Takeda Stainless Aogami Super Ko-sasa Gyutou 160mm (6.3")
$395.00
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
- Use & Care
| Handle material | Stabilized Maple |
| Blade length | 160mm - 170mm (6.3" - 6.9") |
| Thickness at spine | 2 mm |
| Thickness at tip | 0.8 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
Specifications
| Handle material | Stabilized Maple |
| Blade length | 160mm - 170mm (6.3" - 6.9") |
| Thickness at spine | 2 mm |
| Thickness at tip | 0.8 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