Takeshi Saji Rainbow knives - the power of fire, the strength of steel, the beauty of the rainbow.

The Rainbow Gyuto knife is a true masterpiece, and what makes it truly unique is its fascinating rainbow-colored patterns! This spectacular effect is achieved by carefully overlapping layers of VG10 steel, copper and brass, making it not only functional but also a visually stunning piece of art that will leave no one indifferent.

The shape of the knife is Gyuto - a universal Japanese knife that perfectly adapts to all tasks in the kitchen. With a blade length of 210 mm, it is considered ideal for both professional chefs and enthusiasts who want the ultimate tool at home. Its functionality and elegance will make every moment of food preparation special.

VG10 steel, known as the "gold standard" in the production of Japanese knives, stands out for its almost perfect corrosion resistance and exceptional ability to retain sharpness. The combination of this steel with multi-layer materials provides long-term durability and reliability.

The handle is designed in an octagonal shape, which provides perfect balance and comfort for right-handed and left-handed users. It is made of Japanese rose and pakka wood.

The knife comes in a premium quality handmade wooden box, which not only protects the knife from scratches but also exudes luxury. This luxurious packaging makes it the perfect choice for a gift that will leave an unforgettable impression.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.
The best way to sharpen Japanese knives is by hand on a stone. Check out our range of sharpening stones.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, parmesan rinds, rinds...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".