Takeda Classic Suji/Yanagi 270mm Extra Large

The sujihiki is designed for slicing boneless proteins. The short blade height reduces friction when cutting and the blade draws through fish and meat effortlessly. The blade is made relatively longer (some over 330mm) than other knife types so the slicing action can be achieved in one stroke. The sujihiki can be thought of as a Western style equivalent of the traditional yanagi knife which features a one sided grind as opposed to the double sided suji.

Takeda knives are made entirely by hand and as such are all a bit different. This extremely talented blacksmith uses no templates or forms...relying on his trained eyes to give each knife the grind, edge, and overall profile that make this brand so highly regarded in the knife world. This suji is a perfect example of his ultra thin edge geometry and his ability to forge and temper the difficult steel into a blade that has both a hardness to the edge while offering the owner a tool that is relatively easy to sharpen and maintain.

But for all his expertise with geometry and metallurgy, it’s the soul of his knives that make them so sought after and collected. Just try any of his wonderful knives and you will understand why so many enthusiasts insist that you must own at least one Takeda blade to be considered a true knife aficionado.

Please note 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.

Blacksmith: Shosui Takeda

Location: Niimi, Japan

Construction: Hammer Forged, San Mai

Cladding: Soft Iron

Edge Steel: Aogami Super Steel

Finish: Kurouchi

Edge Grind: Even

Edge Length: 270 mm - 280 mm

Weight: 4.5oz / 130g

Blade Height: 38mm

Spine Thickness: 2mm