Takeshi Saji VG10W Stainless Steel Gyuto 200mm Gold-Toned Finish in decorative box on black background

Takeshi Saji and the team at Takeshi Saji Knives (Saji Uchihamono)

Takeshi Saji VG10W Stainless Steel Gyuto 200mm Gold-Toned Finish displayed diagonally on black background

Takeshi Saji Knives bladesmith hammering a heated metal to form a blade

Closeup on buffalo horn handle on Takeshi Saji VG10W Stainless Steel Gyuto 200mm Gold-Toned Finish

Takeshi Saji Knives blacksmith sharpening a blade

Closeup on engraving on Takeshi Saji VG10W Stainless Steel Gyuto 200mm Gold-Toned Finish

Closeup on tip of Takeshi Saji VG10W Stainless Steel Gyuto 200mm Gold-Toned Finish

Closeup on blade of Takeshi Saji VG10W Stainless Steel Gyuto 200mm Gold-Toned Finish

Closeup on tip of Takeshi Saji VG10W Stainless Steel Gyuto 240mm Gold-Toned Finish

Takeshi Saji VG10W Stainless Steel Gyuto 240mm Gold-Toned Finish displayed horizontally on black background

Takeshi Saji VG10W Stainless Steel Gyuto 240mm Gold-Toned Finish displayed diagonally on black background

Description

The Takeshi Saji VG10W Stainless Steel Gyuto Gold-Toned Finish is handcrafted from VG-10W Stainless Steel at Takeshi Saji Knives, a smithy in Echizen, Fukui, led by renowned bladesmith Takeshi Saji.

The blade features a stunning gold-tinted kurouchi finish and is fitted with a sophisticated brown buffalo horn handle. The name VG10W signifies "virgin steel", a material made by adding tungsten to VG10, a premium stainless steel forged from solid stock and refined to achieve incredible hardness, excellent toughness, and reliable rust resistance.

About the Blade Shape: Often described as the Japanese version of the Western-style chef's knife, double-edged gyuto knives are designed for a wide range of kitchen tasks with a slight emphasis on protein preparation. The balanced blade shape supports slicing, chopping, and push cuts with ease, making it ideal for both professional and home cooks. Typically measuring between 210mm and 240mm, the double-bevel gyuto offers adaptability, precision, and everyday reliability.

Blade Shape	Gyuto	Handle Length	120mm or 130mm
Blade Material	VG-10W Stainless Steel	Handle Material	Brown Buffalo Horn
Blade HRC	65	Handle Shape	Western
Blade Finish	Kurouchi	Total Length	340mm or 370mm
Blade Length	210mm or 240mm	Weight	218g or 259g
Spine Thickness at Heel	2.1mm or 2.2mm	Usage	Meat, Multi-purpose
Edge	Double-edge (50/50)	Origin	Echizen, Fukui, Japan
Handedness	Right hand, Left hand

Takeshi Saji VG10W Stainless Steel Gyuto (210mm or 240mm) Gold-Toned Finish

Name: Takeshi Saji VG10W Stainless Steel Gyuto (210mm or 240mm) Gold-Toned F
Brand: Takeshi Saji Knives
SKU: TKSK7-1
Price: 627.0 USD
Availability: OutOfStock

by Takeshi Saji Knives

$627.00 - $715.00

$715.00

$627.00 - $715.00

$715.00

Quantity

Limited Stock

Only 1 unit available. No restocking.

Free Shipping from Japan

Blade Shape	Gyuto	Handle Length	120mm or 130mm
Blade Material	VG-10W Stainless Steel	Handle Material	Brown Buffalo Horn
Blade HRC	65	Handle Shape	Western
Blade Finish	Kurouchi	Total Length	340mm or 370mm
Blade Length	210mm or 240mm	Weight	218g or 259g
Spine Thickness at Heel	2.1mm or 2.2mm	Usage	Meat, Multi-purpose
Edge	Double-edge (50/50)	Origin	Echizen, Fukui, Japan
Handedness	Right hand, Left hand

Specifications

Blade Shape	Gyuto	Handle Length	120mm or 130mm
Blade Material	VG-10W Stainless Steel	Handle Material	Brown Buffalo Horn
Blade HRC	65	Handle Shape	Western
Blade Finish	Kurouchi	Total Length	340mm or 370mm
Blade Length	210mm or 240mm	Weight	218g or 259g
Spine Thickness at Heel	2.1mm or 2.2mm	Usage	Meat, Multi-purpose
Edge	Double-edge (50/50)	Origin	Echizen, Fukui, Japan
Handedness	Right hand, Left hand

Product Care Instructions

HOW TO USE?

