While we are not sure why these knives are called Yanagibas, as opposed to Sujihikis, given the 50/50 grind and edge bevel, we are sure that the performance of these slicers wonít disappoint. Shosui Takeda hand crafts his iconic knives from a small workshop in Niimi. Striking a wonderful balance between stainless ease of maintenance and carbon steelís refined grain structure/high hardness,
Takedaís AS Stainless Clad series of knives offers up an expertly treated core of Aogami Super
wrapped in softer stainless steel. These knives take an incredibly acute edge and exhibit excellent retention and durability.
This Yanagi/Suji has a 50/50 compound grind with an exceptionally tall edge bevel which makes it incredibly easy to hit the right angle while sharpening. The unique aesthetic character of Mr. Takedaís knives is highlighted by a beautiful Kurouchi finish and well-done rosewood handles. Highly regarded by knife enthusiasts, the light and thin blade on this slicer will make it exceptionally versatile and easy to wield and is a great option for those working with smaller proteins or cooks that would like a Sujihiki
that can pull double duty as a fillet knife.
Brand: Takeda Hamono
Blacksmith: Shosui Takeda
Location: Niimi Japan
Construction: San Mai, Hammer Forged
Core Steel: Aogami Super
Handle: Stained Maple Octagonal
Ferrule: Black Pakka Wood
Edge Grind: Even 50/50
Weight: 3.8 ounces / 108g
Blade Length: 251 mm
Overall Length: 390 mm
Thickness at Heel: 2.1 mm
Blade Height: 36 mm
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.