One Per Customer – Limited Availability
For nearly a century, Takeda Hamono has produced knives that set the benchmark for performance-focused Japanese cutlery. Forged by Shosui Takeda and his small team in Niimi, Japan, these blades are known for their distinctive geometry, tall profiles, and expertly heat-treated Aogami Super steel.
This cleaver features an Aogami Super carbon steel core clad in softer stainless steel, reducing reactivity and simplifying maintenance without compromising cutting performance. Finished with Takeda’s signature kurouchi surface, the blade retains a bold, unmistakable character while offering smoother food release than traditional fully reactive designs.
Despite its exceptionally tall blade height and substantial presence on the board, the Takeda AS Stainless Clad Cleaver remains impressively lightweight and responsive. Thin geometry and acute edge bevels allow the high-performance core steel to shine, delivering excellent sharpness, precision, and efficiency—especially in vegetable preparation and push cutting.
For cooks seeking a thin, tall cleaver with outstanding cutting ability, reduced maintenance, and unmistakable hand-forged craftsmanship, this Takeda cleaver stands in a class of its own.
Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed Aogami Super carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Brand: Takeda Hamono Blacksmith: Shosui Takeda Location: Niimi, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Handle: Rosewood, Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Weight: 12.6 oz (358 g) Blade Length: 222 mm Total Length: 355 mm Spine Thickness at Base: 2.2 mm Blade Height: 105 mm
For nearly a century, Takeda Hamono has produced knives that set the benchmark for performance-focused Japanese cutlery. Forged by Shosui Takeda and his small team in Niimi, Japan, these blades are known for their distinctive geometry, tall profiles, and expertly heat-treated Aogami Super steel.
This cleaver features an Aogami Super carbon steel core clad in softer stainless steel, reducing reactivity and simplifying maintenance without compromising cutting performance. Finished with Takeda’s signature kurouchi surface, the blade retains a bold, unmistakable character while offering smoother food release than traditional fully reactive designs.
Despite its exceptionally tall blade height and substantial presence on the board, the Takeda AS Stainless Clad Cleaver remains impressively lightweight and responsive. Thin geometry and acute edge bevels allow the high-performance core steel to shine, delivering excellent sharpness, precision, and efficiency—especially in vegetable preparation and push cutting.
For cooks seeking a thin, tall cleaver with outstanding cutting ability, reduced maintenance, and unmistakable hand-forged craftsmanship, this Takeda cleaver stands in a class of its own.
Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed Aogami Super carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.
