After 5 years of running this business we have finally got this masters knives. He is one of the great makers of Japan and has been awarded the distinction of living treasure. He is also one of the makers who set up Takefu knife village.

SHAPE: Slicer or sujihiki. A Japanese carving knife suitable for thin slicing.

STEEL: Aogami (blue paper) super steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The super part indicates the highest amount of carbon steel - at up to 1.5% - out of the blue series steels. This has then been hardened to 63-64 rockwell making it very hard and capable of retaining an edge for a very long time. The blue steel core has then been wrapped in stainless steel making maintenance easy.

FINISH: Kurouchi. This rustic finish is achieved by leaving the forge scale on that forms during the knife's production. It not only looks great but gives some protection against rust.

Tsuchime. This is a hand hammered finish that is not only beautiful but also functional. The small depressions stop food sticking to the knife. This finishes comes in many different forms from the traditional round hammer marks to more modern patterns.

HANDLE: Desert Ironwood Western Handle

BLADE LENGTH: 240mm and 270mm.

MAKER: Saji - Takefu, Japan

BEST FOR: Something really special for attacking that roast.

SAUNDERS SAYS: "Crikey, those handles."

These knives are hand-forged so there may be slight variations in measurements and finishes.