Takeda San makes his iconic blades in a small workshop in Niimi Japan. Prized for the excellent treatment of Aogami Super
steel which is found at the core of the knives, and for the unique aesthetic imparted to the blades, Takeda knives have achieved a semi cult status in the knife world. They are iconic in their design aesthetic as much as their performance.
Takeda AS blades have a 50/50 compound grind with an unusually tall and thin edge bevel. The core steel, Aogami Super, is heat treated to achieve a 62 rating on the Rockwell Hardness scale. This allows the knife to retain its ductility, while still being capable of superior edge taking and holding characteristics. The carbon core of the knife is laminated with kurouchi finish over soft iron cladding.
Long petty knives occupy a unique category of knives originating from only a few makers. The knife is essentially a short sujihiki
. These long petties are gaining in popularity for their versatility—some cooks are actually finding them to be a better fit than a gyuto
for many tasks. This petty is excellent for working with peppers, slicing protein, cleaning whole loins for steak, roast, and chop fabrication, for filleting, sushi, and decorative garnishing. You can also use it off the board for peeling and cutting directly into the pot.
Brand: Takeda Hamono
Blacksmith: Shosui Takeda
Location: Niimi, Japan
Construction: San Mai, Hammer Forged
Core Steel: Aogami Super
Handle: Stained Maple Octagonal
Ferrule: Black Pakka Wood
Edge Grind: Even 50/50
Edge Length: 195mm
Blade Height: 30mm