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Home > Resources > For Knife Collectors > Takeda Knives > Takeda Stainless Clad Cleaver 240mm
Takeda Stainless Clad Cleaver 240mm
Takeda Stainless Clad Cleaver 240mm Takeda Stainless Clad Cleaver 240mmTakeda Stainless Clad Cleaver 240mmTakeda Stainless Clad Cleaver 240mm
Takeda Stainless Clad Cleaver 240mmTakeda Stainless Clad Cleaver 240mmTakeda Stainless Clad Cleaver 240mmTakeda Stainless Clad Cleaver 240mm

Takeda Stainless Clad Cleaver 240mm

Item #: TAKEDANAS-CLEAVERLG

Average Customer Rating:
(5 out of 5 based on 1 reviews)

Read Reviews | Write a Review
Our Price: $800.00
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Experience the amazing cutting ability of this thin, large cleaver by Takeda Hamono, using aogami super steel. This esteemed Blacksmith shop, established in 1920, is known globally for its handmade blades, forged from high-quality Aogami Super Steel (AS). Master blacksmith Shosui Takeda continues the legacy of producing high-performance tools, appreciated by knife enthusiasts and professionals alike. The hand-forged blades excel in edge retention and ease of re-sharpening. Each knife sports a 50/50 edge and an octagonal handle, ensuring comfortable use for both right and left-handers.

One per customer.

  • Brand: Takeda Hamono
  • Blacksmith: Shosui Takeda
  • Location: Niimi, Japan
  • Construction: San Mai, Hammer Forged
  • Core Steel: Aogami Super
  • Cladding: Stainless
  • Finish: Kurouchi
  • Handle: Stained Maple Octagonal
  • Ferrule: Black Pakka Wood
  • Edge Grind: Even 50/50
  • Weight: 13.5 ounces / 384g
  • Blade Length: 240 mm
  • Overall Length: 380 mm
  • Thickness at Heel: 3mm tapers to 1.7mm
  • Blade Height: 115mm



  • Customer Reviews

    Reviews

    1 review(s) WRITE A REVIEW (Reviews are subject to approval)
      Wow!!! Right Tool for the Job
    Posted By: Jeff Talbert - verified customer

    I bought this primarily to make things like Steak and Tuna Tartare; my 10" German chef's knife is razor sharp but was the wrong tool to chop meat or fish easily. The Takeda was, as advertised, razor sharp out of the box; I nevertheless spent 30 minutes running it over a leather bench strop loaded with buffing compound, which put a mirror finish on the blade. In use, the Takeda is intimidating to look at but much lighter than it appears and very balanced. The spine is only slightly thicker than my Gyuto and much thinner than a traditional Western-style butcher's cleaver used for sectioning meat with bones. The craftsmanship is first rate, from the finish of the blade to the epoxy that seals the joint where the blade meets the handle. For chopping any meaningful amount of boneless meat or fish, this is an extraordinary treat to use.

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