Takeda Stainless Clad Kiritsuke 240mm

Prized for their distinctive aesthetic, towering blade heights, and exceptionally thin, lightweight construction, Takeda knives have achieved near-cult status among Japanese knife enthusiasts. Forged by Shosui Takeda in a small workshop in Niimi, Japan, these blades reflect a deeply personal approach to craftsmanship. Known for his excellent heat treatment of Aogami Super steel, Takeda tempers performance with practicality by cladding the reactive carbon core in softer stainless steel. Finished in a striking kurouchi surface, each knife is immediately recognizable and unmistakably Takeda.

The Takeda Stainless Clad Kiritsuke stands out for its exceptional blade height. Unlike traditional kiritsuke profiles that favor slicing, this version behaves more like an elongated bunka, offering outstanding stability and authority on the board. The tall profile makes it especially effective for vegetable preparation and push cutting, while the blade’s thin geometry delivers excellent cutting efficiency. The even 50/50 grind and edge bevel make the knife suitable for both left- and right-handed users.

Limit: One per customer.

Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed Aogami Super carbon steel edge can develop patina or rust if left wet. Avoid cutting frozen foods, bones, or very hard items. Use a wooden or soft synthetic cutting board, and store the knife safely when not in use.

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: 6.4 oz (182 g)

Blade Length: 242 mm (9.5")

Overall Length: 380 mm (15")

Thickness at Heel: 2.9 mm

Blade Height: 66.5 mm

Please note: All measurements are approximate. Takeda-san and his small team make each knife entirely by hand without the use of templates. As a result, every knife is unique and specifications will vary slightly.