- Knife Brands
Knife Brands- Anryu Hamono
- Artifex
- CCK Cleavers
- Chopper King
- Daovua Knives
- Doberman Forge
- Doi Knives
- Enami Knives
- Enjin Knives
- Gihei Knives
- Harukaze Knives
- Hatsukokoro Knives
- Hinokuni Knives
- Ishikawa Knives
- Kamo, (Katsuyasu)
- Kamo, (Shiro)
- Kanehide Knives
- Kanjo Knives
- Karaku Knives
- Katayama Knives
- Kato (Yoshimi)
- Kikuichi Knives
- Kikumori Hamono
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kotetsu Knives
- Kurosaki Knives
- Kurotori Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masui Knives
- Masutani Knives
- Matsubara Knives
- Mikisyo Hamono
- Misuzu Knives
- Myojin Knives
- Knife Types
- Accessories
Accessories
- Add On Items
- Blade Guards
- Carbon Steel Pots & Pans
- Chef Equipment
- Chopsticks
- Cutting Boards
- Higo Folders, Hunters
- Gift Ideas
- Hand Held Sharpeners
- Kitchen Tools
- Kitchen Shears
- Knife Bags
- Knife Sharpeners
- Knife Sharpening Service
- Knife Storage
- Peelers & Tweezers
- Sayas
- Sharpening Accessories
- Sharpening Steels
- Sharpening Stones
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
Takeda’s knives are inimitable in aesthetic and character and are very highly regarded amongst many knife enthusiasts the world over. Known for being exceptionally tall, laser thin and light for their size, Takeda’s gyutos also sport some of the best treated Aogami Super (AS) steel on the market. AS is prized for its ability to be treated to exceptionally high level of hardness which allows it to take and hold an incredibly acute and refined edge while also being relatively easy to sharpen and maintain.
The 250mm Takeda AS Stainless Clad gyuto employs softer stainless steel laminated over the core of carbon Aogami Super. While the edge should still be kept dry to avoid rusting, the stainless cladding goes a long way in enhancing ease of maintenance, corrosion resistance, and reducing reactivity with these knives when compared to iron or carbon steel cladding. While the kurouchi finish on the Stainless series is noticeably smoother and less rustic than the Classic series, we find that it provides for less drag while cutting, yet still maintains the integrity of Takeda’s iconic aesthetic.
The blade geometry could be described as a 50/50 compound grind with the edge bevel running all the way to the primary grind which is rounded at the shoulder. Combined with how acute the edge angle is taken on these knives, the grind results in tremendous cutting performance and food separation. While having a long flattish sweet spot towards the heel, this gyuto does have some generous curvature which makes it an adept rocker. The handle is done in maple 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: Maple Octagonal
Ferrule: Black Pakka Wood
Edge Grind: Even 50/50 Weight: 6.6 ounces
Blade Length: 250 mm (9.75")
Overall Length: 390 mm (15.25")
Thickness at Heel: 2.8 mm
Blade Height: 60.0 mm
The 250mm Takeda AS Stainless Clad gyuto employs softer stainless steel laminated over the core of carbon Aogami Super. While the edge should still be kept dry to avoid rusting, the stainless cladding goes a long way in enhancing ease of maintenance, corrosion resistance, and reducing reactivity with these knives when compared to iron or carbon steel cladding. While the kurouchi finish on the Stainless series is noticeably smoother and less rustic than the Classic series, we find that it provides for less drag while cutting, yet still maintains the integrity of Takeda’s iconic aesthetic.
The blade geometry could be described as a 50/50 compound grind with the edge bevel running all the way to the primary grind which is rounded at the shoulder. Combined with how acute the edge angle is taken on these knives, the grind results in tremendous cutting performance and food separation. While having a long flattish sweet spot towards the heel, this gyuto does have some generous curvature which makes it an adept rocker. The handle is done in maple with a black pakka wood ferrule.
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.
