Takeshi Saji is a renowned third-generation Japanese blacksmith from Takefu, a city with over 700 years of knife-making history. He is widely recognized as one of Japan's most distinguished master craftsmen, celebrated for his visually stunning and technically precise hand-forged knives.

The nakiri’s rectangular, flat-edged blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won’t turn the vegetable into an accordion. Brunoise, julienne, French fries, sliced onions, oblique carrots-this is where nakiris excel. In fact, make onion soup the first day you have a nakiri. The first few cuts will feel odd, but you’ll get the hang of it. After slicing the 10 onions needed for the soup, you’ll be searching the kitchen for another onion to cut just for fun. These knives are addictive.

Aogami 2 (also known as Blue Paper Steel #2) is a high carbon steel known for exceptional hardness and long lasting edge with ease of sharpening, It is a versatile steel with a carbon content around 1-1.2%. A key characteristic of this high-carbon steel is its tendency to oxidize and develop a patina over time, which is a normal part of its use and is often mitigated by the dark kurouchi finish left on after forging

Weight: 262g

Handle Material: Desert Ironwood western (Yo) handle 

Handle Length: 115mm (4.5")

Blade Length: 165mm (6.5")

Blade Depth: 54mm

Thickness at spine: 2mm

Thickness at tip: 2mm

Cutting Edge: Double 50/50

Blade Material: Aogami 2 rainbow Damascus (Blue 2) Iron clad-Reactive