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Takeda Stainless Clad Large Cleaver. Takeda-san is a 3rd generation, master blacksmith from Niimi Japan. Recently, he started making stainless clad knives with an aogami super steel core for added protection and easy maintenance. This large cleaver is the result. His iconic blades are used and enjoyed all over the world by knife enthusiasts and professionals that seek a high performance cutting tool. The blades consist of aogami super steel for great edge retention and easy sharpening. All his knives have 50/50 edges and octagonal handles so they are good for either right-handed or left-handed users.
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: 14.2 ounces
Blade Length: 240 mm
Overall Length: 380 mm
Thickness at Heel: 2.7 mm
Blade Height: 96 mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Wow!!! Right Tool for the Job, October 26, 2016Posted 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.
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.
