One of our best selling knives on the site, this Takeda classic 240mm gyuto occupies the sweet spot for many professional and serious amateur chefs.
Takeda-san makes his gyutos slightly taller than others of its type. As such, this blade is a perfect tool for those looking for a bit more finger clearance between handle and board.
Itís difficult not to gush about this knife maker and his iconic blades. Shosui Takeda has earned his enviable reputation through years of hard work and study, the net result being a comprehensive line of traditional Japanese knives that are as beautiful to look at as they are rewarding to work with. His forging and hardening methods have taken Aogami Super steel to a level matched by few others. His eye for geometry and grind are likewise sometimes equaled but rarely bettered.
This is one heck of a gyuto! Light and thin. Hard and fast. A knife not to be toyed with. A knife that would and should occupy pride of place in anyoneís roll or block searching for a super sharp, durable, and finely crafted kitchen implement.
Please note that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary.
**Please see custom saya page for saya information.
3good, but not as good as I had hoped, February 19, 2016
Posted By: wood
I have had this knife for a little over 3 years. When I first opened the box, it was fantastic and quite sharp. The spine had a little bit of an arc to it, but the edge was straight. After about 1 month of daily use i got a huge chip in the blade while cutting cabbage. I didn't find any dirt or pebbles in the cabbage to have caused something like this. Mark, being awesome, sent the knife to someone to have a new edge put on it free of charge. I was back in business. I own a food truck, it is not climate controlled, so we see extreme temperatures compared to a brick and mortar kitchen. I say this a precursor to the next issue as i wonder if the temperature swings could have any effect. The edge started to get a bow in it just like the spine. It got to the point where it was difficult to make good cuts and the knife would tend to wander through items depending on the part of the edge I was using. I wound up holding the blade with towels and kinda bending it to be straight. So far this has worked and it has stayed pretty straight, but of course it isn't perfect and I feel like I shouldn't have to do so with a knife of this level. I never had that issue with any other knife. The good: the steel is great. It holds an edge well, and doesn't require near the care that my white #1 steel knives require. The finish has worn off some on the left side of the blade from contact with my knuckles, but still not flash rusting. Also vegetables don't stick to the blade, which is a nice thing in my opinion. It is relatively easy to sharpen, not as easy as my white #1 knives, but easier than any stainless knife I've owned. Finish is nice and the handle is great. The shape lends itself well to push or pull cutting, I'd guess I push cut 25% of the time depending of the item. I rarely use a rocking motion, but the curve near the tip is enough to be able to comfortably do so. All that said, my Tojiro Nakiri gets more use and for the price difference I feel like I would not buy this knife again. Without these issues, this knife would be stellar.
I can only describe this knife as a work horse. I recieved my Takeda knife from CKTG about a month ago and I've been using it at the restaurant I work at every day. Nothing compares to how well this knife handles, as well as the edge retention. Even working in a busy restaurant, it's been taking every ingredient I put up against it like a champ. My only mistake was ordering this one as opposed to the stainless variation. I find myself going through a lot more towels during service because of how often I need to wipe the blade dry. Other than that, this knife is one that anyone would be proud to own and use.
There are pluses and minuses with all products and this is no different. I got the custom handle version of this which cost me $520.
Pluses: Very light and very well balanced. Razor sharp. The edge profile is very thin, feels closer to 10 degrees or less than the typical 15 degrees of Japanese knives. Because of its ultra thin profile, it just glides through a cut without much effort. Very easy to sharpen on my 8000 grit ceramic stone.
