What makes the Takeshi Saji SRS-13 Gyuto 180 mm special?

Forged in Echizen by legend Takeshi Saji, this 180 mm gyuto pairs SRS-13 powder stainless (HRC 62-63) with a mirror-hammered cladding that sheds food like rain off glass. The laser-thin 2.2 mm spine and 50/50 grind glide through onions yet laugh at daily prep abuse. A full-tang turquoise Western handle—stainless bolster, triple rivets—adds vibrant style and balanced heft at just 160 g. In short: custom-level performance, Western ergonomics, and zero rust anxiety in a compact chef’s knife.

Highlights

Powder-steel edge retention. SRS-13 keeps a screaming-sharp edge 2-3× longer than VG-10.

Mirror Tsuchime cladding. Hammered mesh texture reduces drag and sticking.

Turquoise Western handle. Vibrant, water-resistant composite scales on a full-tang grip with stainless bolster.

Featherweight control. 160 g | 44 mm heel height | nimble tip.

Specifications

Blade length 178 mm / 7.0″

Overall length 305 mm / 12.0″

Blade height @ heel 44 mm

Spine thickness 2.2 mm

Weight 160 g / 5.6 oz

Core steel SRS-13 powder stainless (HRC 62-63)

Cladding Soft stainless, mirror Tsuchime

Edge grind 50/50 double bevel · ≈15° per side

Handle Turquoise composite (Yo), stainless bolster

Blacksmith Takeshi Saji · Echizen, Japan

Care & Use

Hand-wash & dry immediately—never dish-wash.

Avoid hard bone, frozen food, or lateral twisting.

Touch-up on a 1 k/6 k water-stone; strop lightly.

Perfect for

Chefs wanting laser agility with stainless convenience.

Home cooks upgrading from German or VG-10 steel.

Collectors chasing Saji’s limited turquoise series.

FAQ

Is SRS-13 really stainless? Yes—SRS-13 is a high-chrome powder steel, so it resists rust better than VG-10 while holding a harder edge (HRC 62-63).

How often will I need to sharpen it? Most pros touch up every 4-6 weeks; home cooks every 2-3 months, depending on board choice and cutting volume.

Can left-handed users sharpen it easily? Absolutely—the 50/50 factory grind is symmetrical. Maintain ~15° per side.