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Shosui Takeda is a third-generation master blacksmith who was born and raised in Niimi, Okayama in Japan. After Shosui graduated from university he went to work in Tokyo. He later returned to his hometown of Niimi to succeed his father as Master Blacksmith for Takeda Hamono. Since 1985 he has strived and studied to produce the very best hand-forged blades and tools. We believe his hard work has paid off.
The Classic Banno Petit falls in the middle of petty knife sizes, which usually range from 120mm to 160mm. These knives are made completely by hand and use Aogami Super Steel as their center core. The blade is then clad with a softer carbon steel with a rustic yet beautiful kurouchi finish.
Even though this is a mid-size blade there is nothing mid-weight about it. This is an extremely light knife, which when combined with its super thin geometry, makes for a fast and precise cutter that might just become your go-to blade for all but the largest jobs around the kitchen.
The Takeda Classic Petit, like the other knives in the line, takes an edge easily and maintains it through the longest sessions. Highly recommended!
The Classic Banno Petit falls in the middle of petty knife sizes, which usually range from 120mm to 160mm. These knives are made completely by hand and use Aogami Super Steel as their center core. The blade is then clad with a softer carbon steel with a rustic yet beautiful kurouchi finish.
Even though this is a mid-size blade there is nothing mid-weight about it. This is an extremely light knife, which when combined with its super thin geometry, makes for a fast and precise cutter that might just become your go-to blade for all but the largest jobs around the kitchen.
The Takeda Classic Petit, like the other knives in the line, takes an edge easily and maintains it through the longest sessions. Highly recommended!
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.
Reviews
9 review(s) WRITE A REVIEW (Reviews are subject to approval) Transitioning, December 25, 2017Posted By: Craig Guinn - verified customer
From Shun to these individual knives. Im a home chef. I actually think about this thing and pick it up for no reason. I trimmed a fillet yesterday holding it in one hand, not touching the board. I sharpened it with 8000 grit water stone and finished it with one micron paste on balsa and 1/4 micron paste on leather, using the kit from here. I like knowing the smith and steel and history. Still cheaper than a katana.
From Shun to these individual knives. Im a home chef. I actually think about this thing and pick it up for no reason. I trimmed a fillet yesterday holding it in one hand, not touching the board. I sharpened it with 8000 grit water stone and finished it with one micron paste on balsa and 1/4 micron paste on leather, using the kit from here. I like knowing the smith and steel and history. Still cheaper than a katana.
Excellent, November 10, 2017Posted By: JamesD - verified customer
This knife is "scary" sharp, so much so that it sticks into the Hinoko board I am using and I am barely pushing through the vegetables. I am no chef or professional, just an average everyday user who enjoys cooking. Started with Wusthof many years ago, then recently Shun (Fuji), and now Takeda, so that is my frame of reference. I sharpen my Wusthof's on the Wicked Edge system and they are as sharp as anybody can get them, but they still don't compare to the performance of this knife due to the thinness of the bevel (and thus why Japanese knives are so awesome to use). I think the only difficult decision is which knife to get next, and AS or NAS?
This knife is "scary" sharp, so much so that it sticks into the Hinoko board I am using and I am barely pushing through the vegetables. I am no chef or professional, just an average everyday user who enjoys cooking. Started with Wusthof many years ago, then recently Shun (Fuji), and now Takeda, so that is my frame of reference. I sharpen my Wusthof's on the Wicked Edge system and they are as sharp as anybody can get them, but they still don't compare to the performance of this knife due to the thinness of the bevel (and thus why Japanese knives are so awesome to use). I think the only difficult decision is which knife to get next, and AS or NAS?
Product Review, April 25, 2014Posted By: Leo Barr - verified customer
Almost weightless! These are easy to sharpen since the blade road angle is to the very edge this makes for a good thin geometry and will allow people with low sharpening skills to sharpen them.There is something almost organic about such a knife as compared to mass produced knives . Well worth the money!
Almost weightless! These are easy to sharpen since the blade road angle is to the very edge this makes for a good thin geometry and will allow people with low sharpening skills to sharpen them.There is something almost organic about such a knife as compared to mass produced knives . Well worth the money!
Product Review, November 8, 2012 Product Review, May 18, 2012Posted By: Stu Mergler - verified customer
This is a great small utility knife for Vegetable Preperation. Being a busy chef I use it everyday. I use the Takeda handheld sharpening stone on it maybe once a fortnight(do not use a steel)for maybe 10 minutes.I have had it for over a year and it is still razor sharp and a pleasure to use. Can be a issue with the carbon oxidation if not cleaned and thoroughly dried after each use. Awsome knive!!
This is a great small utility knife for Vegetable Preperation. Being a busy chef I use it everyday. I use the Takeda handheld sharpening stone on it maybe once a fortnight(do not use a steel)for maybe 10 minutes.I have had it for over a year and it is still razor sharp and a pleasure to use. Can be a issue with the carbon oxidation if not cleaned and thoroughly dried after each use. Awsome knive!!
Product Review, November 16, 2011 Product Review, May 1, 2011Posted By: Joe S. - verified customer
This is the Takeda Knife that convinced my wife that I wasn't silly for buying expensive knives. She can't put it down and uses it for everything. Perfect for fruits and vegetables and all around small knife work. It is a must for your Takeda collection. I initially wanted a really short one (10cm or less), but 13-15 cm is perfect for this knife.
This is the Takeda Knife that convinced my wife that I wasn't silly for buying expensive knives. She can't put it down and uses it for everything. Perfect for fruits and vegetables and all around small knife work. It is a must for your Takeda collection. I initially wanted a really short one (10cm or less), but 13-15 cm is perfect for this knife.
Product Review, December 3, 2010 Product Review, November 15, 2009Posted By: RobinW - verified customer
Ahhhh, it cuts like a dream. Freshly sharpened the edge is fantastic.Light as a feather and very nimble.Blade is very thin and flexes a little.Kuro-Uchi might not be for everyone but is said to contain the soul of hte knife.
Ahhhh, it cuts like a dream. Freshly sharpened the edge is fantastic.Light as a feather and very nimble.Blade is very thin and flexes a little.Kuro-Uchi might not be for everyone but is said to contain the soul of hte knife.
