Starting Mon. 9/7, Seisuke Knife will be open daily with limited hours!  M 10am-6pm,  T-F 11am-5pm,  S-S 10am-5pm

  • Takeshi Saji SRS13 Hammered Petty Japanese Chef Knife 130mm with Bone Handle - Seisuke Knife
  • Takeshi Saji SRS13 Hammered Petty Japanese Chef Knife 130mm with Bone Handle - Seisuke Knife
  • Takeshi Saji SRS13 Hammered Petty Japanese Chef Knife 130mm with Bone Handle
  • Takeshi Saji SRS13 Hammered Petty Japanese Chef Knife 130mm with Bone Handle - Seisuke Knife
  • Takeshi Saji SRS13 Hammered Petty Japanese Chef Knife 130mm with Bone Handle - Seisuke Knife
  • Takeshi Saji SRS13 Hammered Petty Japanese Chef Knife 130mm with Bone Handle - Seisuke Knife
  • Takeshi Saji SRS13 Hammered Petty Japanese Chef Knife 130mm with Bone Handle - Seisuke Knife
  • Takeshi Saji SRS13 Hammered Petty Japanese Chef Knife 130mm with Bone Handle - Seisuke Knife
  • Takeshi Saji SRS13 Hammered Petty Japanese Chef Knife 130mm with Bone Handle - Seisuke Knife
  • Takeshi Saji SRS13 Hammered Petty Japanese Chef Knife 130mm with Bone Handle - Seisuke Knife
  • Takeshi Saji SRS13 Hammered Petty Japanese Chef Knife 130mm with Bone Handle - Seisuke Knife
  • Takeshi Saji SRS13 Hammered Petty Japanese Chef Knife 130mm with Bone Handle - Seisuke Knife

Takeshi Saji SRS13 Hammered Petty Japanese Chef Knife 130mm with Bone Handle


Our hand crafted stock is extremely limited. Purchase now to avoid any delays!

$299.00

Saji-SRS13-PE130-Bone
Quantity


Takeshi Saji is a famous Japanese-style knife maker. He makes one of the best Japanese knives by using traditional technique and combining it with his unique knife designs. This what gives his knives that adorable custom-made feeling.

Specifications: 
Knife Type: Petty Chef Knife
Steel Type: SRS13 Hammered
Blade Type: Double-edged Blade
Blade Length: 130mm
Blade Height: 34mm
Blade Thickness: 2.0mm
Handle Material: 

Cow Bone (ferrule: Stainless Steel)
Handle Length: 110mm
Weight: 150g

Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade

-- Master Saji Takeshi making a Japanese knife --

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