Unlike many kiritsuke style knives, this 270mm kiritsuke comes with a double-beveled and symmetrically ground blade which adds durability to the edge and an ambidextrous personality to the knife overall. The pattern is excellent for push and pull cutting and the flatter edge also makes it a fairly decent slicer. These characteristics make it a favorite with cooks who see a good bit of protein work, and veggie prep that doesn’t require rocking through large ingredients.
Takeda knives are renowned for their superbly treated core of Aogami Super
steel. Their very tall blades emphasize how incredibly thin and light the knife is, especially for a hand forged blade. The AS inner core is covered with a softer stainless steel in the san-mai style of cladding. This means that the cutting edge and spine are left exposed, so please take care in keeping these parts of the blade clean and dry when not in use.
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 unique character that is easy to maintain and exhibits exceptional performance, then you need look no further than the Takeda Stainless Clad Kiritsuke 270mm.
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
Spine Thickness at heel: 2.3mm
Engraving: Hand Engraved with a stamp
Edge Length: 275mm