Saji Bunka VG-10 Gold RWO 165mm (6.5″)

Saji Bunka VG-10 Gold RWO 165mm is a versatile Japanese kitchen knife suitable for preparing meat, fish and vegetables. However, it would be an injustice to call it just a kitchen knife, as it is a remarkable example of blacksmith’s craftsmanship – from its unique design to its very specific features.

Knives from the Gold series by blacksmith Takeshi Saji of the renowned Takefu Knife Village cooperative get their distinctive look from a special lamination process where brass is added to the outer layers to achieve a gold-colored damascus pattern. But it’s not all about looks – Saji has opted for VG-10 steel with stainless properties and a high carbon content, resulting in a hardness of over 61 HRC, which means the knife will have an exceptionally fine edge.

Together with some of the master blacksmith’s magic, this knife is a truly special piece that is sure to impress. A great addition to any knife enthusiast’s collection.

BLADE SHAPE:
The shape of the blade is called Bunka which means culture in Japanese. Bunka makes for a highly versatile knife suitable for cutting vegetables, meat, and fish. The blade is wide and flat at the handle, has a softly curved belly of the blade, suitable for both long and short cuts, and a pointy reverse tanto tip for precise cuts and carvings. The angle of the spine rapidly changes to meet the tip which is referred to as a »K-Tip«. Besides looking badass, this shape allows the user precision and makes getting to the hard-to-get-places a bit easier. 

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.
Learn more about knife maintenance here.

LAMINATION:
The blade’s unique look was achieved by wedging the blade’s core between layers of softer, rust-resistant stainless steel, to which brass and copper were added. This lamination style is also called san-mai lamination. The result is a beautiful dark rainbow-colored damascus pattern, from which these knives got their name. This is not just a cosmetic feature, though, as the outer layers improve the knife’s structural integrity and help prevent breakage, as well as any other damage such as corrosion of the blade.

GEOMETRY:
It has a double bevel (symmetrical) blade with a hamaguri grind. The spine and choil of the blade are unpolished.

BLADE FINISH:
The beautiful gold-toned damascus pattern was achieved by adding brass to the outer protective layers of the blade, and the blade was further etched to create the unique dark appearance of the blade.

HANDLE:
The rosewood handle in Japanese (Wa) style is comfortable for right- and left-handed users, due to its octagonal shape.

BLACKSMITH:
Takeshi Saji (1948) is one of the most distinguished blacksmith masters in Japan. In 1992, he was officially certified as a “Traditional Master Craftsman”, a prestigious title awarded only to the best craftsmen in Japan. He’s the third-generation blacksmith and his workshop is located at the Takefu Knife Village in Echizen, where he forges knives together with his two apprentices.
→ Read more on BLACKSMITH: TAKESHI SAJI