Takeshi Saji Knives
Takeshi Saji Knives Lineup
About the Craftsman
MEET THE ARTISAN BEHIND TAKESHI SAJI KNIVES
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 trainning 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.
"Training the next generation is what determines whether a blade workshop survives or disappears."
At Takeshi Saji Knives, that belief runs deep. More than half of their employees are young, and they recently hired the first female bladesmith in Takefu Village — a deliberate commitment to ensuring the craft lives on.
FREQUENTLY ASKED QUESTIONS
Are these knives truly limited to one unit each?
Yes, without exception. This is a single purchase batch of 17 models, 1 unit per model. When a knife sells, it will not be restocked and we cannot hold units or accept back-orders.
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.
What is the difference between VG-10W and standard VG-10?
VG-10W is a modified formulation with adjusted alloying elements, hardened here to HRC 65, notably higher than typical VG-10 (HRC 60–61). The resulting edge is harder and retains sharpness longer but is marginally more brittle under abusive use (such as cutting through bone). It rewards proper technique and rewards it well.
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 long will it take to ship my order?
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). US customers please see our Important Notice for US Customers.