Knife Kasumi Rainbow made by Takeshi Saji Gyuto Chef medium and big works 21 cm Chroma SJ06

Japanese Kitchen Knife Gyuto Chef Kasumi Rainbow medium and big works Vegetable Meat Fish Blade 21cm

Handcrafted in Echizen by master cutler Takeshi Saji

Steel V Toku 2 Takefu Special Steel damascus 38 layers + core

Carbon 1.0 – 1.10% / Hardness 63 ± 1 HRC

Soft copper, brass and soft stainless steel layers

Knife forged by hand piece by piece: each piece is unique

Ideal hardness to hold the cutting line for a long time and to be sharpened with ease

Sharpening along the entire length of the blade for a more precise cut

Ambidextrous sharp V sharpening for immediate sharpness

Curved blade return for better comfort

Ergonomic handle in rosewood 13.5 cm

Length 34.5cm

Weight 191g

Chroma SJ06

7 year warranty

Steel guaranteed for life

Real collector's knife. Very limited quantities

Delivered in an individual wooden gift box

Kasumi Rainbow made by Takeshi Saji is an exceptional knife. First colored damask, it comes from a mixture of layers of incredible difficulty to implement, the raw materials not having the same melting point. The term Rainbow covers a visual identity made up of coppery and golden shades obtained from two components: copper and brass. These copper and gold steels are forged on a core of carbon and tungsten steel for a total of 38 layers. Kasumi Rainbow contains very little chromium: the knife is very hard, yet easy to maintain yourself.

Multi-award-winning master knifemaker Takeshi Saji is the designer of this honmono. Takeshi Saji is a famous knife maker from Echizen, Fukui Province, where knives have been made for over 700 years. Certified “Master Craftsman” by the Japanese Ministry of Industry and Commerce, he continues to forge the Kasumi Rainbow himself, at the age of 75.

Care and use best practices :

- wash your knives by hand after each use, not in the dishwasher

- do not let your knives stay in the water

- use preferably a wooden cutting board, avoid glass and stainless steel

- do not cut very hard things such as frozen or bone

- regularly sharpen, before the blade is blunted, with a suitable sharpening stone

Warning low chrome carbon steel must be washed and dried well after use with a clean cloth to avoid a change in the color of the blade