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Sasanoha literally means 'leaf of bamboo.' This knife has a great shape that is a blend of a traditional yanagiba and a shortened-height gyuto. The blade is similar to Sabatier's iconic French chef knife and is very maneuverable, almost like a tall sujihiki.
Takeda-san only makes a few of these knives each year so they fall out of stock very quickly.
The knife is thin and hard, being made from Aogami super steel with a soft iron cladding. The core steel is hardened to a Rockwell of 61-63 HRC, a nice spot for this fine steel.
The 180mm length blade is light in weight and fast in action. It carries a very fine grind and sharpens to a razor edge. One that will stay true through many cutting sessions.
The Takeda Sasanoha 180mm is a beautiful knife featuring a lovely Hamon line running full length along the blade. The well balanced handle is finely crafted from maple.Blacksmith: Shosui Takeda
Location: Niimi Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super
Cladding: Soft Iron
Edge Grind: S Grind 50/50
Blade length: 186mm
Total length: 320mm
Weight: 3.4oz
Spine thickness: 2.1mm
Blade height: 46mm
Handle: Maple Octagonal
Ferrule: Black Pakka Wood
Takeda-san only makes a few of these knives each year so they fall out of stock very quickly.
The knife is thin and hard, being made from Aogami super steel with a soft iron cladding. The core steel is hardened to a Rockwell of 61-63 HRC, a nice spot for this fine steel.
The 180mm length blade is light in weight and fast in action. It carries a very fine grind and sharpens to a razor edge. One that will stay true through many cutting sessions.
The Takeda Sasanoha 180mm is a beautiful knife featuring a lovely Hamon line running full length along the blade. The well balanced handle is finely crafted from maple.
Please know 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.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) An amazing knife, May 7, 2020Posted By: Bill - verified customer
I've been using my new Takeda knife now for a little over a month. I touched it up on an extra fine diamond stone that I have for my chisels and plane blades. It was very sharp right out of the box, but even sharper after a couple of passes on the stone. I really like the very shallow bevel, it makes it easy to feel the bevel against the stone.
I'm still unleaning technique I used with my old, thicker, and not as wicked sharp knives. It takes almost no pressure to just zip through a chopping board of any veggie. Really nice. The length is very practical and handy.
With the stay at home orders here in Ohio, I had a small piece of quilted maple and found the time to make a saya for it too.
Thanks for a great tool that I'll enjoy using for many years.
I've been using my new Takeda knife now for a little over a month. I touched it up on an extra fine diamond stone that I have for my chisels and plane blades. It was very sharp right out of the box, but even sharper after a couple of passes on the stone. I really like the very shallow bevel, it makes it easy to feel the bevel against the stone.
I'm still unleaning technique I used with my old, thicker, and not as wicked sharp knives. It takes almost no pressure to just zip through a chopping board of any veggie. Really nice. The length is very practical and handy.
With the stay at home orders here in Ohio, I had a small piece of quilted maple and found the time to make a saya for it too.
Thanks for a great tool that I'll enjoy using for many years.
