On All Domestic Orders Over $60
- Knife Brands
Knife Brands- Anryu Knives
- CCK Cleavers
- Custom Knives
- Daovua Knives
- Doberman Forge
- Doi Knives
- Fujiwara Knives
- Gihei Knives
- Goko Knives
- Harukaze Knives
- Hinoura Knives
- Ishikawa Knives
- Kajiwara Knives
- Kamo Knives
- Kanehide Knives
- Kato Knives
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kurosaki Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masutani Knives
- Matsubara Knives
- Knife Types
Knife Types- Boning Knives
- Bunka Knives
- Bread Knives
- Chef Knives
- Cleavers
- Custom Knives
- Deba Knives
- Fillet Knives
- Folding and Hunting Knives
- Funayukis
- Gyutos
- Hankotsus
- Honesukis
- Kiritsukes
- Kogatanas
- Kurouchi Knives
- Left Handed Knives
- Nakiris
- No Handle Knives
- Oyster Knives
- Paring Knives
- Petty Knives
- Santokus
- Steak Knives
- Sujihikis
- Sushi Knives
- Usubas
- Yanagibas
- Shop All
- Accessories
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
Of all the kitchen knives made in Japan, one line stands out as truly unique and recognizable over all others. Shosui Takeda is a third generation blacksmith who has become recognized as one of the masters in forging blades from the high-quality carbon steel called Aogami Super Steel (AS). His knives are made entirely by hand with his small staff of smiths and craftsmen.
The unique aesthetic character of Mr. Takeda’s knives is highlighted by the beautiful kurouchi finish and oversized blade dimensions, which are exceptionally tall, laser thin, and extremely light for their size. This knife is made with a 50/50 compound grind and a very tall, acute edge bevel. The kurouchi finish on these knives is smoother than on the Takeda Classic line, though the aesthetic character of the knives remains intact.
Takeda gyutos are by nature very tall blades, so this sasanoha can be thought of as a short-in-height gyuto. It is an excellent choice for those who enjoy the aesthetics, construction, and steel used by Takeda but prefer a gyuto style knife with a more common blade height-to-length ratio.
The handle is very well made from rosewood with a black pakka wood ferrule.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: 5 ounces
Blade Length: 275 mm
Overall Length: 415 mm
Thickness at Heel: 2 mm
Blade Height: 50.0 mm
The unique aesthetic character of Mr. Takeda’s knives is highlighted by the beautiful kurouchi finish and oversized blade dimensions, which are exceptionally tall, laser thin, and extremely light for their size. This knife is made with a 50/50 compound grind and a very tall, acute edge bevel. The kurouchi finish on these knives is smoother than on the Takeda Classic line, though the aesthetic character of the knives remains intact.
Takeda gyutos are by nature very tall blades, so this sasanoha can be thought of as a short-in-height gyuto. It is an excellent choice for those who enjoy the aesthetics, construction, and steel used by Takeda but prefer a gyuto style knife with a more common blade height-to-length ratio.
The handle is very well made from rosewood with a black pakka wood ferrule.
Email Us: 
