Takeda Stainless Clad Nakiri 170mm With Saya. This masterfully crafted blade features a precision 50/50 compound grind with an exceptionally tall, thin edge bevel, offering outstanding cutting performance. The Aogami Super steel core is expertly heat-treated to achieve a Rockwell Hardness rating of 62, balancing durability with superior edge retention and sharpness.
To enhance corrosion resistance and simplify maintenance, the carbon steel core is clad in kurouchi-finished stainless steel. Revered by knife enthusiasts worldwide, Takeda’s knives are often regarded as the gold standard in Japanese performance cutlery.
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 ounces
Blade Length: 170 mm (6.75")
Overall Length: 305 mm (12")
Thickness at Heel: 2.5 mm
Blade Height: 55 mm
Saya Included
To enhance corrosion resistance and simplify maintenance, the carbon steel core is clad in kurouchi-finished stainless steel. Revered by knife enthusiasts worldwide, Takeda’s knives are often regarded as the gold standard in Japanese performance cutlery.
One per customer.
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.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) sheer joy to use, September 9, 2025Posted By: David L
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!
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!
