Takeshi Saji R2/SG2 Diamond Damascus 90mm Fork with Ironwood Handle

Takeshi Saji R2/SG2 Diamond Damascus 90mm Fork with Ironwood HandleTakeshi Saji extends his Damascus finishing towards the tableware, hence this magnificent table fork. Paired with ironwood handle for an extra touch of elegance. Spec: Origin (Made in): Echizen, Fukui Prefecture, Japan Brand: Takeshi Saji Type: Table Fork Blade Steel Type: R2 SG2 Hardness: 63 64 HRC Blade Finishes: Diamond Damascus Blade Length: 90mm (3. 5") Handle Shape: Marugata (Oval shaped) Material: Ironwood Length: 131mm Overall Length: 224mm

Takeshi Saji extends his Damascus finishing towards the tableware, hence this magnificent table fork. Paired with ironwood handle for an extra touch of elegance.

Spec:

• Origin (Made in): Echizen, Fukui Prefecture, Japan
• Brand: Takeshi Saji
• Type: Table Fork
• Blade
• Steel Type: R2/SG2
• Hardness: 63-64 HRC
• Blade Finishes: Diamond Damascus
• Blade Length: 90mm (3.5")
• Handle
• Shape: Marugata (Oval-shaped)
• Material: Ironwood
• Length: 131mm
• Overall Length: 224mm
• Weight: 112g (3.95oz)

About Takeshi Saji 佐治 武士

Master Saji is the third generation blacksmith of Takefu City, Fukui Prefecture, who has been certified as a traditional knife craftsman at the age of 44. Now in his 70s, with over 30 years of experience in making handcrafted knives, Master Saji makes breathtakingly beautiful Damascus knives, which often paired with unique custom handles such as handcrafted iron wood handles. Having became a legend in hunting knife making, Master Saji has a unique eye for fine finish, and he's also innovating constantly by brining new looks to knives.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.