Account
Takeda Cutlery Factory is located in Niimi, in the Chugoku Mountains, the birthplace of the traditional "Tatara" ironmaking method.
The company supplies sickles and axes for mountain work to government offices, and also sells them through its traditional hand-forged blacksmithing techniques.
We manufacture Japanese style knives and kitchen knives, with thin blades and unique cutting edges made with overwhelming skill.
The knives are especially known for their sharpness.
In order to maintain its excellent sharpness, even ordinary households who are not craftsmen can easily resharpen it.
The handheld whetstone, which was designed to be like this, became a hit product.
Currently, the third generation, Takeda Shosui, has inherited the techniques and is manufacturing high-quality blades that combine tradition and rationality.
Has enthusiastic fans all over the world
What is Aogami Super?
This is a high carbon, low impurity steel made from a vacuum melted vanadium alloy. It is the highest quality carbon steel produced at Hitachi Metals' Yasugi Works.
Stainless steel core, maple plywood handle
All Takeda knives have stainless steel inner cores that make them less susceptible to corrosion.
The handle is made of durable maple plywood and is octagonal for easy grip.
Specifications: Each knife is handmade, so the size, weight, and blade finish may vary.
|
Manufacturer Size: |
18cm |
|---|---|
|
Full length: |
336mm |
|
Actual blade length: |
180mm |
|
Blade width at base: |
60mm |
|
Blade thickness: |
6.1mm |
|
Weight: |
333g |
Blade structure: Three-layers
Blade core material: Aogami Super
Blade side material: Stainless steel
Blade finish: Black finish
Blade shape: Large Deba
Double-edged
Brand: Takeda Hamono
Handle: Maple octagonal handle
Ferrule: Plywood
Blacksmith: Takeda Shosui
Production area: Niimi City, Okayama Prefecture
[Notes]
・The core material is made of steel, which is prone to rusting, so please wipe off any moisture after use and store in a dry place. If you will not be using the knife for a long period of time, we recommend applying oil to it and storing it wrapped in newspaper.
・Avoid using the knife on frozen foods, hard foods such as bones, or other non-food items, as this may cause the blade to chip or break. Use a cutting board made of wood, resin, or plastic.
- Please be careful when heating or cooling the knife as this may change the properties of the steel.
・Because they are completely handmade, each one is different. They may not be exactly the same as the product in the image.
