Saji Sujihiki R2 Ironwood 240mm (9.5″)

Saji Sujihiki R2 Ironwood 240mm (9.5″) is definitely not just a looker. If you check under the hood, you will find some amazing specs there too! The core of this knife is made of the powder R2 Steel, tempered to around 63 HRC, and clad into layers of rust-resistant stainless steel which gives this knife a one of a kind Damascus pattern.

The knife is safely stored in a traditional Japanese wooden box with a burned Saji’s trademark kanji characters on the top. In short, this knife is a great example of usable art!

BLADE SHAPE:
Sujihiki (or slicer) knives are primarily intended for long pulls and precise cuts of meat and fish. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip.

STEEL:
R2 steel is high-quality powder steel, easy to maintain and sharpen and has long edge retention.

LAMINATION:
A high hardness of around 63 HRC means that the blade won’t be very tough, so the blade’s core was laminated using the san-mai method to improve its structural integrity and subsequent ability to withstand impacts and prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and of two secondary, outer layers of softer steel (jigane) that protect the prior.

GEOMETRY:
It has a double bevel (symmetrical) blade.

BLADE FINISH:
The blade sports a beautiful dark nickel Damascus finish.

HANDLE:
The Western style (Yo) handle is made of very dense and durable ironwood. The blade is secured to the handle with 3 stainless pins, the middle one features a mosaic design for the extra lavish look! A stainless bolster was added for comfortable grip and balance. 

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