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Founded in 1920, Takeda Hamono produces some of the most recognizable and well regarded Aogami Super (AS) knives on the market. Setting the benchmark for very tall, hand crafted knives, Takeda’s blades have risen to cult status among consumers of performance cutlery.
This 310mm gyuto is remarkably thin and light for the size of the blade and the extra height is a very welcome aid in guiding a cut while using a knife in this format.
The AS carbon core of the knife receives expert heat treatment. This is on full display with the incredibly acute edge put on the knife by Takeda. The AS core is clad in soft stainless steel which makes it an exceptional option for those who want the performance of a top carbon steel edge along with the ease of maintenance associated with stainless knives. The kurouchi finish on the Takeda Stainless series maintains the aesthetic character of the brand, yet is noticeably smoother than the Classic line, which helps reduce drag a bit. The edge bevel on the 50/50 compound grind runs very tall and ends near the cladding line. Along with an ambidextrous, octagonal maple grip, the geometry of this gyuto results in an excellent performing knife for left- and right-handed users alike.Brand: Takeda Hamono
Blacksmith: Takeda San
Location: Niimi Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super Steel
Cladding: Stainless Steel
Finish: Kurouchi
Handle: Maple Octaognal
Ferrule: Black Pakka Wood
Size and Height: They vary from knife to knife. About 270mm
Edge Grind: Even 50/50
Weight: 6.7 oz/ 190g
Blade Length: 310 mm
Overall Length: 445 mm
Spine Thickness at Heel: 2.6 mm
Blade Height at Heel: 65.0 mm
The AS carbon core of the knife receives expert heat treatment. This is on full display with the incredibly acute edge put on the knife by Takeda. The AS core is clad in soft stainless steel which makes it an exceptional option for those who want the performance of a top carbon steel edge along with the ease of maintenance associated with stainless knives. The kurouchi finish on the Takeda Stainless series maintains the aesthetic character of the brand, yet is noticeably smoother than the Classic line, which helps reduce drag a bit. The edge bevel on the 50/50 compound grind runs very tall and ends near the cladding line. Along with an ambidextrous, octagonal maple grip, the geometry of this gyuto results in an excellent performing knife for left- and right-handed users alike.
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