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Takeda Hamono Factory is located in Niimi, within the Chugoku Mountains region, the historical birthplace of Japan’s traditional tatara ironmaking process.
In addition to supplying sickles, axes, and other forestry tools to government agencies, they manufacture traditional Japanese knives and kitchen cutlery using hand-forging techniques. Thinly forged with exceptional craft skill and finished with a unique edge profile, Takeda knives are particularly famous for their outstanding sharpness. Furthermore, to help maintain this incredible cutting performance, Takeda invented a hand-held whetstone designed for easy resharpening at home by non-professionals, which became a hit product.
Currently, the tradition is carried on by the third-generation master blacksmith, Shousui Takeda. Combining tradition with modern practicality, he produces high-quality cutlery that has earned passionate fans around the world.
About Super Aogami Steel
A top-tier high-carbon, low-impurity steel alloyed with vanadium and produced via vacuum melting. It is the finest grade of carbon steel produced at Hitachi Metals' Yasugi Works.
Stainless Steel Tang and Maple Plywood Handle
All Takeda knives feature a stainless steel tang to resist corrosion. The handles are crafted from durable maple plywood and shaped into an ergonomic octagonal profile for a comfortable grip.
Specifications: Each knife is handmade, so the size, weight, and blade finish may vary.
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Manufacturer Size: |
30cm |
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Full length: |
mm |
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Actual blade length: |
mm |
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Blade width at base: |
mm |
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Blade thickness: |
mm |
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Weight: |
g |
Blade Construction: three-layered
Blade Core material: Super Aogami
Blade Side Material: Stainless
Blade Finish: Kurouchi
Blade Shape: Kiritsuke (Extra Large)
Brand: Takeda
Ferrule: Compressed plywood
Blacksmith: Takeda Shosui
Production Area: Niimi City, Okayama Prefecture
Precautions for Use
- Blade Care & Rust Prevention: The core steel is high-carbon steel, which takes an extremely sharp edge but is prone to rusting. After use, wash and dry the knife thoroughly, then store it in a dry location. If you do not plan to use the knife for an extended period, it is recommended to apply a light coat of oil and wrap it in newspaper for storage.
- Proper Usage: To prevent chipping or damaging the blade, avoid cutting frozen foods, bones, or other hard ingredients, as well as non-food items. Always use wood, resin, or plastic cutting boards.
- Heat Sensitivity: Avoid heating or rapidly cooling the blade, as extreme temperature changes can alter the structure and performance of the steel.
- Handmade Variance: Each knife is entirely handcrafted, so individual finishes, patterns, and dimensions will vary. The product you receive will not be identical to the item pictured.
