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Takeda Hamono has been hand crafting knives and tools for nearly a century. Considered benchmark knives by many, Takedas are known for their superbly treated core of Aogami Super steel, very tall blades and for how improbably thin and light the knife is for a hand forged product. Indeed, the kurouchi finish on these knives is completely unique in aesthetic presentation and, along with Takeda’s distinct patterns and profiles, makes these knives absolutely unmistakable with a singular character.
In this series, Takeda has clad the AS core with softer stainless steel to enhance ease of maintenance, reduce reactivity, and generally provide a more user friendly knife without sacrificing any performance. While the stat line of this 210mm gyuto doesn’t indicate that this knife is a true featherweight, when one considers the ultra-tall profile of this knife, and the associated amount of steel that is required to create it, one realizes just how incredibly light the knife actually is for its proportions. Takeda puts some seriously acute edge bevels on this knife which is made possible by the wonderful steel at the core. If you are looking for a thin, tall knife with unmistakable character that is easy to maintain and exhibits exceptional performance in a 210 package, then you need look no further than the Takeda AS Stainless Clad gyuto.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: 6oz
Blade length: 216mm
Total length: 353mm
Spine thickness at base: 2.29mm
Blade height: 62.04mm
In this series, Takeda has clad the AS core with softer stainless steel to enhance ease of maintenance, reduce reactivity, and generally provide a more user friendly knife without sacrificing any performance. While the stat line of this 210mm gyuto doesn’t indicate that this knife is a true featherweight, when one considers the ultra-tall profile of this knife, and the associated amount of steel that is required to create it, one realizes just how incredibly light the knife actually is for its proportions. Takeda puts some seriously acute edge bevels on this knife which is made possible by the wonderful steel at the core. If you are looking for a thin, tall knife with unmistakable character that is easy to maintain and exhibits exceptional performance in a 210 package, then you need look no further than the Takeda AS Stainless Clad gyuto.
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.
**Please see custom saya page for saya information.
Product Reviews
Nothing short of amazing, April 4, 2019Posted By: Timothy C.
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
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 needed, February 28, 2019 Like a laser, but cooks beware. , January 3, 2019Posted By: Max Motter
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.
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 Finished, July 27, 2018Posted By: Corey
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.
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.
Fantastic knife, even better service., August 21, 2017Posted By: Kosta T. - verified customer
This is my 3rd purchase from this website and all I can say is the fantastic selection of high quality knives is not why I keep coming back. Had a question before purchasing which was answered asap. Had a special request for the blade size that was met perfectly. Arrived at my door 2 days after ordering. The customer service Mark provides is unparalleled and should be an example for how online businesses should be run. I always recommend you guys to my co-workers. You've earned my business for the length of my culinary career. Thank you for the knife and the top notch service!
This is my 3rd purchase from this website and all I can say is the fantastic selection of high quality knives is not why I keep coming back. Had a question before purchasing which was answered asap. Had a special request for the blade size that was met perfectly. Arrived at my door 2 days after ordering. The customer service Mark provides is unparalleled and should be an example for how online businesses should be run. I always recommend you guys to my co-workers. You've earned my business for the length of my culinary career. Thank you for the knife and the top notch service!
Among my favorites, if you hate tall santoku knives you just want one Takeda, July 11, 2016Posted By: Nameless Stranger - verified customer
1 people found this review helpful
General feel: 5+Ease of sharpening: 4+ (the heat treat is legendary, mine took a wicked edge after a few strops on a Suehiro Rika 5000)Edge retention: 5 (feels like the sharpness lasts forever, perfect edge without micro chipping)Wedging: 5 (unique profile, almost laser like, Takeda style)Food stickiness: 4 (diced onions and diced potatoes stick to it, almost nothing else)Profile: 5 (it's love or hate here)5/10 OOTB sharpness left much to be desired on my Takeda.
1 people found this review helpful
General feel: 5+Ease of sharpening: 4+ (the heat treat is legendary, mine took a wicked edge after a few strops on a Suehiro Rika 5000)Edge retention: 5 (feels like the sharpness lasts forever, perfect edge without micro chipping)Wedging: 5 (unique profile, almost laser like, Takeda style)Food stickiness: 4 (diced onions and diced potatoes stick to it, almost nothing else)Profile: 5 (it's love or hate here)5/10 OOTB sharpness left much to be desired on my Takeda.
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