Prized for their unique aesthetic, tall profiles and exceptionally thin, light blades, Takeda’s knives have risen to cult status in the Japanese knife world. Mr. Takeda produces these wonderful handcrafted blades from a small workshop in Niimi. Known for his excellent treatment of Aogami Super steel, this line clads the reactive carbon core with softer stainless steel to enhance ease of maintenance. Done with a beautiful kurouchi finish, these knives are certainly unique in appearance and the provenance is quite unmistakable.
The Takeda Stainless Clad Kiritsuke, like most of Takeda’s knives, is exceptionally tall. As a result, this knife will feel and perform more like a long bunka. Usually, kiritsukes are known for their aptitude at slicing as well as vegetable work. Because of the height profile here, this knife will be excellent with produce, but won’t be as good for slicing work. The 50/50 grind and edge bevel make this blade suitable for both left and right handed users.
Brand: Takeda Hamono
Blacksmith: Shosui Takeda
Location: Niimi, Japan
Construction: San Mai, Hammer Forged
Core Steel: Aogami Super
Handle: Maple Octagonal
Ferrule: Black Pakka Wood
Edge Grind: Even 50/50
Weight: 5.8 ounces
Blade Length: 235 mm (9.25")
Overall Length: 375 mm (14.75")
Thickness at Heel: 3.0 mm
Blade Height: 57.2 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.
5Stunning knife, August 19, 2019
Posted By: Brendan - verified customer
I love this knife, amazing addition to the kit. Now I never have to worry about my knuckles hitting the board again! Keeps a crazy edge way longer than it has any right to. Overall stunning knife.
5impressively large and surprisingly thin, November 26, 2016
Posted By: kendall Phillips - verified customer
I can't wait to filet something with it. . I really want to buy the 8" bunka size but I would need to get a custom saya and that's a little pricey sadly. The tip does dig in the board a little but you can easily change that if you have a wheel or know someone who does.
Got this knife after 2 months of owning the takeda deba. Its a little unpractical and the blade is alot more brittle (it got a few chinks and dings in the edge after one night of use, they came out after several sharpenings) it looks awesome but its hard to finda saya for it you may have to get a custom saya.
this knife is just plain amazing i can't explain it as soon as you pick it up you'll know what I'm talking about I've been using it every day in a professional kitchen since i got it and it dose every thing superbly I've been staying away from the hard produce so far and i don't think i will use for stuff like that I've got my thicker maskage for that but over just amazing
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