Description & specifications
Takeshi Saji is a living legend in the field of knife making. He gained immense recognition in 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 although he is now in his 70s, he still manages to 'wow' the knife world with his innovative ways of forging.
This 270 mm Sujihiki
is from his 'Gold' series, and is made with VG-10 as the core steel and finished with a stunning copper-damask.
A Bunka is a perfect little all-rounder 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 high blade.
- Takeshi Saji (Echizen, Japan)
- 210 mm Gyoto
- Stainless
- VG-10 Core
- WA Handle in walnut
Foodgear always advises against cutting any form of bones and frozen goods. Knives should not be washed in a dishwasher, as this removes sharpness and provokes rust attacks - 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.
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