Takeda Aogami Super Honesuki 150mm (5.9")
Takeda-san has informed us that the next production run for this knife is scheduled for late 2023. If you would like to purchase one, please sign up for a stock alert. You'll receive an email when they are available.
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. 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.
Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.
*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 | 170mm (6.7") |
| Thickness at spine | 5.5 mm |
| Thickness at tip | 1.3 mm |
| Hardness (Rockwell scale) | 61-63 |
| Bevel / Edge | 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.
Specifications
| Handle material | Stabilized Maple |
| Blade length | 170mm (6.7") |
| Thickness at spine | 5.5 mm |
| Thickness at tip | 1.3 mm |
| Hardness (Rockwell scale) | 61-63 |
| Bevel / Edge | 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.