Takeshi Saji SRS-13 Gyuto 180mm with Ironwood Yo Handle

Overview

The Takeshi Saji SRS-13 Gyuto 180mm is a compact, high-performance Japanese chef knife forged in Echizen, Japan by master blacksmith Takeshi Saji. This knife combines SRS-13 powder stainless steel with a striking mirror-polished tsuchime hammered finish, giving it excellent edge retention, stainless convenience, and a bold presentation worthy of Saji-san’s reputation.

At 180mm, this gyuto is ideal for cooks who want the versatility of a chef knife in a smaller, more controlled size. It handles everyday prep beautifully, including slicing onions, trimming proteins, mincing herbs, and working through smaller vegetables. The thin spine and nimble tip give it a precise feel, while the Western-style desert ironwood handle adds durability, comfort, and balance.

SRS-13 is a premium powder metallurgy stainless steel known for taking a fine edge and holding it longer than many common stainless steels. For home cooks and professional chefs who want sharpness, edge life, and easier maintenance, this Saji gyuto is a strong choice. The stainless cladding helps reduce rust concerns, while the hammered mirror finish adds visual depth and may help reduce food drag during prep.

Common Questions

Q: Is the Takeshi Saji SRS-13 Gyuto 180mm good for home cooks?

A: Yes. The 180mm blade length is easy to control, making it a great choice for home cooks who want a premium Japanese gyuto without moving into a larger 210mm or 240mm chef knife.

Q: Is SRS-13 stainless steel?

A: Yes. SRS-13 is a stainless powder steel with strong edge retention and good corrosion resistance. It should still be hand washed and dried after use, but it is much easier to maintain than reactive carbon steel.

Q: What is this knife best used for?

A: This gyuto is best for general kitchen prep, including vegetables, boneless proteins, herbs, garlic, onions, and fruit. Avoid frozen food, bones, hard squash stems, and twisting cuts, as Japanese knives are designed for precision rather than abuse.

Q: How should I maintain this knife?

A: Hand wash and dry immediately after use. Use a knife-friendly cutting board, avoid the dishwasher, and maintain the edge with light stropping or proper water stone sharpening. For best performance out of the box, consider adding our Tokushu Knife sharpening service. For regular edge maintenance, pair it with a Tokushu Knife leather strop.

Specifications

• Core Steel: SRS-13 powder stainless steel
• Cladding Type: Stainless mirror tsuchime hammered cladding
• Blade Length: 178mm / 7.0"
• Overall Length: 305mm / 12.0"
• Blade Height: 44mm at heel
• Spine Thickness: 2.2mm
• Weight: 160g / 5.6oz
• Handle Material: Desert ironwood Western handle with stainless bolster
• Edge Grind: 50/50 double bevel
• Hardness: HRC 62-63
• Blacksmith: Takeshi Saji
• Origin: Echizen, Japan

Care

Although this knife is stainless, it should never be placed in the dishwasher. Wash by hand, dry completely, and store safely. Avoid hard bone, frozen food, hard squash stems, and lateral twisting. Use a quality cutting board and sharpen with proper water stones when needed.