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We really love kiritsukes. They are such great looking blades with their almost sword-like appearance. So we asked Takeda-san to make one exclusively for us. He said yes...and so here it is!
The Takeda Classic Kiritsuke 240mm is a blade that straddles traditions. The "proper" kiritsuke is a single bevel knife that features a very flat edge profile and characteristic diamond shaped point. The Takeda kiritsuke knife is a double bevel grind with a kiritsuke geometry and thus is more correctly named kiritsuke gyuto.
Japanese traditional kiritsukes are held in high esteem, and as such are only used by the most skilled of chefs. It is an honor to be able to wield such a blade. Takeda constructs this awesome knife out of Aogami Super steel, a carbon alloy with added vanadium and tungsten. The result is a hard, sharp, and quick-feeling edge and blade. The AS steel core is reinforced with a cladding of soft iron and finished with kurouchi over the top. And if ever a knife deserved that rustic and tough look it’s this one!Blacksmith: Shosui Takeda
Location: Niimi Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Edge Steel: Aogami Super Steel
Finish: Kurouchi
Edge Grind: Even
Weight: 5.8 ounces
Blade Length: 235 mm (9.25")
Overall Length: 375 mm (14.75")
Thickness at Heel: 3.0 mm
Blade Height: 57.2 mm
Handle: Maple Octagonal
Ferrule: Black Pakka Wood
The Takeda Classic Kiritsuke 240mm is a blade that straddles traditions. The "proper" kiritsuke is a single bevel knife that features a very flat edge profile and characteristic diamond shaped point. The Takeda kiritsuke knife is a double bevel grind with a kiritsuke geometry and thus is more correctly named kiritsuke gyuto.
Japanese traditional kiritsukes are held in high esteem, and as such are only used by the most skilled of chefs. It is an honor to be able to wield such a blade. Takeda constructs this awesome knife out of Aogami Super steel, a carbon alloy with added vanadium and tungsten. The result is a hard, sharp, and quick-feeling edge and blade. The AS steel core is reinforced with a cladding of soft iron and finished with kurouchi over the top. And if ever a knife deserved that rustic and tough look it’s this one!
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
10 review(s) WRITE A REVIEW (Reviews are subject to approval) Excellent Takeda knifePosted By: Edward - verified customer
I love the knife, it's very light and sharp. It literally stuck at my cutting board every time I do slice cuts. The metal used is also one of the best material that you can wish for. Overall, I totally love it and its one of my best knife so far.
I love the knife, it's very light and sharp. It literally stuck at my cutting board every time I do slice cuts. The metal used is also one of the best material that you can wish for. Overall, I totally love it and its one of my best knife so far.
Takeda knifePosted By: Edward - verified customer
I love the knife, it's very light and sharp. It literally stuck at my cutting board every time I do slice cuts. The metal used is also one of the best material that you can wish for. Overall, I totally love it and its one of my best knife so far.
I love the knife, it's very light and sharp. It literally stuck at my cutting board every time I do slice cuts. The metal used is also one of the best material that you can wish for. Overall, I totally love it and its one of my best knife so far.
Jaw droppingly beautiful
Agile, great handling slicing knifePosted By: PC - verified customer
The knife handles great and gets laser sharp. Its balanced perfectly for a Japanese grip or a very forward pinch. One thing I didn't expect was how thin and light this knife is but remains fairly stiff with little flex. Its basically a gyuto with a different profile and steep 15 so re-profiling would take some work. OOTB it was sharp and usable. It will fall through tomatoes with a quick touch up on a 6k water stone. Edge holds pretty well too but I've been gentle on the knife.I did order a saya but got one made for a gyuto instead without any communication which I had to return and may get one made locally.
The knife handles great and gets laser sharp. Its balanced perfectly for a Japanese grip or a very forward pinch. One thing I didn't expect was how thin and light this knife is but remains fairly stiff with little flex. Its basically a gyuto with a different profile and steep 15 so re-profiling would take some work. OOTB it was sharp and usable. It will fall through tomatoes with a quick touch up on a 6k water stone. Edge holds pretty well too but I've been gentle on the knife.I did order a saya but got one made for a gyuto instead without any communication which I had to return and may get one made locally.
