Takeshi Saji is one of Japan’s most respected third generation master blacksmiths, based in the historic knife-making region of Takefu, Echizen, Fukui Prefecture an area with over 700 years of blade-forging tradition. Born in 1948, Saji began his apprenticeship at just 14 years old under the guidance of his uncle, later refining his skills through formal blacksmith training and years of hands on experience. By the age of 30, his father and mentor, Harukichi Saji, recognised his mastery and allowed him to produce knives under his own name. In 1992, he received the prestigious title of Dentoukougeishi (“Traditional Master Craftsman”), awarded to artisans who demonstrate exceptional skill and dedication to preserving Japanese craftsmanship.

Saji was also one of the founding members of Takefu Knife Village, a collective created to protect and develop the traditional knife making heritage of Echizen while encouraging innovation among young smiths. Originally known for producing high quality hunting and outdoor blades, Saji later became famous for his handcrafted kitchen knives, combining traditional hammer forging methods with a unique artistic approach. His knives are recognised for their striking Damascus patterns, including his distinctive Rainbow, Diamond, and Black Nickel finishes, as well as their exceptional sharpness, durability, and precise cutting performance.

Working from his workshop in Echizen, Saji creates knives that are considered both functional tools and works of art. He uses a wide range of steels, from traditional Japanese carbon steels to modern performance steels such as R2/SG2 steel and VG-10 steel, carefully matching each material to the knife’s purpose. His handles often feature rare and natural materials such as ironwood, stag horn, and cow bone, adding to the individuality of each piece. With decades of experience, innovative designs, and a deep respect for Japanese forging traditions, Takeshi Saji’s knives remain highly sought after by professional chefs and collectors around the world.