Reviews
15 review(s) WRITE A REVIEW (Reviews are subject to approval)
Takeda Gyuto Medium, July 10, 2022 Amazing knife , August 11, 2020Posted By: Christopher Ryan
I have had this knife for almost 7 years, the black finish is almost gone, the tip needs some help and it is still the sharpest most nimble knife I have or come across even from all of my kitchen coworkers and chefs. It is so thin and strong, it is effortless with any veg prep. I used to be afraid to chip it but that is not a concern, I freely let my team use it when needed without fear of damage. This is a blade that seems to get sharper as you use it
I recently bought a custom knife that is gorgeous and sharp but it doesn't perform as well as the takeda .. at almost twice the price .. but this knife, you will not regret it
I have had this knife for almost 7 years, the black finish is almost gone, the tip needs some help and it is still the sharpest most nimble knife I have or come across even from all of my kitchen coworkers and chefs. It is so thin and strong, it is effortless with any veg prep. I used to be afraid to chip it but that is not a concern, I freely let my team use it when needed without fear of damage. This is a blade that seems to get sharper as you use it
I recently bought a custom knife that is gorgeous and sharp but it doesn't perform as well as the takeda .. at almost twice the price .. but this knife, you will not regret it
unacceptably incredibly chippy edge, January 3, 2020Posted By: Stevie H
2 people found this review helpful
First let me preface by stating that prior to purchasing this 240mm NAS stainless clad Takeda gyuto, I already owned an all-carbon steel clad 240mm Takeda gyuto and I love that carbon clad version. It's about as perfect a gyuto as any that I have ever used. So encouraged by the stellar performance of that all-carbon steel Takeda gyuto, I decided to also get a stainless version. Big mistake.
The NAS stainless clad version performs nothing like the all-carbon steel version. The main problem with the NAS version is that it is chippy beyond comparison. I've never had a Japanese gyuto as chippy as this NAS Takeda. I used it brand new out of the box in one light cutting session to cut some soft vegetables to prepare for a vegetable soup and after less than an hour of light-duty cutting, multiple microscopic chips formed on the edge. And, thus, a few days later I attempted to remove the microscopic chips by honing it on a fine grit (equivalent to about 1000-grit) diamond hone. I very carefully matched the shallow factory bevel angle. It's all single bevel on both sides. There is no secondary bevel on Takeda knives. However, the more I honed the bevel and the edge, the more microscopic chips formed on the edge. I finally gave up using the 1000-grit diamond hone and switched to a course 500-grit ceramic waterstone to repair the edge. The 500-grit ceramic waterstone did better than the diamond hone in that it did not result in as many microscopic chips as the 1000-grit diamond hone, but some tiny chips still formed during the honing process. After more than an hour of honing on the 500-grit water stone, I still had 3 tiny micro chips. Basically as I removed the chips, additional chips would form during the honing process. I finally accepted the final three micro chips as the best that I could achieve because every time I was close to removing all the chips, a couple of new chips would form. It was exasperating. Then I finished the polishing of the edge with 1000-grit water stone, 1200-grit water stone, and finally a 8000-grit water stone to give the bevel and edge a mirror finish. I followed the factory bevel the entire time.
So, now, back to the cutting board. I tested the knife again by cutting potatoes. It was razor sharp and cut beautifully. But, alas, as soon as I did any very light chopping (like Mark does on his numerous demo videos, nothing abusive to the blade, just very light duty chopping motion) INNUMERABLE microscopic chips would form on the edge again. Keep in mind that I followed the factory shallow single bevel on both sides when I sharpened it. It'd exceedingly frustrating.
Conclusion: This 240mm NAS stainless steel clad Takeda gyuto that I have is just unacceptably chippy. I don't know if this is due to bad heat treatment or maybe I just have a bad sample, but whatever is the cause, I just can't use this knife. The amount of micro chipping is just totally un acceptable. This amount of micro chipping is much worse than any knife I've ever used. $400 down the drain. I wish I could return it and get another all-carbon version like the one I bought several years ago and still love.
Another complaint about my stainless NAS gyuto is that the blade is a lot bigger than 240mm. It actually measures a full 10 which is about 254mm long and it's also very tall. It's so tall that it won't fit in any of the slots in my knife block. I do not recommend this NAS stainless version. I recommend buying the all-carbon version instead.
2 people found this review helpful
First let me preface by stating that prior to purchasing this 240mm NAS stainless clad Takeda gyuto, I already owned an all-carbon steel clad 240mm Takeda gyuto and I love that carbon clad version. It's about as perfect a gyuto as any that I have ever used. So encouraged by the stellar performance of that all-carbon steel Takeda gyuto, I decided to also get a stainless version. Big mistake.
