Takeda Aogami Super Stainless Clad Nakiri 170mm
The nakiri is a classic Japanese vegetable knife, prized for its tall blade and straight edge, and Takeda’s version is widely regarded as one of the finest performance-oriented examples available. This knife features a precise 50/50 compound grind with an exceptionally tall, thin edge bevel that delivers outstanding cutting efficiency, especially for push cutting and chopping.
At the core is Aogami Super steel, heat treated to approximately 62 HRC. This treatment allows the blade to take an extremely sharp edge while maintaining durability and excellent edge retention. The steel sharpens cleanly and rewards careful technique with long-lasting performance.
The carbon steel core is clad in stainless steel and finished with Takeda’s signature kurouchi surface. This construction improves corrosion resistance and reduces maintenance while preserving the feel and cutting ability that have earned Takeda knives a devoted following among knife enthusiasts worldwide. Many consider Takeda knives to represent the gold standard in tall Japanese performance cutlery.
Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed 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. We don't have a saya that fits this knife.
Limit: 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: Rosewood, Octagonal Ferrule: Black Pakka Wood Edge Grind: Even 50/50 Weight: 5.1 oz Blade Length: 180 mm (7") Overall Length: 315 mm (12.4") Thickness at Heel: 2.5 mm Blade Height: 56-57 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.
The nakiri is a classic Japanese vegetable knife, prized for its tall blade and straight edge, and Takeda’s version is widely regarded as one of the finest performance-oriented examples available. This knife features a precise 50/50 compound grind with an exceptionally tall, thin edge bevel that delivers outstanding cutting efficiency, especially for push cutting and chopping.
At the core is Aogami Super steel, heat treated to approximately 62 HRC. This treatment allows the blade to take an extremely sharp edge while maintaining durability and excellent edge retention. The steel sharpens cleanly and rewards careful technique with long-lasting performance.
The carbon steel core is clad in stainless steel and finished with Takeda’s signature kurouchi surface. This construction improves corrosion resistance and reduces maintenance while preserving the feel and cutting ability that have earned Takeda knives a devoted following among knife enthusiasts worldwide. Many consider Takeda knives to represent the gold standard in tall Japanese performance cutlery.
Care Instructions: Hand wash only and dry immediately after use. Although the blade features stainless cladding, the exposed 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. We don't have a saya that fits this knife.
Limit: One per customer.
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.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) sheer joy to use, September 9, 2025Posted By: David L
12 people found this review helpful
Takeda and Fujiwara are usually thrown around as the pinnacle of aogami super, but in practice they are very different knives. What sets Takeda apart is the thinness of the grind, the exceptional food release, and how incredibly light and nimble the blade is, even for a more robust blade shape such as nakiri. The way the knife is made, it really just begs to be used quickly, and this is where it really shines - when it's used for rapid chopping. The heat treat makes the blade feel really robust and able to take more aggressive knifework - as long as you still use proper technique and not applying any torque of course. And the edge will hold forever - significantly longer than you would expect from 62 Rockwell. It ends up being the blade I turn to the most often, because it's so efficient and so fun to use. There is a bit of a learning curve in sharpening it because of the zero bevel construction, but it's totally worth the commitment to learn how to sharpen this way, and actually maybe even easier than standard sharpening once you get the concept. Also, Mark was so responsive when I reached out to him saying that I've been waiting a long time for one of these to become available, and hooked me up big time. Will always be a fan of your business!
12 people found this review helpful
Takeda and Fujiwara are usually thrown around as the pinnacle of aogami super, but in practice they are very different knives. What sets Takeda apart is the thinness of the grind, the exceptional food release, and how incredibly light and nimble the blade is, even for a more robust blade shape such as nakiri. The way the knife is made, it really just begs to be used quickly, and this is where it really shines - when it's used for rapid chopping. The heat treat makes the blade feel really robust and able to take more aggressive knifework - as long as you still use proper technique and not applying any torque of course. And the edge will hold forever - significantly longer than you would expect from 62 Rockwell. It ends up being the blade I turn to the most often, because it's so efficient and so fun to use. There is a bit of a learning curve in sharpening it because of the zero bevel construction, but it's totally worth the commitment to learn how to sharpen this way, and actually maybe even easier than standard sharpening once you get the concept. Also, Mark was so responsive when I reached out to him saying that I've been waiting a long time for one of these to become available, and hooked me up big time. Will always be a fan of your business!
