Takeda was founded in 1920 and moved to Niimi in 1951. Shosui Takeda is a third generation blacksmith and is ranked among the highest in Japan. We are very proud to carry Takeda as we have used his knives in professional kitchens for years and fell in love with them very quickly. We know once you try one, you will feel the same way.
All of his blades are hand forged from Aogami Super Steel and are cladded in stainless (NAS) making these knives very low maintenance. Meticulous heat treatment of the blades helps create amazing edge retention, performance and strength. These knives are thin and lightweight but very balanced, making all of your tasks in the kitchen a complete breeze. All of Takeda's knives are double bevel with a 50/50 grind, making them user friendly to both right or left handed users. The handle is made of maple and fitted with a black pakka wood collar.
*Miroroshi deba is compared to a fish butchering deba knife crossed with a yangiba slicing knife.
Blacksmith: Shosui Takeda
Steel type: Aogami Super Steel (Super Blue Steel)
Rockwell Hardness: 63-64
Location: Niimi, Okayama Prefecture
Handle: Maple Octagonal and Black Pakka Collar
*Takeda knives are one of a kind. Length and height may vary from picture*
Edge Length: 217mm
Height At Heel: 44.9mm
Spine Thickness Above Heel: 3.4mm