On All Domestic Orders Over $100
- Knife Brands
Knife Brands- Anryu Knives
- CCK Cleavers
- Custom Knives
- Daovua Knives
- Doberman Forge
- Doi Knives
- Enjin Knives
- Fujiwara Knives
- Gihei Knives
- Harukaze Knives
- Ishikawa Knives
- Kajiwara Knives
- Kamo Knives
- Kanehide Knives
- Kanjo Knives
- Kato Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kurosaki Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masutani Knives
- Matsubara Knives
- Knife Types
Knife Types- Boning Knives
- Bunka Knives
- Bread Knives
- Chef Knives
- Cleavers
- Custom Knives
- Deba Knives
- Fillet Knives
- Folding and Hunting Knives
- Funayukis
- Gyutos
- Hankotsus
- Honesukis
- Japanese Garden Tools
- Kiritsukes
- Kogatanas
- Kurouchi Knives
- Left Handed Knives
- Nakiris
- No Handle Knives
- Oyster Knives
- Paring Knives
- Petty Knives
- Santokus
- Steak Knives
- Sujihikis
- Usubas
- Yanagibas
- Shop All
- Accessories
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
Takeda Hamano was established in 1920 in Niimi, Japan. Shosui Takeda is the third generation blacksmith who now runs the company with his family and a cadre of skilled artisans. He is one of the most talented blade makers that we work with. His skill and knowledge of the Aogami Super alloy is renowned. His knives, all forged and shaped by hand and eye, are revered by countless knife aficionados.
This sujihiki (he calls it a yanagi) is his answer to the classic one sided yanagiba. Capable of shaving the finest slice from a piece of protein, cooked or raw, this thin blade performs like a scalpel. The rustic and tough kurouchi finish allows for easy food release, which is especially important when slicing raw meats and fish.
This is a fine instrument deserving of fine treatment. It must be kept clean and very dry. Keep its edge away from anything hard. Give it this love and it will love you back with each and every slice you make.Blacksmith: Takeda san
Location: Niimi Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super Steel
Cladding: Iron
Finish: Kurouchi
Edge Grind: Even
Handle: Stainled Maple Octagonal
Ferrule: Black Pakka Wood
Weight: 4.6oz
Blade Length: 240mm
Blade Height: 37mm
Spine Thickness at Heel: 2.1 mm
This sujihiki (he calls it a yanagi) is his answer to the classic one sided yanagiba. Capable of shaving the finest slice from a piece of protein, cooked or raw, this thin blade performs like a scalpel. The rustic and tough kurouchi finish allows for easy food release, which is especially important when slicing raw meats and fish.
This is a fine instrument deserving of fine treatment. It must be kept clean and very dry. Keep its edge away from anything hard. Give it this love and it will love you back with each and every slice you make.
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.
Email Us: 
