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Takeshi Saji | Rainbow Damascus 180mm Gyuto Knife

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Takeshi Saji | Rainbow Damascus 180mm Gyuto Knife

Hand crafted by master blacksmith Takeshi Saji, his Rainbow Damascus knives are a rare breed. Very elegant in hand.

  • Takeshi Saji Rainbow Damascus Japanese Knife
  • Master Takeshi Saji, Echizen Japan
  • 180mm Gyuto Knife
  • VG-10 Stainless Steel
  • Stainless Rainbow Damascus Clad
  • Ironwood Handle
  • Stainless Bolster
  • Hand-Crafted in Japan
  • Edge Length: 180mm |Overall Length: 302mm | Blade Height: 43mm | Weight: 176g
  • Blade Thickness: (A) 1.8 (B) 1.8 (C) 0.7
Japanese Knife Thickness Measurement Diagram


  

* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only. 

  
Japanese Kitchen Knives & Whetstones Australia

Japanese Kitchen Knife | Gyuto (Chef Knife)

The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.
With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.
If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choose.



    Hand crafted by master blacksmith Takeshi Saji, his Rainbow Damascus knives are a rare breed. Very elegant in hand.

    • Takeshi Saji Rainbow Damascus Japanese Knife
    • Master Takeshi Saji, Echizen Japan
    • 180mm Gyuto Knife
    • VG-10 Stainless Steel
    • Stainless Rainbow Damascus Clad
    • Ironwood Handle
    • Stainless Bolster
    • Hand-Crafted in Japan
    • Edge Length: 180mm |Overall Length: 302mm | Blade Height: 43mm | Weight: 176g
    • Blade Thickness: (A) 1.8 (B) 1.8 (C) 0.7
    Japanese Knife Thickness Measurement Diagram


      

    * As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only. 

      
    Japanese Kitchen Knives & Whetstones Australia

    Japanese Kitchen Knife | Gyuto (Chef Knife)

    The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.
    With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.
    If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choose.



      $161.40

      Original: $538.00

      -70%
      Takeshi Saji | Rainbow Damascus 180mm Gyuto Knife—

      $538.00

      $161.40

      Description

      Hand crafted by master blacksmith Takeshi Saji, his Rainbow Damascus knives are a rare breed. Very elegant in hand.

      • Takeshi Saji Rainbow Damascus Japanese Knife
      • Master Takeshi Saji, Echizen Japan
      • 180mm Gyuto Knife
      • VG-10 Stainless Steel
      • Stainless Rainbow Damascus Clad
      • Ironwood Handle
      • Stainless Bolster
      • Hand-Crafted in Japan
      • Edge Length: 180mm |Overall Length: 302mm | Blade Height: 43mm | Weight: 176g
      • Blade Thickness: (A) 1.8 (B) 1.8 (C) 0.7
      Japanese Knife Thickness Measurement Diagram


        

      * As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only. 

        
      Japanese Kitchen Knives & Whetstones Australia

      Japanese Kitchen Knife | Gyuto (Chef Knife)

      The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.
      With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.
      If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choose.