Takashi Saji is the third generation blacksmith of Saji Knives, Takefu City, Fukui Prefecture. He is one of the pioneer knife makers who brought Japanese knives to the world, he was certified as a traditional knife craftsman at the age of 44 and now in his 70's he is still making beautiful knives.  

Yanagiba 柳刃 Meaning “Willow Leaf” the Yanagiba is a single bevel knife used for slicing fish into sashimi. Another regional version of this knife is the Takohiki 蛸引 or “Octopus puller” which has a square tip.

Ginsan is a high carbon, stainless steel made by Hitachi Steel. It was designed as a stainless steel that has similar sharpening and edge retention to Japanese carbon steels but is also corrosion resistant. This is a great steel for a professional kitchen or as a first Japanese knife.