- Description
- Specifications
- Use & Care
Takeda knives are hand made by blacksmith Shosui Takeda in Okayama, Japan. Mr. Takeda is a 3rd generation master blacksmith and each knife is carefully and painstakingly forged and tempered out of Blue Aogami Super Steel. Aogami steel is a hard carbon steel, which holds an incredible edge, while still being easy to sharpen. For this new line, Takeda has added a stainless cladding to protect against oxidizing and discoloration. Each Takeda knife is completely unique and razor-sharp out of the box. As each knife is handmade, blade lengths and profiles may vary slightly.
*Due to the unique shape of each knife, wooden sheaths do not fit the Takeda knives.
Handle material | Steel |
Blade length | 85mm (3.4") |
Thickness at spine | 1.7 mm |
Thickness at tip | 0.6 mm |
Hardness (Rockwell scale) | 61-63 |
Edge / Bevel | Double (50/50) |
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
- Carbon steel is not stain resistant. Wipe completely dry after use.
Description
Takeda knives are hand made by blacksmith Shosui Takeda in Okayama, Japan. Mr. Takeda is a 3rd generation master blacksmith and each knife is carefully and painstakingly forged and tempered out of Blue Aogami Super Steel. Aogami steel is a hard carbon steel, which holds an incredible edge, while still being easy to sharpen. For this new line, Takeda has added a stainless cladding to protect against oxidizing and discoloration. Each Takeda knife is completely unique and razor-sharp out of the box. As each knife is handmade, blade lengths and profiles may vary slightly.
*Due to the unique shape of each knife, wooden sheaths do not fit the Takeda knives.
Specifications
Handle material | Steel |
Blade length | 85mm (3.4") |
Thickness at spine | 1.7 mm |
Thickness at tip | 0.6 mm |
Hardness (Rockwell scale) | 61-63 |
Edge / Bevel | Double (50/50) |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
- Carbon steel is not stain resistant. Wipe completely dry after use.