Takeda Stainless Clad Bunka
Third-generation blacksmith Shosui Takeda is renowned for his work using Aogami Super
Steel to make his iconic kitchen knives. Takeda knives are instantly recognizable due to their kurouchi finish and unusually tall blade height. The combination of these design elements lends the knives a weapon-like appearance.
The knife featured here comes from the Stainless Clad collection, wherein the core AS steel is covered with a layer of softer stainless steel. The outer layer is applied to either side of the blade but not over the spine. This technique is called “san mai,” and it refers to the Japanese translation meaning three flat things. This process offers the practical and visible advantage of a superb cutting edge with a corrosion-resistant exterior. Corrosion can be avoided by keeping the exposed portion of the non-stainless part of the blade clean and dry after each use.
The blade length of these knives runs a bit longer than advertised, around 220mm. Each handmade blade will be slightly different in length and height. The cutting edge is ground with a 50/50 bevel. The blade face is finished with a kurouchi coating all the way to the edge and hand-engraved kanji characters add to the traditional look of this great looking knife.
This is a wonderful all-arounder which should find favor with users wanting a tall blade for extra board clearance. The flat profile will appeal to those chefs who like to push cut. We think that every knife enthusiast should have a Takeda in their collection and this bunka
is a great example of this iconic brand.
Brand: Takeda Hamono
Blacksmith: Shosui Takeda
Location: Niimi Japan
Construction: San Mai, Hammer Forged
Core Steel: Aogami Super
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Edge Grind: Even 50/50
Edge Length (Each one varies) 216mm
Blade Height: (Each one varies) 60mm
Spine Thickness at heel: 2.5mm
Weight: 5.5oz / 156g
Engraving: Hand Engraved with a stamp