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For nearly a century, Takeda Hamono has produced knives that set the standard for performance-driven Japanese cutlery. Forged by Shosui Takeda and his small team in Niimi, Japan, these blades are known for their distinctive geometry, tall profiles, and exceptional cutting efficiency.
This gyuto features an Aogami Super steel core, heat treated to deliver excellent edge retention, sharpness, and durability. The blade is ground with Takeda’s characteristic even 50/50 compound grind and thin, acute edge bevels, allowing it to move effortlessly through food while maintaining excellent edge stability. Despite its ultra-tall profile and substantial blade height, the knife remains impressively lightweight and well balanced in hand.
The carbon steel core is clad in softer stainless steel and finished with Takeda’s signature kurouchi surface. This san mai construction reduces reactivity and simplifies maintenance while preserving the crisp feedback and cutting feel that Takeda knives are celebrated for. For cooks seeking a thin, tall gyuto with outstanding performance and unmistakable hand-forged character, this knife stands among the very best.
Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Brand: Takeda Hamono Blacksmith: Shosui Takeda Location: Niimi, Japan Construction: San Mai, Hammer Forged Core Steel: Aogami Super Cladding: Stainless Finish: Kurouchi Handle: Rosewood, Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Weight: 6 oz Blade Length: 216 mm Total Length: 353 mm Spine Thickness at Base: 2.29 mm Blade Height: 62 mm Saya Included and test fit
For nearly a century, Takeda Hamono has produced knives that set the standard for performance-driven Japanese cutlery. Forged by Shosui Takeda and his small team in Niimi, Japan, these blades are known for their distinctive geometry, tall profiles, and exceptional cutting efficiency.
This gyuto features an Aogami Super steel core, heat treated to deliver excellent edge retention, sharpness, and durability. The blade is ground with Takeda’s characteristic even 50/50 compound grind and thin, acute edge bevels, allowing it to move effortlessly through food while maintaining excellent edge stability. Despite its ultra-tall profile and substantial blade height, the knife remains impressively lightweight and well balanced in hand.
The carbon steel core is clad in softer stainless steel and finished with Takeda’s signature kurouchi surface. This san mai construction reduces reactivity and simplifies maintenance while preserving the crisp feedback and cutting feel that Takeda knives are celebrated for. For cooks seeking a thin, tall gyuto with outstanding performance and unmistakable hand-forged character, this knife stands among the very best.
Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.
Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.
Reviews
9 review(s) WRITE A REVIEW (Reviews are subject to approval) Greatest knife I’ve ever held. , January 6, 2026Posted By: Tanner Copeland
As a professional chef and knife collector I’ve had my fair share of knives. This Takeda is hands down the finest piece or craftsmanship I’ve had the pleasure to use. Not only is this knife incredible but the customer service with CKTG is top notch, I couldn’t be more happy all around and I’ll be returning to CKTG for future purchases.
As a professional chef and knife collector I’ve had my fair share of knives. This Takeda is hands down the finest piece or craftsmanship I’ve had the pleasure to use. Not only is this knife incredible but the customer service with CKTG is top notch, I couldn’t be more happy all around and I’ll be returning to CKTG for future purchases.
The hype is real, nothing like a Takeda Posted By: Bishara
53 people found this review helpful
I’ve had this knife for 6 months, it’s been on the stones exactly two times. Unbelievable edge, almost no stick, light and so fast. Professional use in a high volume kitchen. Flys through food. Pepper skin, galangal, cooked meats, onion skin. The light weight took some time to get use it, stays sharp forever. Once to get to the stone, it does take a little finesse. Well worth the effort.
53 people found this review helpful
I’ve had this knife for 6 months, it’s been on the stones exactly two times. Unbelievable edge, almost no stick, light and so fast. Professional use in a high volume kitchen. Flys through food. Pepper skin, galangal, cooked meats, onion skin. The light weight took some time to get use it, stays sharp forever. Once to get to the stone, it does take a little finesse. Well worth the effort.
Takeda 210 Just the best... YessssssPosted By: Daniel Harrington - verified customer
51 people found this review helpful
First off, Chefknivestogo is awesome. The owner answered my phone call and picked me a version of this knife that I told him I was looking for. A+ service as always. The knife. Amazing. The height is something to behold. This is something I absolutely treasure about Takeda knives. What can I say that hasn't been said before? Food release is amazing. Lightweight even for it's size. Sharp out of the box. Takeda knives don't have lightning bolt patterns or damascus, their beauty is in their ruggedness and function.
51 people found this review helpful
First off, Chefknivestogo is awesome. The owner answered my phone call and picked me a version of this knife that I told him I was looking for. A+ service as always. The knife. Amazing. The height is something to behold. This is something I absolutely treasure about Takeda knives. What can I say that hasn't been said before? Food release is amazing. Lightweight even for it's size. Sharp out of the box. Takeda knives don't have lightning bolt patterns or damascus, their beauty is in their ruggedness and function.
Nothing short of amazingPosted By: Timothy C.
