Takeda san calls this knife a Kiritsuke but it's made just like his bunka
knife except longer so we're using both names. Regardless this is a general-purpose knife with a really cool shape. This 210mm version is the perfect size to be used as a gyuto
/chef knife for most tasks in the kitchen.
Shosui Takeda specializes in hand forging blades from the highest quality Aogami Super
Steel (AS), which is high in carbon and has added Vanadium for strength and durability. Each blade holds its edge extraordinarily well and resharpens easily.
The blades are marked with “AS” and Takeda’s signature. They are forged entirely by hand, as has been practiced for three generations. The blade measurements are rough aproximations since Shosui does these by eye without a template. The blade of the bunka is made thin for amazing slicing ability.
Following this lengthy process another artisan member of the Takeda team completes the knife with a natural maple handle featuring a custom contoured octagonal pattern and ebony ferrule. The nakago, or tang, is then sealed with a natural waterproof resin.
This unusual and useful knife will appeal to anyone who values true handmade tools steeped in a rich history of craftsmanship.
Blacksmith: Takeda san
Location: Niimi Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super Steel
Edge Grind: Even /
Handle: Stained Maple Octagonal
Ferrule: Black Pakka Wood
Weight: 5.4 ounces
Length on edge: 210-215mm
Spine Thickness at Heel: 3mm
Blade Height: 65mm
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.