The NAS stainless clad version performs nothing like the all-carbon steel version. The main problem with the NAS version is that it is chippy beyond comparison. I've never had a Japanese gyuto as chippy as this NAS Takeda. I used it brand new out of the box in one light cutting session to cut some soft vegetables to prepare for a vegetable soup and after less than an hour of light-duty cutting, multiple microscopic chips formed on the edge. And, thus, a few days later I attempted to remove the microscopic chips by honing it on a fine grit (equivalent to about 1000-grit) diamond hone. I very carefully matched the shallow factory bevel angle. It's all single bevel on both sides. There is no secondary bevel on Takeda knives. However, the more I honed the bevel and the edge, the more microscopic chips formed on the edge. I finally gave up using the 1000-grit diamond hone and switched to a course 500-grit ceramic waterstone to repair the edge. The 500-grit ceramic waterstone did better than the diamond hone in that it did not result in as many microscopic chips as the 1000-grit diamond hone, but some tiny chips still formed during the honing process. After more than an hour of honing on the 500-grit water stone, I still had 3 tiny micro chips. Basically as I removed the chips, additional chips would form during the honing process. I finally accepted the final three micro chips as the best that I could achieve because every time I was close to removing all the chips, a couple of new chips would form. It was exasperating. Then I finished the polishing of the edge with 1000-grit water stone, 1200-grit water stone, and finally a 8000-grit water stone to give the bevel and edge a mirror finish. I followed the factory bevel the entire time.
So, now, back to the cutting board. I tested the knife again by cutting potatoes. It was razor sharp and cut beautifully. But, alas, as soon as I did any very light chopping (like Mark does on his numerous demo videos, nothing abusive to the blade, just very light duty chopping motion) INNUMERABLE microscopic chips would form on the edge again. Keep in mind that I followed the factory shallow single bevel on both sides when I sharpened it. It'd exceedingly frustrating.
Conclusion: This 240mm NAS stainless steel clad Takeda gyuto that I have is just unacceptably chippy. I don't know if this is due to bad heat treatment or maybe I just have a bad sample, but whatever is the cause, I just can't use this knife. The amount of micro chipping is just totally un acceptable. This amount of micro chipping is much worse than any knife I've ever used. $400 down the drain. I wish I could return it and get another all-carbon version like the one I bought several years ago and still love.
Another complaint about my stainless NAS gyuto is that the blade is a lot bigger than 240mm. It actually measures a full 10 which is about 254mm long and it's also very tall. It's so tall that it won't fit in any of the slots in my knife block. I do not recommend this NAS stainless version. I recommend buying the all-carbon version instead.
Best knife I've ever owned (though I haven't owned many), December 29, 2019Posted By: James
Excellent knife for me. I'm a novice, so my slicing and dicing skills aint the best, hence why I currently prefer taller knives, as it gives more space bewteen the blade and my knuckles as I continue to practice the left hand claw grip on food. Great sharpness out of the box, could shave off hairs from my arm with no detectable burr on the blade (tested by dragging blade lightly across a fingernail).
I also like my knives thin, and this is a nice lazer knife. Has some flex in it as well, something I also like, again because I'm a beginner and my technique is still developing. Love the overall look as well, though my handle is darker than what is pictured, a mild bummer for me personally, but a small one, all things considered.
If I had to pick one thing I might change on it, it would be nice to have a portion of the belly be flat. Since the whole thing is curved, chopping things with skins requires extra precision to avoid slinkys, or the addition of a slight rock or slice to make sure the skin of the tomato, pepper, etc is fully seperated. But, given how new I am, I likely should be doing that anyways, so take this (all of this, actually) with a grain of salt!
Overall, great knife. Admittedly way overkill for what I need or likely can appreciate, but love it none the less, and look forward to finding excuses to slice and dice whenever possible!
Excellent knife for me. I'm a novice, so my slicing and dicing skills aint the best, hence why I currently prefer taller knives, as it gives more space bewteen the blade and my knuckles as I continue to practice the left hand claw grip on food. Great sharpness out of the box, could shave off hairs from my arm with no detectable burr on the blade (tested by dragging blade lightly across a fingernail).
I also like my knives thin, and this is a nice lazer knife. Has some flex in it as well, something I also like, again because I'm a beginner and my technique is still developing. Love the overall look as well, though my handle is darker than what is pictured, a mild bummer for me personally, but a small one, all things considered.
If I had to pick one thing I might change on it, it would be nice to have a portion of the belly be flat. Since the whole thing is curved, chopping things with skins requires extra precision to avoid slinkys, or the addition of a slight rock or slice to make sure the skin of the tomato, pepper, etc is fully seperated. But, given how new I am, I likely should be doing that anyways, so take this (all of this, actually) with a grain of salt!
Overall, great knife. Admittedly way overkill for what I need or likely can appreciate, but love it none the less, and look forward to finding excuses to slice and dice whenever possible!
