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, Takedaís blades have risen to cult status among consumers of performance cutlery.
This 270mm 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 rosewood grip, the geometry of this gyuto results in an excellent performing knife for left- and right-handed users alike.
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
Weight: 6.6 ounces
Blade Length: 275 mm (10.82")
Overall Length: 413 mm (16.25")
Thickness at Heel: 2.82 mm
Blade Height: 62.45 mm
Please know 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.
**Please see custom saya page for saya information.
5Amazing, as expected., July 27, 2017
Posted By: Doug
This is my second Takeda Gyuto, the other being a fully reactive 240mm. While the stainless clad knives do not have the same character as the kurouchi on the iron clad knives, I chose the stainless cladding this time around because of my work.
My prep sessions can last 6 plus hours, and often involve freshly smoked proteins. Cooked meat can be torturous on carbon blades, and as much as I love my iron clad Takeda it is going on the mag bar at home.
This new knife is every bit as good. I decided to go with the 270 because I have a huge cutting board at work, and my station is large enough to accommodate it. This knife has reach, and it is a fantastic slicer. I do not tend to use a sujihiki or western slicer when carving, simply because I don't think it's necessary to have more than two knives at my station. My present work gear is this Takeda, and one of two kiritsuke style gyutos. The height of the Takeda makes it feel like a humongous santoku, which is a benefit for me as someone who push cuts and chops exclusively. Board clearance is excellent, and the length of this blade is great for slicing whole briskets and turkey breasts. Love the knife, Takeda is a masterful sharpener, and his zero bevel scandinavian grinds are the best in the business. Aonami Super is the best knife steel out there, bar none, takes an amazing edge, touches up quickly and easily (I like to use the leather wheel on my Tormek after every shift, I run all of my knives over a "green brick of joy" every three days or so, and finish them with an 8K shapton glass stone) and it will hold that edge for hours and hours.
Everyone that has used a Takeda will tell you that you should try one. They are not prototypical knives, they have as much soul and character as a Ferrari or a Ducati, but are as reliable as a toyota or a honda.
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