Minuses: The factory edge is kind of rough, perhaps 3000 grit (just guessing, but no big deal.) The edge is exceedingly fragile because of the ultra thin profile. Although its lightness is a plus, it is also a minus. I tried to cut open a spaghetti squash and it failed miserably because it lacked the mass needed to make an deep entry cut when I swung the knife onto the squash. In fact the effort caused noticeable micro-chipping and micro-denting of the leading edge that took me an half hour to fix on a stone. In comparison my Bob Kramer version of Zwilling 10 chef knife was able to make nice entry cuts into the hard squash due to the Kramer/Zwilling's heavier mass. On the other hand, the Kramer/Zwilling has poor slicing performance due to its thicker edge profile. Unlike the Takeda, the Kramer/Zwilling suffered no damage in the process due to its thicker German cutlery like edge profile. So what is giving the Takeda such nice performance is slicing is also a liability when it comes to chopping very hard veggies. But I don't fault the Takeda knife for being fragile because it's a valid tradeoff. I just have to be selective on choosing the right knife for the job. The Kramer/Zwilling for cutting open very hard veggies and the Takeda for more delicate tasks.
The rustic kurouchi finish on the Takeda doesn't bother me one bit. Mine comes with a lacquer finish on it to prevent rusting. You can apply a coat of Crazy Glue to the side when it begins to wear away.
I have been cooking professionally for over 12 years and I've owned a Global chef knife for quite a while and wanted a serious upgrade. After months of research(everyone on the CKTG forum was extremely helpful. Even Adam Marr gave me his input) I finally decided to go with the Takeda 240mm Gyuto and I could not be happier! Very sharp OOTB. It rusts fairly easily but this is what you should expect from a Aogami Super Steel. I always keep a dry towel and soapy water on my station for this reason and have not had a problem. It sharpens like a dream and has excellent edge retention. I have yet to put this knife to a really fine stone but using what I have(1000 & 4000 shapton gs, leather strop with 0.25 diamond spray and honing steel)has been more than enough to keep this beauty very sharp. I have always used a 210mm chef knnife and was a bit skeptical to jump up in size but it has excellent balance is very light for what looks like a pretty big knife. It has a pretty high profile which I wasn't sure I'd like but now I love it! It is pretty pricey but worth every penny considering it a very worthwhile investment. All in all this is an amazing knife that I will cherish for years to come. Thanks CKTG!
I had two Takedas, but they were smaller knives. The more I used them, the more I became curious about the 240mm Gyuto. The reviews on it were great, but it was so big. I typically like knives with a smaller profile, but I ordered one and gave it a shot. Wow. And I'm glad I did. What a great knife. It is fun to use, takes a great edge, and stays sharp a while. It cuts through tough vegetables like gobo with ease, and I cut a lot of gobo. My only complaint is I don't like cutting potatoes with it. Just feels weird like it sticks a bit in them. All in all, though, I am a huge Takeda fan now.
This is just an amazing knife. So light, yet so well constructed and beautifully designed. This knife is all business - the blade geometry and superb Aogami Supersteel combine to produce simply wonderful performance. Enough said.
I always loved my Henkels 4 Star, but this blade puts a whole new perspective on sharpness. I love my new 240mm gyuto. So sharp, the knife is halfway though the onion before I know it. You need to have a whole new respect for blades with these. I may not recommend these for people used to dull muscle building kitchen knives. You need finese skills and a lot of respect to use this one.
Have used this knife for about 3 months now, almost daily. It's an absolutely beast of a knife. Definitely the best knife I have ever used.
It's a great weight, feels very good in the hand, the blade is incredible and holds a very sharp blade. Don't let the price scare you away, this is definitely worth it. I have definitely noticed the knife has increased my speed, accuracy, and my over all knife skills.
Instead of spending your money on a set of mediocre knives. Buy, one really really good knife. It's totally worth it!
This knife is expensive and needs to be wiped after each use. It is however worth every penny I use it everyday both at home and school. I took a 6000 stone to it out of the box and it was shaving my arm with ease and sticking into my wooden cutting board. I love that this is handmade. Do not buy unless you love the fact that it is handmade and will have imperfections. It has been three months since i sharpened it on a stone but although it is still extremely sharp in comparison to most sharpened knives, it needs a tune up.
