This Takeda Sujihiki (Shosui calls it a Yanagiba but it's 2 sided) measures aproximately 215mm on the blade but can vary slightly since each is hand hammered and forged. The Suji is a slicing knife that can be used for sushi or carving roasts. The blade is Aogami Super Steel (AS) which is a high-carbon steel alloy with vanadium. The knife comes with an octagonal, rosewood handle.
Takeda Blacksmith was founded in 1920 and moved to Niimi in 1951 and produce hand-forged blades and tools such as kitchen knives, hoes, hatchets, etc. The third generation master blacksmith, Shosui Takeda has succeeded in forging blades from the high quality carbon steel, Aogami Super Steel (AS). The blades consist of "AS", forged in its entirety by hand, as it has been done for generations. Each blade holds its edge extraordinarily well and resharpens easily.
Each one is different so please remember this when you see these stats. Here are the specs on a random one I pulled out of a box:
Interesting little knife. For the size it would be a great one to have if you work on the line and are cool with caring for carbon. Since this is more of a suji (as it’s double bevel) out of the box was the sharpest edge I’ve ever felt. Great for use on meats as it was meant for,but also don’t worry about using it on soft to medium hard food. Takes a very keen edge due to the AS steel,and will hold it a good while. I do however have to knock it down to 4 stars on two things:
1. The handle is really close to the choil so stropping and sharpening you need to make sure that you don’t ding the handle.
2. There is a very large gob of epoxy where they fixed the handle. Now,on a less expensive knife I wouldn’t worry to much,but since this isn’t I wasn’t expecting it.
Over all though the good more than out weights the bad for the small things that are wrong. And the usual great service from Mark.