- 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 | Stabilized Maple |
| Blade length | 180mm (7.1") - 200mm (7.8") |
| 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
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 | Stabilized Maple |
| Blade length | 180mm (7.1") - 200mm (7.8") |
| 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