This is a fantastic knife with an amazing OOTB edge. I am still unable to use this knife without smiling; it is a complete joy to use. The blade finish is rustic which I love, the handle is great, and sharpening made extremely easy with a large bevel to follow. It is just an astonishing piece of blacksmithing that is worth every penny.
I'm a line cook and use my knives every week in a professional kitchen. I've had this knife for over a year. Feels great and looks great! There are some draw backs. I have to sharpen this knife a lot. I'm defiantly not a pro, but I do sharpen with my own stones and have done so for a while. Its hard to get an edge on this knife. The steel rusts almost instantly before your eyes. The spine itself looked a little bent out of the box but the edge was straight. The knife will bend easily with little pressure. I find my self reaching for other blades when it comes to doing anything important. I would love for this to be my go to knife, but that is not the case.
Beautiful blade, incredibly sharp, nice balance and weight. Finish is not perfect out of the box, a blade chip near the tip and i have had to file the hessel of the knife to remove steel burrs and odd angles...minor details but still should not be overlooked by the manufacturer at this price. Shipping was fast, even overseas to Australia. Will order knives from chefknivestogo again. Thanks!
The biggest problem I have with this knive is trying to stop all my chefs wanting to use it all the time. 20 years in the trade and by far the best cooks-knife I have ever worked with!! Easy to sharpen to razor and well weighted. I use the Takeda handheld whetstone maybe once a fortnight. Special (time-out)care to cleaning and drying after each use is essential.
Of all the knives I have owned, this is, hands down, the best. It is very comfortable to hold, it is very light, it glides through food with ease and it is a masterpiece of a blade. If something were to happen to this knife, I would not hesitate to drop another $330 on it again. It would not be long for me to add another Takeda to my arsenal.
I love this knife. I posted a video on youtube titled my new 240mm Takeda Gyuto showing how sharp it was out of the box. I took a couple minutes and took it to 1000 and then 6000 grit and then ran it on horse leather with 1 micron and stropped it after each step with regular horse leather. 10 minutes worth of work and it was shaving my arms. I have been using it form a month now and it is still sharp as can be without even touching the blade up. I was worried about how tall the blade is but it really fits nice in my hand and didn't take any getting used to at all.
I posted a review several years back, and recently I was asked by a fellow cook, my feelings of the Takeda, and I thought back to my initial review, and thought I should update...
The blade is wide, but the knife is light and nimble, none-the-less. Handle fit and finish is perfect (despite many feelings about the epoxy), and has held up for years. I have seen three other 240mm Takeda gyutos and everyone has a different profile, so maybe knowing what you like (belly vs. flat vs. bird beek etc...) would help when ordering from Mark. The korouchi finish has held up nicely. Blade patinas quickly, with nice blue and pink hues.
I have noticed an overgrind at the heel, as well as an uneven taper on one side, down the spine. Plus, the no-spring bending still bugs me. I love that this knife can be thinned ridiculously, and holds a very steep edge (literally 1/4 inch + bevels). AS steel can be chippy. As far as carbons go, edge retention is great, especially considering the thin edge ( I would highly recommend wood boards for carbon steels).
I have purchased many new knives since this Takeda, yet it remains in the top of my daily rotation. Not sure it deserves a fifth star, but at least a more accurate review...
The Takeda Gyuto is a great knife for the money. It is a pleasure to be using carbon steel once again. The largest chef's knife I can handle is my most useful kitchen knife & CKTG went out of their way to get me the exact length I wanted.
The blade is not as brittle as it looks, holds an excellent edge & is a breeze to sharpen. The knife is very well balanced with excellent blade geometry. The handle is very comfortable but could be a tad beefier but it is no biggie since I hold the knife with my thumb & forefinger on the blade. Maintenance is minimal. Clean & wipe dry with an occasional swipe on a ceramic rod. Rust resistance is excellent.