Agility and fun, forged, October 15, 2019Posted By: Nathan Jones - verified customer
This is my third Takeda knife and is now my favorite knife overall after the first month of use. Even though I knew it was a tall blade, I was initially taken aback when opening the box. After picking it up, though, I understood what master Takeda was up to. The blade is incredibly thin, light weight, and "flickable" as advertised. On account of the slight flex that its thinness provides and the angularity of the knife, breaking down veggies requires a little more aggression/pushing than the rock and roll that I'm used to from a western chef's knife. This will not suit everyone and takes some time to get used to. I find chopping more fun now, though. The food separation is fantastic as others claim. I'd recommend the "small" Takeda Gyoto OR a Takeda sasanoha to someone with smaller hands. I'm a 1.8M/6' male, and the medium is about as big as I'd dare go for normal use. Do it!
This is my third Takeda knife and is now my favorite knife overall after the first month of use. Even though I knew it was a tall blade, I was initially taken aback when opening the box. After picking it up, though, I understood what master Takeda was up to. The blade is incredibly thin, light weight, and "flickable" as advertised. On account of the slight flex that its thinness provides and the angularity of the knife, breaking down veggies requires a little more aggression/pushing than the rock and roll that I'm used to from a western chef's knife. This will not suit everyone and takes some time to get used to. I find chopping more fun now, though. The food separation is fantastic as others claim. I'd recommend the "small" Takeda Gyoto OR a Takeda sasanoha to someone with smaller hands. I'm a 1.8M/6' male, and the medium is about as big as I'd dare go for normal use. Do it!
Fantastic, March 28, 2019 Outstanding Gyuto, January 29, 2019Posted By: Wes W - verified customer
My fourth Takeda, so I know what to expect from their unique design. This 240mm is exactly what I was expecting, and quality that will last a lifetime, or several lifetimes. In case you haven't read elsewhere, Takeda gyutos are typically thinner and taller than most, so maybe not ideal if that's not your style or you have small hands.
My fourth Takeda, so I know what to expect from their unique design. This 240mm is exactly what I was expecting, and quality that will last a lifetime, or several lifetimes. In case you haven't read elsewhere, Takeda gyutos are typically thinner and taller than most, so maybe not ideal if that's not your style or you have small hands.
More flexible than expected from a gyuto, December 7, 2018Posted By: Eric Chen
Bought this knife a month ago because I was looking for a gyuto that had a lot of surface area like a cleaver to scoop up vegetables. Out of the box I noticed that the knife was more flexible than you would expect. Not sure if it is supposed to be like this. For this price point I feel like the knife should not be flexing as much as this is not a boning/fillet knife and was meant to cut mainly vegetables. The blade is very sharp OOTB and I love the kurouchi finish, but the flex in the blade of the knife just kills it for me.
Bought this knife a month ago because I was looking for a gyuto that had a lot of surface area like a cleaver to scoop up vegetables. Out of the box I noticed that the knife was more flexible than you would expect. Not sure if it is supposed to be like this. For this price point I feel like the knife should not be flexing as much as this is not a boning/fillet knife and was meant to cut mainly vegetables. The blade is very sharp OOTB and I love the kurouchi finish, but the flex in the blade of the knife just kills it for me.
Great knife, but unique, November 6, 2018Posted By: Paul - verified customer
This is a great knife overall. Personally, I love mine as a complement to more standard gyutos and prefer it for some tasks over standard gyutos. However, it is unique and may not suit everyone. What I love about it is the height of the blade which offers clearance for large items and makes it feel really good for chopping. Its almost somewhere between a traditional gyuto and a small cleaver type knife. The other great feature is food release, due to the unique grind. Its truly impressive in this regard. On the negative side, I do notice some of the wedging in hard foods or even onions that people complain about in online forums, but I cannot see how the geometry of single knife could be optimized for both food release AND avoiding wedging (in my somewhat amateur opinion... perhaps others disagree). Fit and finish are also great. Certainly worth a try if you are looking for something a little different.
This is a great knife overall. Personally, I love mine as a complement to more standard gyutos and prefer it for some tasks over standard gyutos. However, it is unique and may not suit everyone. What I love about it is the height of the blade which offers clearance for large items and makes it feel really good for chopping. Its almost somewhere between a traditional gyuto and a small cleaver type knife. The other great feature is food release, due to the unique grind. Its truly impressive in this regard. On the negative side, I do notice some of the wedging in hard foods or even onions that people complain about in online forums, but I cannot see how the geometry of single knife could be optimized for both food release AND avoiding wedging (in my somewhat amateur opinion... perhaps others disagree). Fit and finish are also great. Certainly worth a try if you are looking for something a little different.
