Gyuto 18 cm Takeshi Saji BTQ R-2 Black
Gyuto 18 cm Takeshi Saji BTQ R-2 Black
Gyuto 18 cm Takeshi Saji BTQ R-2 Black
Gyuto 18 cm Takeshi Saji BTQ R-2 Black
Gyuto 18 cm Takeshi Saji BTQ R-2 Black
Gyuto 18 cm Takeshi Saji BTQ R-2 Black
Gyuto 18 cm Takeshi Saji BTQ R-2 Black

Gyuto 18 cm Takeshi Saji BTQ R-2 Black

Regular price€839,00
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Tax included. Shipping calculated at checkout.
  • Japan workmanship guarantee
  • In stock, ready to ship
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  • Blade Steel Type: Stainless Powder Steel SG2 (Core) enveloped by stainless steel
  • Handle: Blue turquoise with high-gloss finished steel bolster
  • Hardness Rockwell (HRC): 62-63
  • Total length: 30,8 cm
  • Handle length: 12,0 cm
  • Blade length: 18,0 cm
  • Blade width: 4,6 cm
  • Spine thickness heel: 2,5 mm
  • Spine thickness mid: 2,0 cm
  • Spine thickness 1 cm from tip: 1,8 cm
  • Weight: 227 g

Made in Japan

Shipping rates European Union (DHL 2-5 business days) 

15 € - order below 99 €

10 € - order below 149 €

5 € - order above 150 €

FREE - order above 350 €

Shipping rates outside EU (DHL Express 3-6 business days)

40 € - order below 99 €

30 € -order above 100 €

20 € - order above 150 €

15 € - order above 200 €

10 € - order above 300 €

5 € - order above 450 €

NOTE: Customers outside the European Union see prices without tax, YOU WILL pay additional taxes in your country and maybe customs duty.

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Blade Type: Gyuto

This knife shape can do almost anything in the kitchen, from preparing meat to cutting vegetables. At first glance, you can see the similarity to the European chef's knife, but the design differences are significant. First of all, Gyuto is thinner so that it flows easily through the cut product; made of better steel, which allows you to maintain the desired sharpness for longer, while being usually lighter than its western cousins, which reduces fatigue while working with it.

This type of knife comes in various variants, shapes and handles. The standard gyuto has a light natural wood handle. Its core should be made of the best steel, which is clad with other softer steel that protects against corrosion, makes the structure more flexible and allows it to be much easier to slim down to restore its original ability to flow through the sliced ​​products. In our store there are also Europeanized gyuto which are very similar to the European chef's knives and try to connect both worlds.

Steel Type: SG2

This steel is powder-coated, high-speed steel. Thanks to the unique production process, this steel has a very high degree of purity, precisely selected chemical composition and an intricately designed structure. It has anoutstanding sharpness at the level of 64 HRC, it is harder than most powder steels, thanks to the significant share of molybdenum and vanadium forming carbides. A significant amount of vanadium, in addition to improving the hardness and abrasion resistance of steel, does not reduce plastic properties, and even improves impact strength and elasticity. The very high content of molybdenum, improving the strength properties, together with chromium also affects the corrosion resistance of this steel. R2/SG2 keeps sharpness for a very long time. In addition, it is maintenance-free,with excellent blades, even better than the iconic ZDP-189. This steel is ideal for professionals who have the highest demands on their tools.

Mainteance: Powder steel

The basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in the appearance of small spots of rust. It is completely unacceptable to wash the knives in a dishwasher, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip. When cutting, do not twist the knife from side to side, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should only be used as a cutting tool, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.

Takeshi Saji

Master Takeshi Saji, born in 1948, hails from Takefu, now part of Echizen city since 2005. Saji's family has been renowned for generations for their
exceptional blacksmithing, which has influenced his mastery in crafting some of the world's finest hunting, kitchen, and ceremonial blades using ancient Japanese manual techniques, made strictly on a custom basis. Each of his handmade kitchen knives is unique, slightly varying from the depicted images due to their individual craftsmanship. Saji primarily uses R2/SG2 powdered steel, one of the hardest available, achieving a remarkable hardness of around HRC 63 +/- 1 on the Rockwell scale,
ensuring extraordinary blade longevity. The handles and sheaths are also crafted with admiration, incorporating rare and natural materials like deer antler, bones, and Olneya tesota, known as ironwood, noted for its impressive hardness and visually pleasing texture.

Additionally, Saji's craftsmanship honors a 7,000-year-old Japanese lacquering technique called Makie Urushi. In 1994, he was awarded the title of Dento-Kougeishi, a traditional master artisan, by the Jof Economy, Trade and Industry, underscoring that like snowflakes, no two of his Echizen Echihamono style forged blades are alike.

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About Japan-knives

Our story (like many others) began with big plans and dreams. We are a group of people with a great passion for Japan, their culture and the knives they create. We wanted to share our passion with you. Each of us specializes in a different field and together we try to create a Japanese knife shop for the 21st century. We do not focus only on sales, the most important thing for us is customer satisfaction, getting to know their impressions of use and the ability to transfer our knowledge to the largest possible audience. To this day, we remember the shock and disbelief after cutting an orange with the first real Japanese kitchen knife we ​​imported. Without thinking and using force. It was enough to take it in two fingers and move it gently - it was "love" from the first cut. Now we know that that impression was just "foreplay" and we learned the real sharpness a few years later.

Tom & Bart Japan Knives Team


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