A fine companion piece to this knife is the amazing Takeda Honosuki made for CKTG. That one knife is so versatile that it replaced all my other knives from paring to boning & everything in between. It has a much heftier handle & wider blade (it is a boning knife) allowing me to get a good grip & bear down hard or light.
Great knives & outstanding customer service at Chef Knives To Go.
Mine arrived from CKTG just a few days ago, and wow, how easy to use. It is quite sharp outr of the box, but its geometry seems to increase its feel of sharpness. I will strop and mirror polish the AS steel in about a month and really get it stupid sharp!! The Takeda blade really makes factory made knives seem inferior, and it wont be the last Takeda I purchase. Extrememly happy. Its a five star knife, and better than my henckels and wustofs by at least 100%
Just took delivery of this beats in time for a cooking video being held at my house. Although the blade is quite a bit taller than I'm used to, I find it impossible to bang my knuckles on the cutting board. The light weight makes routine cutting tasks fun and very efficient. It is by far the finest edge that I own (compared to various Shun and other carbon knives). Cutting across the grain of your cutting board is important- the edge is so fine that I found the edge cutting into the grain- not so with other knives. The appearance may put some off, but for me it is totally secondary to the stellar performance of the knife. It stands out nicely. There is another Takeda in my future! Last, but not least is Mark's professionalism and CKTG's top notch customer service!
I got the 240 mm Takeda Gyuto for my birthday earlier this year. I'm a home chef who happens to love good knives. Out of about a dozen German and Japanese chef's knives this has become a favorite. Most of the reasons were listed by the other reviewers (ex. thin, wide, and light blade; an extremely sharp knife that holds its edge; surprisingly comfortable to hold). In a few months of use, I've lightly honed the knife a few times on a smooth ceramic honing rod. This has been enough to bring the knife back to its original sharpness.
Given the knife's hardness and thinness, I'm not sure how well it'd hold up to careless use and rough handling. I'll never find out. Mine still looks and cuts as when it was new.
The Takeda Gyuto As 240mm is a great knife. It is light and sharp. It has become the knife of choice over the Shun's we have for many of the daily cutting tasks. Liked it so much that we added another Takeda knife (170mm Mioroshi-Bocho) for lighter work.
Chef's Knives To Go was quick and efficient with our purchases, providing quality goods in a trustworthy fashion.
We recommend the firm as a knife source and highly recommend the Takeda cuttlery products.
Beautiful knife in almost all regards. Would have been a five if it weren't for the disgraceful epoxy mess on the collar. Surely a master blacksmith knows epoxy won't stick to steel. Took me hours of work to carefully and judiciously remove the epoxy to expose the otherwise beautiful wood handle and collar.
This is my first Japanese knife and it was worth every penny. Don't waste your money on a big expensive set of German knives, get a hand made Japanese knife and you'll be much happier. It came crazy sharp, but after I ran it over a really good Ohira Suita stone I have from my Razors, this knife could be used for shaving! Not only that, its a joy to sharpen, really easy and takes an incredible edge. Check out the Natural Japanese sharpening stones on this site. They cost more, but worth every penny! I'll be buying 2 more Takeda knives and then getting rid of my Henckels
I have one word for this knife: BUTTER. That's because everything you cut feels like pushing a butter knife through room temperature butter. Wafer thin, or paper thin slices of anything are now a breeze, even squishy tomatoes, hard crusty bread, and parmesan cheese. It's such a joy to use that I have to stop myself from julienning to threads, or mincing to a puree. If you cook you MUST have this knife...and it's a bargain at that price! Damascus steel for under $200? I thought it was going to be a cheap knock off, but this is the samurai-sword quality stuff. Also, arrived very fast and in perfect condition. Bravo!
I have not worked in a kitchen professionally for a long time, but I might still be if I had used a knife of this quality. I love the rustic finish and the fact that function was considered more than fashion (although I find it quite beautiful). The blade is easy to sharpen and stays sharp. The handle feels perfect in my hand, and it makes quick work of everything I have put to it. I am going to get the Banno Bunka next.