50 people found this review helpful
I already own the 170 bunka, loved it so much i decided to get a 210 gyuto as well. I have to say it was a great decision. The edge these things come with are nothing short of amazing. Insanely thin blades with super grinds. I highly suggest buying one if you can afford it. Onions, carrots, meats all just glide off this thing like water off a rock. I will be buying more
50 people found this review helpful
I already own the 170 bunka, loved it so much i decided to get a 210 gyuto as well. I have to say it was a great decision. The edge these things come with are nothing short of amazing. Insanely thin blades with super grinds. I highly suggest buying one if you can afford it. Onions, carrots, meats all just glide off this thing like water off a rock. I will be buying more
you're just what i neededPosted By: dave joachim - verified customer
43 people found this review helpful
super light and thin, a little flexy, but wicked sharp and good edge retention. the deep heel gives it a santoku feel but with a longer blade, which is just what i wanted. a vegetable workhorse.
43 people found this review helpful
super light and thin, a little flexy, but wicked sharp and good edge retention. the deep heel gives it a santoku feel but with a longer blade, which is just what i wanted. a vegetable workhorse.
Like a laser, but cooks beware. Posted By: Max Motter
38 people found this review helpful
This knife shreds. Out of the box I didn't even touch the factory edge for a couple of weeks, opting to use it at my jobs.
I currently work sushi and a hot line, and tend to process a lot of alliums (negi, onions, garlic, etc) as well as proteins and vegetables. I would recommend this knife for everything up to but not including a squash in terms of hardness.
The blade profile is a little big for some of the stations I work, which inadvertently protects the edge more than not. I really love the height, and the weight (or lack thereof) makes for huge ease of use, which boosts stamina. I've never been more confident staring down a pile of onions, while still able to mince a shallot or ginger super fine.
First thing I noticed is that there seemed to be a thin clear-coat-ish finish that came off in spots. This protects the stainless kurouchi finish itself, which has started to wear off, again in patches. I don't mind so much because any kurouchi knife will patina over time, especially under duress. However, I think this has partially hindered the knife to be kind of sticky.
The factory edge lasted great- up until the point where I micro-chipped it around the middle of the blade. I prefer the zero edge style of the bevel for all my knives, so fixing it and bringing back up to a polish wasn't a huge issue. I will say that this knife requires a lot of high grit polishing and honing to remain razor sharp.
I bought this knife because I wanted a taller profile, wieldable, workhorse of a knife. To be honest, I got most of those things, but not all. I'm honestly afraid to use it too much for fear of chipping or even snapping it. This is an amazing knife that requires me to be 100% focused on how I'm using it. Everyone who picks it up remarks at how light it is. I would recommend anybody considering a Takeda to go for it, but Its not a knife to beat up.
38 people found this review helpful
This knife shreds. Out of the box I didn't even touch the factory edge for a couple of weeks, opting to use it at my jobs.
I currently work sushi and a hot line, and tend to process a lot of alliums (negi, onions, garlic, etc) as well as proteins and vegetables. I would recommend this knife for everything up to but not including a squash in terms of hardness.
The blade profile is a little big for some of the stations I work, which inadvertently protects the edge more than not. I really love the height, and the weight (or lack thereof) makes for huge ease of use, which boosts stamina. I've never been more confident staring down a pile of onions, while still able to mince a shallot or ginger super fine.
First thing I noticed is that there seemed to be a thin clear-coat-ish finish that came off in spots. This protects the stainless kurouchi finish itself, which has started to wear off, again in patches. I don't mind so much because any kurouchi knife will patina over time, especially under duress. However, I think this has partially hindered the knife to be kind of sticky.
The factory edge lasted great- up until the point where I micro-chipped it around the middle of the blade. I prefer the zero edge style of the bevel for all my knives, so fixing it and bringing back up to a polish wasn't a huge issue. I will say that this knife requires a lot of high grit polishing and honing to remain razor sharp.
I bought this knife because I wanted a taller profile, wieldable, workhorse of a knife. To be honest, I got most of those things, but not all. I'm honestly afraid to use it too much for fear of chipping or even snapping it. This is an amazing knife that requires me to be 100% focused on how I'm using it. Everyone who picks it up remarks at how light it is. I would recommend anybody considering a Takeda to go for it, but Its not a knife to beat up.
Very Nicely FinishedPosted By: Corey
52 people found this review helpful
I was a little hesitant to pull the trigger on this since it was my largest knife purchase yet and I've seen some naysayers on some forums. But when I got it first thing I checked is the choil and the grind looks amazing. Very thin, and thinner in the middle then at the edge. Only ever so slightly. The finish is amazing. It was sharp out of the box, but it will still need my touch to get it crazy sharp. I'm currently demoing the kitchen so I haven't had much time with this, except some mushrooms at my parent's house. And I love the feel, and the height of the blade. I can't wait to use it more.
52 people found this review helpful
I was a little hesitant to pull the trigger on this since it was my largest knife purchase yet and I've seen some naysayers on some forums. But when I got it first thing I checked is the choil and the grind looks amazing. Very thin, and thinner in the middle then at the edge. Only ever so slightly. The finish is amazing. It was sharp out of the box, but it will still need my touch to get it crazy sharp. I'm currently demoing the kitchen so I haven't had much time with this, except some mushrooms at my parent's house. And I love the feel, and the height of the blade. I can't wait to use it more.