Only cut food you can bite and chew with this knife since hard foods can chip the blade. Do not cut olive pits, bones, lobster shells, wood pieces or frozen food, which are especially bad due to the cold making hard steel more brittle.
Do not use the knife in twisting motions.
Use wood or plastic cutting boards to avoid dull knives. Do not use glass, granite or bamboo surfaces.

HOW TO CLEAN?

After each use, hand wash the knife with mild detergent and a soft sponge, rinse with hot water and dry by hand immediately. Do not use the dishwasher.
Wood handles may dry out over time and exposure to water. To prevent this, use some food safe mineral oil or beeswax.

HOW TO STORE?

Wrap the blade in newspaper to reduce direct exposure to the air and prevent rusting if you keep knives in a drawer or travel case.
If you are hanging the knife or using a knife stand, remember that the blade should point downwards.
If you are storing them in a drawer, keep the edge from touching anything else.

Shipping + Return Policy

Shipping Policy

All products are crafted, inspected, and shipped directly from Japan.

Please allow up to 5 business days for order processing before dispatch.

Click here for more info on our shipping policy.

Return Policy

We have a 30-day return policy, which means you have 30 days after receiving your item to request a return.

Click here for more info on our return policy.

Customs Fees & Other Taxes

Import duties, VAT, or local customs taxes may apply once your order reaches your country.

These are set by your local customs authority and are not included in our product prices or free shipping. We suggest contacting the responsible institutions to find more information.

These fees are the customer's responsibility and thus must be paid upon delivery.

FOR U.S. CUSTOMERS: As of May 8, 2026, all U.S. orders are shipped DDP (Delivered Duties Paid). Customs duties and import taxes are included for US customers in the final price shown at checkout.

About this artisan

Takeshi Saji

Takeshi Saji was born in 1948 in Takefu, a city whose knife-making tradition stretches back over 700 years. He trained at the local Blacksmith Training School before spending years under the direct supervision of his father, second-generation smith Harukichi Saji. By his thirties, he became the third-generation smith. In 1992, he was officially certified as Dentoukougeishi (Traditional Master Craftsman) by the Japanese Ministry of Economy, Trade & Industry.

In his workshop located at Takefu Knife Village, in Echizen, he forges alongside his many apprentices, something that he has always been invested in. As one of the founders of Takefu Knife Village, Takeshi Saji has been training famous artisans such as Yu Kurosaki and more.

Today, the workshop continues with 4th generation Kazuo Nomura, 5th generation Naoya Saji, and a team of apprentices in training, all working together toward one purpose: to keep traditional bladesmithing techniques alive.

Learn more

TAKESHI KNIVES: THE NEXT GENERATION CARRYING 111 YEARS OF CRAFTSMANSHIP FORWARD

Why buy from us?

Japanese Food Craftsman focus on introducing and supporting Japanese artisans, helping them continue their craft and preserve traditional culture for future generations.

When you purchase through us, your support goes to the maker behind the knife, not to mass production or anonymous distribution.

Through our global +1.8 million YouTube community, we share the stories, techniques, and philosophy of these craftsmen with viewers around the world.

The knives we offer are selected through direct relationships and transparent storytelling, not catalogs. Choosing this knife means supporting real people, real skills, and craftsmanship meant to last.

Frequently Asked Questions

Are Takeshi Saji Knives dishwasher safe?

No, Takeshi Saji knives should not be washed in the dishwasher. To prevent damage to your knife and ensure it lasts you for years to come, please wash the knife by hand with a mild detergent and gentle sponge.

How should I care for my knife?

After each use, be sure to wash the knife by hand using a mild detergent and gentle sponge. Rinse clean and wipe with a soft dish towel until completely dry. Store in a dry place.

Will my Takeshi Saji knife rust?

Takeshi Saji Knives items are made of a variety of steels. Those made of Aogami No.2 (Blue Steel #2), a type of carbon steel, are prone to rust, so be sure to dry your knife completely before putting it away and to store in a dry place to prevent corrosion.

Those made of SG2 and VG-10W, types of stainless steel, are rust resistant and low maintenance when compared to carbon steel knives. However, rust can still occasionally form even on stainless steel knives, so be sure to dry your knife completely before putting it away and to store in a dry place to prevent rust from forming.

How much will shipping cost?

All prices include FREE international shipping. Please allow up to 5 weeks for shipping, depending on your country of residence. Please see our Shipping Policy for details.

Please note: Our products ship directly from Japan to you. You may be required to pay customs duties and/or customs clearance fees upon delivery (if applicable in your country).

FOR U.S. CUSTOMERS: As of May 8, 2026, all U.S. orders are shipped DDP (Delivered Duties Paid).Customs duties and import taxes are included for US customers in the final price shown at checkout.

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