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We love to see makers render honesukis with 50/50 grinds (making them suitable for both lefties and righties), as is the case with this Takeda AS Stainless clad iteration. A 3rd generation blacksmith, Mr. Takeda produces his iconic knives from a small workshop in Niimi. Prized for the excellent treatment of Aogami Super steel which is found at the core of the knives, and for the unique aesthetic imparted to the blades, Takeda’s offerings have achieved cult status in the performance knife world and we are very excited to offer his Stainless clad line.
This 160mm honesuki is relatively thick and stiff by Takeda standards, which adds additional confidence and maneuverability when breaking down poultry. The kurouchi finish on this knife is smoother than what is found on Takeda’s Classic line yet is able to retain the same unique aesthetic appeal. The handle is octagonal rosewood with a pakka wood ferrule. This is a well-crafted, unique ambidextrous knife that we highly recommend.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: 5.8 ounces
Blade Length: 160 mm (6.25")
Overall Length: 290 mm (11.5")
Thickness at Heel: 4.6 mm
Blade Height: 46.9 mm
Double beveled 50/50 edge grind
This 160mm honesuki is relatively thick and stiff by Takeda standards, which adds additional confidence and maneuverability when breaking down poultry. The kurouchi finish on this knife is smoother than what is found on Takeda’s Classic line yet is able to retain the same unique aesthetic appeal. The handle is octagonal rosewood with a pakka wood ferrule. This is a well-crafted, unique ambidextrous knife that we highly recommend.
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.
Product Reviews
Phenomenal Knife And Service, December 12, 2017Posted By: Chris S - verified customer
I bought this knife 8 months ago to use in a professional kitchen setting. It performs great. It feels extremely balanced and agile in my hand. It came out of the box so sharp that I had to rethink how I butcher some things, as it will slice through bone if your not careful. I don't use it every day but it has gotten quite a bit of use. I have yet to sharpen it, as I try to avoid as much board and bone contact with it as possible. All around a fantastic knife. And on top of it Mark was able to find a saya they had in stock to fit the blade profile.
I bought this knife 8 months ago to use in a professional kitchen setting. It performs great. It feels extremely balanced and agile in my hand. It came out of the box so sharp that I had to rethink how I butcher some things, as it will slice through bone if your not careful. I don't use it every day but it has gotten quite a bit of use. I have yet to sharpen it, as I try to avoid as much board and bone contact with it as possible. All around a fantastic knife. And on top of it Mark was able to find a saya they had in stock to fit the blade profile.
What a knife, May 22, 2017 Product Review, September 15, 2014Posted By: Ed H - verified customer
Received this knife today. This is a real solid piece. It came extremely sharp. What really impressed me was the fit and finish and quality of the handle. Most stock handles are not of this quality. I think this is going to serve as a general utility knife around the kitchen if it is not too sharp.
Received this knife today. This is a real solid piece. It came extremely sharp. What really impressed me was the fit and finish and quality of the handle. Most stock handles are not of this quality. I think this is going to serve as a general utility knife around the kitchen if it is not too sharp.
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