Unusual and fantastic, October 15, 2018Posted By: Jon M - verified customer
I have a bunch of other gyutos and this one stands out as the most unusual. It won't do everything well, but the food separation is unreal. Any desire I had to try a nakiri disappeared after getting this. It's perfect for chopping veggies and scooping
I have a bunch of other gyutos and this one stands out as the most unusual. It won't do everything well, but the food separation is unreal. Any desire I had to try a nakiri disappeared after getting this. It's perfect for chopping veggies and scooping
Takeda Gyuto, July 9, 2018Posted By: Bob Pozniak - verified customer
Takeda knives are unique in their height (takes a little use to become accustomed) and also the unbelievable workmanship embodied in a piece of artwork. Takeda's are obviously not stamped out mass production and the quality of the handmade workmanship shines brilliantly upon a cutting board. CKTG has by far the most extensive offering of Japanese knives and accessories I've been able to find. The prices and service Mark Richmond and staff provide exceeds most retailers in this age of big box stores and internet sales. My thanks to them all for the many orders they have fulfilled for me.
Takeda knives are unique in their height (takes a little use to become accustomed) and also the unbelievable workmanship embodied in a piece of artwork. Takeda's are obviously not stamped out mass production and the quality of the handmade workmanship shines brilliantly upon a cutting board. CKTG has by far the most extensive offering of Japanese knives and accessories I've been able to find. The prices and service Mark Richmond and staff provide exceeds most retailers in this age of big box stores and internet sales. My thanks to them all for the many orders they have fulfilled for me.
A+++, June 16, 2018Posted By: E Tsai
Takeda has created a masterpiece. This is knife is uniquely bold in design and execution. Built to work. I use it for intense professional prep work. The steel is beautifully treated - highly durable. It keeps a frighteningly keen edge and is fun to sharpen. The Medium NAS is just great for pro-prepping. I am a devotee.
Mark Richmond curates a great shop of great knives. He went above and beyond to make sure that my Takeda was the Takeda that I wanted. That's why I visit the CKTG site daily.
Takeda has created a masterpiece. This is knife is uniquely bold in design and execution. Built to work. I use it for intense professional prep work. The steel is beautifully treated - highly durable. It keeps a frighteningly keen edge and is fun to sharpen. The Medium NAS is just great for pro-prepping. I am a devotee.
Mark Richmond curates a great shop of great knives. He went above and beyond to make sure that my Takeda was the Takeda that I wanted. That's why I visit the CKTG site daily.
Much lighter than I expected, March 20, 2017 Takeda Stainless Clad Gyuto 240mm Medium, April 13, 2016Posted By: Tom McDonald - verified customer
I've been using the same 180mm Deba and 270mm Yanagiba for over 30yrs. A friend introduced me to CKTG and this Takeda Gyuto. I was wary of the lightness, flexibility and blade height but went for it anyway.I am so glad I did!Service was great from CKTG (I also bought some new stones). The knife is amazing and after a week of adjustment to the different style, it is my go-to knife for most vegetable and slicing work. Very sharp out of box and very easy to re-sharpen on either synthetic or natural whetstones.I highly recommend to anyone for a general purpose kitchen knife. Will satisfy with novice to expert knife-skill levels.
I've been using the same 180mm Deba and 270mm Yanagiba for over 30yrs. A friend introduced me to CKTG and this Takeda Gyuto. I was wary of the lightness, flexibility and blade height but went for it anyway.I am so glad I did!Service was great from CKTG (I also bought some new stones). The knife is amazing and after a week of adjustment to the different style, it is my go-to knife for most vegetable and slicing work. Very sharp out of box and very easy to re-sharpen on either synthetic or natural whetstones.I highly recommend to anyone for a general purpose kitchen knife. Will satisfy with novice to expert knife-skill levels.
Product Review, June 24, 2014Posted By: Scotty - verified customer
1 people found this review helpful
It doesn't take long to realize just how special this knife is once you hold and use one for the first time. Thanks Mark and Sue for providing such amazing customer service... And Josh for the beautiful saya. Chef Knives To Go is the best.
1 people found this review helpful
It doesn't take long to realize just how special this knife is once you hold and use one for the first time. Thanks Mark and Sue for providing such amazing customer service... And Josh for the beautiful saya. Chef Knives To Go is the best.