This probably the best knife that i have ever own. It is very sharp and has held it edge very well. It also has great weight to it. I'd recommend this knife or any other by him to anyone looking for a great knife that will never let them down. I look forward to purchasing more of his knifes in the future.
I have owned this knife for some time now, and have mixed feelings, although mostly positive. I love the wide blade, its versatile like a cleaver, but not so wide I cannot manipulate the food with my fingers. I like the finish of the handle, although I wish it were a little larger. The metal is super susceptible to rust, almost immediate with acidic product. The metal also seems a little soft. If you bend it, it will not snap back. Also, I find myself having to sharpen this knife more than most of my other knives, but maybe its because it is a go-to....
Beautiful knife, obviously hand made. SCARY SHARP. Not for chopping or rocking the blade to chop vegetables - the edge is somewhat brittle. Perfect for slicing and dicing. If you are willing to spend the money you will be impressed. I will buy another one with a heavier blade the next time my wife lets me splurge.
I'm never buying another kitchen knife unless it is Japanese made. The Takeda knife is a work of art. Beautifully crafted, near perfect balance and weight, the handle is perfect. The ordering process was painless and quick. I would recommend the Takeda knives to any cooking enthusiast or for someone who loves thier kitchen toys. If you want quality, you need to slash the cash. I will be buying more.
It is difficult to express properly the overall quality of the Takeda Gyuto AS 240. It more than excels in all relevant aspects. I have been quite happy with my selection of Shun thinking that was about good as it gets. Quite wrong! As noted by numerous reviews the Takeda Gyuto is a marvelous addition to ones kitchen. It more than lives up to its outstanding reputation. Other reviews have extolled the sharpness and duration of sharpness - I can only concur. Although expecting the lightness - it was greater than expected - extra thin slicing is a breeze. I think my appreciation for the extraordinary quality of the Gyuto is my ordering three other Takeda knives - all other Takedas are likewise supreme - probably will order a couple more.
This is a great knife! Because of its geometry, it's sharper than most knives out of the box. Once you've sharpened it, the edged is nothing short of incredible. Very easy to sharpen: the bevel is already pre-set for you. It does require just a little more care than a stainless, but it is so worth it.
Just received my knife today, very exciting! This thing is a work of art. Also it's a featherweight especially given it's size. Ordered with ease, knife arrived promptly and professionally packaged. This was my first purchase through this site and will definitely be making more purchases in the future.
The Takeda Gyuto AS 240mm is an awesome knife. I like the wide blade that gives plenty of room for fingers and it""s also great for scooping up diced veggies. It is both super light and amazingly sharpe.
This Takeda Gyuto AS is such a pleasure to use. Why? Outstanding geometry and edge retention. It doesn't hurt that it's made of one of the most desirable steels in existence plus it's light and well balanced.
I'm able to make accurate, effortless, paper thin cuts with ease. While I could achieve a product something close to this with my German knives, it took a great deal more effort and the result was never as good for all the trouble. I truly enjoy cutting with this knife, and the Kurouchi finish has been a breeze to keep up withóbecause I understand that it needs to be cleaned and wiped off very shortly after use.
I appreciate that these knives are made individually by hand by a master craftsman. As is the typical trend with Takeda, I got a lot more knife than I paid for. Mine is 256mm. Notice that the 270 mm of this knife is nearly $65 more. Additionally, I asked Mark (of Chef Knives to Go) for a fat belly on the knife. He delivered big time. These knives are not knocked out by the dozens by automated machinery. Also, I disagree with others' assessment that this knife lacks in fit/finish. The Kurouchi finish is what it is, and the rest of the knife is as fine as I've seen. The fit and finish are top notch.
