Takeda Stainless Aogami Super Sasanoha Gyutou 210mm (8.2")
Takeda Stainless Aogami Super Sasanoha Gyutou 210mm (8.2")

Takeda

Takeda Stainless Aogami Super Sasanoha Gyutou 210mm (8.2")

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*Out of stock

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 210mm - 230mm  (8.2" - 9.1")
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 210mm - 230mm  (8.2" - 9.1")
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