Product ReviewPosted By: Scott - verified customer
Knife is beautifully weighted , super sharp and a pleasure to work with.I brought CKTG the saya to suit which completed this superb knife.Mark from CKTG personal service was outstanding and very helpful.Product was shipped and received super fast.AAA1 product & service - will not be my last Takeda or CFTG purchase.Now what else needs to be cut up.Love it.Scott
Knife is beautifully weighted , super sharp and a pleasure to work with.I brought CKTG the saya to suit which completed this superb knife.Mark from CKTG personal service was outstanding and very helpful.Product was shipped and received super fast.AAA1 product & service - will not be my last Takeda or CFTG purchase.Now what else needs to be cut up.Love it.Scott
Product ReviewPosted By: Darby party - verified customer
had this beautiful work of art for like 4 months now and all I can say is Wowee!!! Use it every day and still can go from dicing carrots to chive or basil without having to hone it. I can honestly say this knife is the best I have ever used, worth it's weight in gold and every penny I spent on it. Hope to get more knives from Takeda in the future and too order them through chef knives Togo.
had this beautiful work of art for like 4 months now and all I can say is Wowee!!! Use it every day and still can go from dicing carrots to chive or basil without having to hone it. I can honestly say this knife is the best I have ever used, worth it's weight in gold and every penny I spent on it. Hope to get more knives from Takeda in the future and too order them through chef knives Togo.
Product ReviewPosted By: Bill Figueroa - verified customer
Scary sharp out the box, and surprisingly lighter than I expected. The flat profile lends itself to push cutting as opposed to the Western style rockers, but this knife is seriously a joy to use and reduces by prep time with better results.
Scary sharp out the box, and surprisingly lighter than I expected. The flat profile lends itself to push cutting as opposed to the Western style rockers, but this knife is seriously a joy to use and reduces by prep time with better results.
Product Review Product ReviewPosted By: Thiago Guimaraes - verified customer
All in all, I love the knife. Cuts fantastically. Looks amazing (i almost don't want polished knives anymore?almost).It was super sharp out of the box, able to give my arm a nice smooth shave (hey, you gotta test it!). After using it for preping two 6-person meals it was still cutting tomatoes effortlessly. As a test, I stropped in on cardboard a few times and it was back to shaving sharp. No joke there when people say AS steel is the champion of edge-holding.The octagonal handle feels great, really filling my hand with no awkward pressure spots and no slipping. I also felt no need to round the spine or choil. The knife is obviously a little blade heavy, with the balance point right between where AS and the little heart are engraved.Each Takeda knide is hand made, so measurements will vary. Here's a ballpark:Thickness of spine at the handle: 3mmThickness of spine where angle begins 1mmChoil height:34mmBlade height at choil: 52mmBlade height at angle: 42mmSomebody wanting to try some carbon japanese knives (don't forget your tsubaki oil) should definitely think about a kiritsuke-shaped gyuto, as it's really an opportunity to try something new without straying to far. A regular gyuto would be great for many reasons, but a kiritsuke-shaped gyuto is great for all of those reason +1!Mark, the guy who runs the site, was super responsive over email and even handpicked the knife for me. Don't hesitate to contact him. Shipping was fast. With ground it NY in arrived in 2 days.Also note that this knife was specially made for ChefKnivesToGo. There are only a handfull in the world.
All in all, I love the knife. Cuts fantastically. Looks amazing (i almost don't want polished knives anymore?almost).It was super sharp out of the box, able to give my arm a nice smooth shave (hey, you gotta test it!). After using it for preping two 6-person meals it was still cutting tomatoes effortlessly. As a test, I stropped in on cardboard a few times and it was back to shaving sharp. No joke there when people say AS steel is the champion of edge-holding.The octagonal handle feels great, really filling my hand with no awkward pressure spots and no slipping. I also felt no need to round the spine or choil. The knife is obviously a little blade heavy, with the balance point right between where AS and the little heart are engraved.Each Takeda knide is hand made, so measurements will vary. Here's a ballpark:Thickness of spine at the handle: 3mmThickness of spine where angle begins 1mmChoil height:34mmBlade height at choil: 52mmBlade height at angle: 42mmSomebody wanting to try some carbon japanese knives (don't forget your tsubaki oil) should definitely think about a kiritsuke-shaped gyuto, as it's really an opportunity to try something new without straying to far. A regular gyuto would be great for many reasons, but a kiritsuke-shaped gyuto is great for all of those reason +1!Mark, the guy who runs the site, was super responsive over email and even handpicked the knife for me. Don't hesitate to contact him. Shipping was fast. With ground it NY in arrived in 2 days.Also note that this knife was specially made for ChefKnivesToGo. There are only a handfull in the world.
