-sized chef’s knife favored by professionals and serious home cooks alike. Its generous length provides excellent slicing power and stability, while the extended flat heel section aids in efficient chopping. This version features a K-tip (kiritsuke tip)—a sharply angled point that improves precision and tip control for detailed cuts. Despite its size, the thin grind and well-balanced profile ensure excellent maneuverability and cutting performance.
STEEL:
SRS13 is a high-end powder metallurgy steel known for combining excellent wear resistance with stainless performance. Typically hardened to around 64 HRC, it delivers long-lasting sharpness and is easy to maintain, even in busy kitchens. Its composition includes high levels of carbon and chromium, plus tungsten, molybdenum, and vanadium for enhanced toughness and edge stability.
LAMINATION:
To protect the hard SRS13 core, the blade is constructed using the traditional san-mai method: a three-layer laminate with a tough core (hagane) wrapped in softer outer layers (jigane). This not only strengthens the knife but helps prevent chipping during use.
GEOMETRY:
The double bevel (symmetrical) grind features a clean V-edge, offering reliable performance and easy maintenance. The thin grind at the edge supports precise, low-resistance cuts.
BLADE FINISH:
A hand-hammered tsuchime finish on the blade’s upper portion creates textured dimples that help reduce drag and food sticking. Below the high shinogi line, a polished section reveals a flowing Damascus pattern that spans down to the hamon line—a visual boundary between the SRS13 core and the softer outer cladding.
HANDLE:
The Western-style (yo) handle is made from cow bone, artfully dyed and polished to mimic the rugged look of natural stag antler. Each piece is carefully chosen for its durability, grip, and character—offering a refined, low-maintenance alternative to traditional wood. A stainless steel bolster and two subtle rivets complete the handle with a balanced, elegant touch.
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Description
A true reflection of Saji-san’s craftsmanship and legacy, this knife blends tradition with bold innovation. While the aesthetics are iconic, it’s the performance that steals the show. This gyuto perfectly showcases Saji's signature Stag Antler handle—borrowed from his hunting knife design—which, although not traditional, offers a slim, surprisingly ergonomic grip. Even dedicated fans of wa-handles may be surprised by how natural it feels. The balance point sits at the center, typical for a Western-style handle, yet it feels natural and agile in a classic pinch grip.
The blade is exceptionally thin, with a high shinogi line that rises further toward the tip, ending in a finely tapered geometry. This dual design enhances versatility: the front portion is thinner and ideal for precise, delicate cuts, while the rear—where the shinogi drops—is sturdier and better suited for heavier work. Despite the robust spine, the cutting edge remains incredibly refined and nimble.
A subtle distal taper further reinforces the spine, while the edge is fine-tuned through differential grinding—clearly visible in the shinogi line’s height variation along the blade. SRS13 is one of the most user-friendly powder steels: its high hardness offers scalpel-like sharpness and exceptional edge retention, yet it sharpens with surprising ease.
Whether you're slicing meat, prepping fish, or powering through a mountain of vegetables, this gyuto offers fine control, long-lasting sharpness, and a character shaped by Saji-san’s unmistakable craftsmanship.
BLADE SHAPE:
The 240mm Gyuto is a full-sized chef’s knife favored by professionals and serious home cooks alike. Its generous length provides excellent slicing power and stability, while the extended flat heel section aids in efficient chopping. This version features a K-tip (kiritsuke tip)—a sharply angled point that improves precision and tip control for detailed cuts. Despite its size, the thin grind and well-balanced profile ensure excellent maneuverability and cutting performance.
STEEL:
SRS13 is a high-end powder metallurgy steel known for combining excellent wear resistance with stainless performance. Typically hardened to around 64 HRC, it delivers long-lasting sharpness and is easy to maintain, even in busy kitchens. Its composition includes high levels of carbon and chromium, plus tungsten, molybdenum, and vanadium for enhanced toughness and edge stability.
LAMINATION:
To protect the hard SRS13 core, the blade is constructed using the traditional san-mai method: a three-layer laminate with a tough core (hagane) wrapped in softer outer layers (jigane). This not only strengthens the knife but helps prevent chipping during use.
GEOMETRY:
The double bevel (symmetrical) grind features a clean V-edge, offering reliable performance and easy maintenance. The thin grind at the edge supports precise, low-resistance cuts.
BLADE FINISH:
A hand-hammered tsuchime finish on the blade’s upper portion creates textured dimples that help reduce drag and food sticking. Below the high shinogi line, a polished section reveals a flowing Damascus pattern that spans down to the hamon line—a visual boundary between the SRS13 core and the softer outer cladding.
HANDLE:
The Western-style (yo) handle is made from cow bone, artfully dyed and polished to mimic the rugged look of natural stag antler. Each piece is carefully chosen for its durability, grip, and character—offering a refined, low-maintenance alternative to traditional wood. A stainless steel bolster and two subtle rivets complete the handle with a balanced, elegant touch.