If you're looking for a Japanese gyuto, I'd also take a look at the Moritaka offered here, amongst others. The one offered here uses the same type of steel, i.e. Aogami Super Steel (AS) and also has a Kurouchi finish. I went with the Takeda due to a superior reputation in the knife/foodie forums. However, any lingering concerns about the Moritaka are nominal if you buy from Chef Knives To Go because of their class leading reputation for service after the sale. I'm putting my money where my mouth is as I'll be buying Moritaka petty or yanagiba in the near future.
This Takeda Gyuto is not cheap. That said, it would be the first knife I bought if I needed to replace my collection. The only down side is the regret I feel over the cash I dropped on my Wusthof set that now sits unused taking up space on my counter top.
I have tried a number of higher end German knives before and Globals, but I have never experienced anything as sharp as this knife. It is in a league of its own. It is very thin and lite, but this didn't take too long to get used to. It has greatly improved the amount of work I can do in one day. It is such a joy that I find myself seeking out things to cut. It is addictive.
First I cannot say enough about how incredibly easy the ordering and shipping was from cktg.com. Extremely prompt and arrived in excellent condition. The takeda was at first sight visually stunning, then when you pick it up you get the feeling like the handle was made for my hand and had a strange familiarity like i had been using it for years. the finish was as perfect as hand made can get. In the kitchen it is a work horse and cuts effortlessly. I am without a doubt going to be a return customer to cktg.com and takeda and encourage my co-workers to do the same.
A Best buy in my opinion! Very sharp out of the box. Unique hand made look, and very thin, but WIDE blade...I am pleasantly surprised that I can handle this large knife very easily. The width lets me chop with ease! I liked this one so much, I bought another Takeda...the Banno Bunka! Lots of WOW factor for the Takeda...plus, I don't think I'll have to sharpen for a long time since the AS steel is such a hard, sharp edge. The 240 gyuto is a multi-task knife, equally great with veggies or meats. I was surprised at its versatilty..a jack of all trades knife! The knife is iconic; several people have recognized it at a distance, and begged to let them slice something with it. All were duly impressed!
Simply put, this is a fantastic knife made by a craftsman well deserving of the cult following he and his knives have. For those not familiar with Takedas, please do not be deceived by there seemingly rough appearance. While not as polished as other knives, the amount of care that goes into their creation is nearly unparalleled, especially for the price, and it shows in the knife's performance. They are simply a joy to use, and can take everything I throw at them. They are the ultimate kitchen tool, and as such, they look the part.
Some knives are made by companies, some are made by artisans. Takedas are made by a master blacksmith who has been producing first-class working cutlery for decades. If I could give this a sixth star, I would.
CKTG is at heart a small business so the service is personal. They are one of the rare companies that actually dispatch the order the same day as receiving it and provide tracking information. It is great to deal with an individual by name and itís evident that they take pride and love in what they do.
Had a problem with one of the products and they went out of their way to resolve. I would highly recommend dealing with this company. Itís nice to find a company who cares and they will get me as a return customer.
Mark is great at answering questions for knife nuts of all levels. His service is second to none. Really appreciate the time he puts into every email as well as the free forum he hosts.
Great experience working with Chef Knives to Go. Quick delivery, and they are great about returning emails. I'm actually waiting on my second knife from them. I'm sure there will be more to come.
Loved the instructional videos on the website.
Great service and quick shipping. Best selection of Japanese knives around. I recommend this site to all of my fellow culinary professionals!
Top quality service. None better.
Always the best. Quick shipping, description matches what is delivered and the price, you can't beat them. I always come here to order anything I might need for the kitchen and I am never disappointed.
I ordered several Christmas presents from Chef Knives To Go. Everything arrived as promised and all who received gifts from there were happy with them.
As always, the shopping experience at Chef Knives to Go was excellent. Fast, free shipping, great website description of the product, and the confidence instilled in me because I know that if there are any problems the good people at Chef Knives to Go will help me work it out.
My go to company for kitchen gear. Awesome selection of knives and tools. Super fast shipping. Never had a problem and questions about all products are answered quickly. Great customer service.
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