Knives, collection knife, tactical knives, outdoor knives, pocket knives and tools

Takeshi Saji was born in 1948 in Takefu (Fukui prefecture), a city located roughly in the center of Japan and in the heart of an area for centuries devoted to the production of blades. His workshop is still there, built around the oven thanks to which, for several years now, Takeshi Saji forges steel (especially damascus) with which he makes various models of traditional Japanese knives. The choice of materials for the finishes (mainly natural), the essential lines - evocative of use - and the chromatic combinations of rare impact make his creations unique and unmistakable in the panorama of world cutlery and, at home, they have earned him the prestigious title of Master.

Intended use: kitchen knife, meat, vegetables, fish
Type of production: Artisan
Production Lama: Japan
Blade: Hand forged, laminated damascus with SPG2 sintered steel edge (63 hrc)
Handle: Desert Ironwood
Blade length: 180mm.
Blade thickness: 2.5mm.
Total length: 303mm.
Weight: 239g.
Packaging: Wooden box
Notes: the knife is entirely handmade by Takeshi Saj
Use and maintenance

- Do not cut bones or frozen. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use stones for sharpening and maintenance of the blade.

Intended use: Tactical / Utility

Type of production: Semi-Industrial
Country of production: USA
Blade: full tang in 1075 - 56 / 58HRC carbon steel
Blade treatment: Black Traction Coating
Handle: G10 Black
Blade length: 184mm.
Blade thickness: 7.8mm.
Total length: 318mm.
Balancing: on the guard branch
Weight: 695g.
Sheath: in kydex
Packaging: Transparent plastic bag
Notes: Design by Leo Espinoza

Intended use: Utility

Type of production: Semi-Industrial
Country of production: USA
Blade: full tang in steel 1095 58 / 60HRC
Blade treatment: Black River Wash
Handle: G10 Black
Blade length: 184 mm.
Blade thickness: 7.8mm.
Total length: 318 mm.
Balancing: on the guard branch
Weight: 695g.
Sheath: in kydex
Packaging: Transparent plastic bag
Notes: Emergency whistle - Design by Leo Espinoza

The Operator 7 is huge! TOPS Knives went well with heavy steel and handles to make a hefty, well-balanced knife. It also has those classic American fighting knife aesthetics that make it look as good as it will perform.

Made out of 5/16 "thick 1075, the differentially heat-treated blade with a very strong thorn. The entire handle is also over 1 "thick once assembled to fill out the user's hand much like an ax or hatchet handle would.

Because it is a tool, it's got to be comfortable. It's made for the men that do not back down. This knife will find its place with door kickers, survivalists, and weekend warriors alike. The rounded handles and hand guards make it a joy to use and the finger choil allows the user great precision for finer cuts. The 6.5 "of cutting edge will help you get the work done." The included Kydex sheath with dangler attachment makes it easy to carry into whatever territory you find yourself.

Purpose of use: Collection / Sportsman / Machete

Type of production: Artisan
Blade Production: Japan
Blade: Hand forged, rolled damper with Hitachi Shirogami cutting edge at 64HRC
Blade Treatment: -
Manicure: Wood covered with leather strip
Blade Length: 175mm.
Blade thickness: 5mm.
Closed length: -
Total Length: 315mm.
Closure thickness: -
Balance: -
Weight: 98g.
Closure: -
Clip: -
Sheath: Leather treated
Packing: Carton box
Notes: Hand made entirely by Takeshi Saji

Takeshi Saji - Santoku Kitchen Chef with Maki-e Art - kitchen knife

Use: kitchen knife, meat, vegetables, fish
Type of production: Artisan
Production Lama: Japan
Blade: Forged by hand, damask laminate with edge Hitachi Shirogami to 64HRC
Handle: lacquered wood and painted by hand
Blade length: 175mm.
Blade thickness: 3mm.
Length closed: -
Overall length: 305mm.
Thick when closed: -
Balancing: -
Weight: 204g.
Sheath: lacquered wood and hand painted
Packaging: Cardboard Box
Note: the knife is made entirely by hand by Takeshi Saji, the painting and the chasing of the sheath is made by Master Kouichiro Tsukada with the ancient technique of Maki-e art.

Use and maintenance
- Do not cut bones or frozen. The blade can chip or break. - Hand wash with warm water and pat dry with towel. - Use stones for sharpening and maintenance of the blade.