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Takeshi Saji SRS13 Tsuchime 130mm Petty Knife with Ironwood Handle
Takeshi Saji SRS13 Tsuchime 130mm Petty Knife with Ironwood Handle
Takeshi Saji SRS13 Tsuchime 130mm Petty Knife with Ironwood Handle
Takeshi Saji SRS13 Tsuchime 130mm Petty Knife with Ironwood Handle
Takeshi Saji SRS13 Tsuchime 130mm Petty Knife with Ironwood Handle
Takeshi Saji SRS13 Tsuchime 130mm Petty Knife with Ironwood Handle
Takeshi Saji SRS13 Tsuchime 130mm Petty Knife with Ironwood Handle
Takeshi Saji SRS13 Tsuchime 130mm Petty Knife with Ironwood Handle
Takeshi Saji SRS13 Tsuchime 130mm Petty Knife with Ironwood Handle
Takeshi Saji SRS13 Tsuchime 130mm Petty Knife with Ironwood Handle
Takeshi Saji SRS13 Tsuchime 130mm Petty Knife with Ironwood Handle

Takeshi Saji SRS13 Tsuchime 130mm Petty Knife with Ironwood Handle

Takeshi Saji

Regular price £295.00 Sale

One of the most well known and revered bladesmiths in Japan, Takeshi Saji captivates with the beauty and skill that goes on to making every single one of his knives. Combining traditional forging techniques with new and innovative designs, Saji crafts beautiful, functional works of art

SRS13 is a stainless steel that performs more like a carbon steel. It's an absolute dream in getting the benefits of longer sharpness retention and ease of sharpening than harder stainless steels without the corrosion risk of carbon steel.

This is a smaller blade mainly used for chopping herbs, veg, or perhaps even filleting a fish. A vital knife for when a Gyuto is too big. Blades are normally between 120mm and 150mm

Specifications

Knife Type: Petty-Utility
Steel Type: SRS13 (Stain resistant steel)
Blade Hardness: HRC 63
Blade Type: Double edged blade
Blade Length: 130mm (5.1")
Blade Height: 34mm (1.3")
Blade Thickness: 2mm (0.079")
Ferrule Material: Stainless Steel
Handle Material: Ironwood
Handle Length: 110mm (4.3")
Weight: 150g (5.3 ounces)

IMPORTANT NOTE:

Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.

If in doubt, give us a shout

Please read our guidance pages below to help you make the right choice and make the most of the knives you choose:

Steel Types Explained

Knife Types Explained

Care Guidelines for all Knives

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