One of our best selling knives on the site, this Takeda classic 240mm gyuto
occupies the sweet spot for many professional and serious amateur chefs.
Takeda-san makes his gyutos slightly taller than others of its type. As such, this blade is a perfect tool for those looking for a bit more finger clearance between handle and board.
It’s difficult not to gush about this knife maker and his iconic blades. Shosui Takeda has earned his enviable reputation through years of hard work and study, the net result being a comprehensive line of traditional Japanese knives that are as beautiful to look at as they are rewarding to work with. His forging and hardening methods have taken Aogami Super
steel to a level matched by few others. His eye for geometry and grind are likewise sometimes equaled but rarely bettered.
This is one heck of a gyuto! Light and thin. Hard and fast. A knife not to be toyed with. A knife that would and should occupy pride of place in anyone’s roll or block searching for a super sharp, durable, and finely crafted kitchen implement.
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.
Blacksmith: Takeda San
Location: Niimi Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super Steel
Cladding: Soft Iron
Handle: Stained Maple Octagonal
Ferrule: Black Pakka Wood
Size and Height: They vary from knife to knife.
Edge Grind: Even 50/50
Weight: 6.6 ounces
Blade Length: 250 mm (9.75")
Overall Length: 390 mm (15.25")
Thickness at Heel: 2.8 mm
Blade Height: 60.0 mm