• Takeshi Saji VG10W Shinchu Damascus Wa Gyuto 210mm from Takeshi Saji
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Takeshi Saji VG10W Shinchu Damascus Wa Gyuto 210mm

Takeshi Saji VG10W Shinchu Damascus Wa Gyuto 210mm

€426,00 EUR
€426,00 EUR
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Frustrated? Learn more about why Japanese knives are frequently out of stock.

About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi-purpose knife with a slight meat cutting bias. 'Gyuto' translates to 'cow sword.' If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto, which measures between 210mm and 270mm long.

About Takeshi Saji -Hailing from Takefu Knife Village, Takeshi Saji started learning to work the forge under his father in 1966. The full successor to his master father at the age of 30, he is a third generation blacksmith in his family. He continuously strives to forge a better blade. All Masakage Knives are handmade in Japan by blacksmiths chosen for their excellence. Shibata-san, Hiroshima’s top knife sharpener, selects and design these knives. All Masakage knives are hand sharpened by Shibata-san with his unique technique of using a different grit on each side of the blade. This gives a smooth, sharp edge that stays sharp longer than standard sharpening.

Shape Gyuto
Maintenance Level Low
Blade Length 210 mm |
Blade Height 46.8 mm
Thickness 2 mm
Weight 149 g
Steel Type VG10W Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 61
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Morado Blonde Pakkawood Collar
Blacksmith Takeshi Saji
Made in Echizen, Fukui, Japan

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.5 / 5 from 2 reviews.

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Gorgeous knife

"Thet have sent me a gorgeous knife from Takeshi Saji the fit and finish is excellent i have used it once or twice so far only but it's been treating me well so far thank you for your quick shipping and excellent packaging."

— Nayef S. (5/5)

Phenomenal knife with a couple downsides

"This knife is awesome, both visually, and performance wise. The edge retention is unreal, and it performs like a carbon steel knife, but feels significantly less delicate. Only downsides are 1. If your cutting style makes heavy use of a guide finger, the texture on the outside will start to shred your guide knuckle after 1-2 hours of cutting 2. Spine is very angular, no rounding which makes holding it for long periods a little uncomfortable. Overall, the downsides are nowhere near enough to stop me from using it, it's mostly my daily driver, but for any bulk "fine" work i'd avoid it."

— Louis (4/5)

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