Takeda Hamono was founded in 1920 and moved to Niimi, Okayama in Japan in 1951. The third generation of these master blacksmiths, Shosui Takeda, is renowned for his masterful ability in forging blades from the high quality carbon steel, Aogami Super Steel (AS) from Hitachi Metals, Ltd. Made entirely by hand, Takeda ďASĒ blades have a hardness of 61-63 HRC. Initially after the quenching process, the blades have a hardness 67 HRC, but following two days and two nights of tempering, they are brought down to a more user-friendly hardness of about 62. This results in a blade which is extremely resilient, but easy to sharpen.
Generally speaking, the funayuki blade is more pointed with a flatter belly than you would find on a gyuto. The pointed tip and slightly smaller blade area make for a lighter and more agile knife. Itís a great all-around knife, especially for those preferring a push/pull cutting action. A lovely rustic kurouchi finish and Stained Maple Octagonal handle complete the package.
Weight: 3.3 ounces
Blade Length: 165 mm - 185 mm
Overall Length: 315 mm (12")
Thickness at Heel: 2.4 mm
Blade Height: 58 mm
Handle: Maple Octagonal Handle
Ferrule: Black Pakkawood
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.
Been using mine for about a month now, and I wanna give my honest review on the knife. Received mine with an ok OOTB edge. I might rate it at 7/10. But when I touched the edge up on a shapton 8000 grit, then stropped it on some leather, this baby plowed through veg like its butter. Many people complain about takeda knives' wedging issues due to the zero grind (prominent shoulder on the edge). Didnt have a single problem with mine. EXCELLENT food release! The knife wasn't that reactive at all, BUT it will patina sooner or later. My knife started to patina when I started to use it on onions, lemons, or any type of acidic food. The cladding wasnt reactive at all, but after a month of steady use and proper maintenance, the cladding started to turn to a beautiful dark grey. Haven't sharpened the knife yet, just the usual touch ups on the 8000 grit stone and I have to say, the edge retention of this knife is amazing. All in all, if you want an all around knife, Do not hesitate to grab this knife. People are right, there's just something magical about takedas. And you have to try it out and be amazed like I am. Thumbs up for CKTG for an awesome customer service and 9999x thumbs up for this knife!
For those who are looking for the perfect all-rounder, this is it. Thin, fast, tall, perfect balance, perfect food release, fantastic fit & finish... the list goes on. My blade is 180mm with a perfect balance, exactly on the pinch grip. I could not believe the balance when I opened the box I have never had a knife that good!! The thing is so thin and so sharp it is like the fastest F1 car. You will destroy prep with one of these, it's so light and agile you can go all day with no fatigue. The only downside is the level of care needed to maintain this knife perfectly. As a result, I now own the stainless clad one as well (it can take more abuse). I use that for all my commercial cookery and keep my original knife for home. Takeda knives are bad arse... I have five all up and will get more with time.
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Very grateful such a dedicated and informative group of people provide excellent steel at competitive prices with superior customer service! A million thank yous!
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