Description & specifications
Takeshi Saji is a living legend in knifemaking. He achieved huge recognition for hunting knives, but has since taken his talent and shifted his focus to kitchen knives. He is best known for his very complex and extravagant Damascus finishes, and even though he is now in his 70s, he still manages to 'wow' the knife world with his innovative ways of forging.
This 210 mm gyoto is from his 'Gold' series, and is made with VG-10 core steel and finished with a stunning copper damask.
A Bunka is a perfect little all-arounder that can be used for most tasks in a kitchen. It is used for both meat, fish and vegetables and is typically best suited for 'chopping' tasks due to the tall blade.
- Takeshi Saji (Echizen, Japan)
- 210 mm Gyoto
- Stainless steel
- VG-10 Core
- WA Stock in walnut
Foodgear always advises against cutting all kinds of bones and frozen goods. Knives must not be washed in a dishwasher, as this removes sharpness and provokes rust - even in stainless alloys!
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
We are proud suppliers to
