Takeda Aogami Super Stainless Clad Sujihiki 220mm
This long, slender blade is designed for precision slicing and clean draw cuts, making it an excellent choice for proteins, portioning, and fine prep where control and edge stability matter most. Despite its lean profile, it still carries the unmistakable cutting feel that defines Takeda’s work.
Takeda’s signature geometry plays a key role in the knife’s performance. The blade features an even 50/50 compound grind with a tall, thin edge bevel that allows it to glide effortlessly through food with minimal resistance. At the core is Aogami Super steel, heat treated to approximately 62 HRC. This heat treatment strikes an ideal balance between toughness and edge retention, allowing the blade to take a very sharp edge and hold it through extended use.
The carbon steel core is clad in stainless steel and finished with Takeda’s distinctive kurouchi surface. This san mai construction improves corrosion resistance and reduces maintenance while preserving the lively feedback and cutting efficiency Takeda knives are known for. Among enthusiasts of performance-driven Japanese cutlery, Takeda knives are widely regarded as a benchmark for craftsmanship and cutting ability.
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.
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: 3.2 oz (92 g) Edge Length: 220 mm Total Length: 355 mm Spine Thickness at Heel: 2.5 mm Blade Height: 34 mm
This long, slender blade is designed for precision slicing and clean draw cuts, making it an excellent choice for proteins, portioning, and fine prep where control and edge stability matter most. Despite its lean profile, it still carries the unmistakable cutting feel that defines Takeda’s work.
Takeda’s signature geometry plays a key role in the knife’s performance. The blade features an even 50/50 compound grind with a tall, thin edge bevel that allows it to glide effortlessly through food with minimal resistance. At the core is Aogami Super steel, heat treated to approximately 62 HRC. This heat treatment strikes an ideal balance between toughness and edge retention, allowing the blade to take a very sharp edge and hold it through extended use.
The carbon steel core is clad in stainless steel and finished with Takeda’s distinctive kurouchi surface. This san mai construction improves corrosion resistance and reduces maintenance while preserving the lively feedback and cutting efficiency Takeda knives are known for. Among enthusiasts of performance-driven Japanese cutlery, Takeda knives are widely regarded as a benchmark for craftsmanship and cutting ability.
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.
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.
