One per customer. For almost a century, Takeda Hamono has crafted exceptional knives and tools. These benchmark knives are renowned for their superbly treated Aogami Super steel core, tall blades, and remarkable lightness. The unique kurouchi finish and distinctive patterns give these knives an unmistakable character.
In this series, Takeda combines the AS core with softer stainless steel for easier maintenance and reduced reactivity, without compromising performance. Despite its ultra-tall profile and substantial steel, this 210mm gyuto is surprisingly lightweight. The acute edge bevels are made possible by the exceptional core steel.
If you seek a thin, tall knife with a distinct character that is easy to maintain and delivers exceptional performance, the Takeda AS Stainless Clad gyuto is the perfect choice.
One per customer.Brand: Takeda Hamono
Blacksmith: Shosui Takeda
Location: Niimi, Japan
Construction: San Mai, Hammer Forged
Core Steel: Aogami Super
Cladding: Stainless
Finish: Kurouchi
Handle: Rosewood Octagonal
Ferrule: Black Pakka Wood
Edge Grind: Even 50/50
Weight: 6oz
Blade length: 216mm
Total length: 353mm
Spine thickness at base: 2.29mm
Blade height: 62.04mm
Saya Included and test fit
In this series, Takeda combines the AS core with softer stainless steel for easier maintenance and reduced reactivity, without compromising performance. Despite its ultra-tall profile and substantial steel, this 210mm gyuto is surprisingly lightweight. The acute edge bevels are made possible by the exceptional core steel.
If you seek a thin, tall knife with a distinct character that is easy to maintain and delivers exceptional performance, the Takeda AS Stainless Clad gyuto is the perfect choice.
One per customer.
Please know that all measurements are approximations! Takeda-san and his helpers make each of these knives by hand, without a template. As a result, every knife is unique and the stats will vary.
Reviews
10 review(s) WRITE A REVIEW (Reviews are subject to approval) The hype is real, nothing like a Takeda , March 2, 2024Posted By: Bishara
1 people found this review helpful
I’ve had this knife for 6 months, it’s been on the stones exactly two times. Unbelievable edge, almost no stick, light and so fast. Professional use in a high volume kitchen. Flys through food. Pepper skin, galangal, cooked meats, onion skin. The light weight took some time to get use it, stays sharp forever. Once to get to the stone, it does take a little finesse. Well worth the effort.
1 people found this review helpful
I’ve had this knife for 6 months, it’s been on the stones exactly two times. Unbelievable edge, almost no stick, light and so fast. Professional use in a high volume kitchen. Flys through food. Pepper skin, galangal, cooked meats, onion skin. The light weight took some time to get use it, stays sharp forever. Once to get to the stone, it does take a little finesse. Well worth the effort.
Takeda 210 Just the best... YessssssPosted By: Daniel Harrington - verified customer
2 people found this review helpful
First off, Chefknivestogo is awesome. The owner answered my phone call and picked me a version of this knife that I told him I was looking for. A+ service as always. The knife. Amazing. The height is something to behold. This is something I absolutely treasure about Takeda knives. What can I say that hasn't been said before? Food release is amazing. Lightweight even for it's size. Sharp out of the box. Takeda knives don't have lightning bolt patterns or damascus, their beauty is in their ruggedness and function.
2 people found this review helpful
First off, Chefknivestogo is awesome. The owner answered my phone call and picked me a version of this knife that I told him I was looking for. A+ service as always. The knife. Amazing. The height is something to behold. This is something I absolutely treasure about Takeda knives. What can I say that hasn't been said before? Food release is amazing. Lightweight even for it's size. Sharp out of the box. Takeda knives don't have lightning bolt patterns or damascus, their beauty is in their ruggedness and function.
Nothing short of amazingPosted By: Timothy C.
5 people found this review helpful
I already own the 170 bunka, loved it so much i decided to get a 210 gyuto as well. I have to say it was a great decision. The edge these things come with are nothing short of amazing. Insanely thin blades with super grinds. I highly suggest buying one if you can afford it. Onions, carrots, meats all just glide off this thing like water off a rock. I will be buying more
5 people found this review helpful
I already own the 170 bunka, loved it so much i decided to get a 210 gyuto as well. I have to say it was a great decision. The edge these things come with are nothing short of amazing. Insanely thin blades with super grinds. I highly suggest buying one if you can afford it. Onions, carrots, meats all just glide off this thing like water off a rock. I will be buying more
you're just what i neededPosted By: dave joachim - verified customer
6 people found this review helpful
super light and thin, a little flexy, but wicked sharp and good edge retention. the deep heel gives it a santoku feel but with a longer blade, which is just what i wanted. a vegetable workhorse.
6 people found this review helpful
super light and thin, a little flexy, but wicked sharp and good edge retention. the deep heel gives it a santoku feel but with a longer blade, which is just what i wanted. a vegetable workhorse.
Like a laser, but cooks beware. Posted By: Max Motter
3 people found this review helpful
This knife shreds. Out of the box I didn't even touch the factory edge for a couple of weeks, opting to use it at my jobs.
I currently work sushi and a hot line, and tend to process a lot of alliums (negi, onions, garlic, etc) as well as proteins and vegetables. I would recommend this knife for everything up to but not including a squash in terms of hardness.
The blade profile is a little big for some of the stations I work, which inadvertently protects the edge more than not. I really love the height, and the weight (or lack thereof) makes for huge ease of use, which boosts stamina. I've never been more confident staring down a pile of onions, while still able to mince a shallot or ginger super fine.
First thing I noticed is that there seemed to be a thin clear-coat-ish finish that came off in spots. This protects the stainless kurouchi finish itself, which has started to wear off, again in patches. I don't mind so much because any kurouchi knife will patina over time, especially under duress. However, I think this has partially hindered the knife to be kind of sticky.
The factory edge lasted great- up until the point where I micro-chipped it around the middle of the blade. I prefer the zero edge style of the bevel for all my knives, so fixing it and bringing back up to a polish wasn't a huge issue. I will say that this knife requires a lot of high grit polishing and honing to remain razor sharp.
I bought this knife because I wanted a taller profile, wieldable, workhorse of a knife. To be honest, I got most of those things, but not all. I'm honestly afraid to use it too much for fear of chipping or even snapping it. This is an amazing knife that requires me to be 100% focused on how I'm using it. Everyone who picks it up remarks at how light it is. I would recommend anybody considering a Takeda to go for it, but Its not a knife to beat up.
3 people found this review helpful
This knife shreds. Out of the box I didn't even touch the factory edge for a couple of weeks, opting to use it at my jobs.
I currently work sushi and a hot line, and tend to process a lot of alliums (negi, onions, garlic, etc) as well as proteins and vegetables. I would recommend this knife for everything up to but not including a squash in terms of hardness.
The blade profile is a little big for some of the stations I work, which inadvertently protects the edge more than not. I really love the height, and the weight (or lack thereof) makes for huge ease of use, which boosts stamina. I've never been more confident staring down a pile of onions, while still able to mince a shallot or ginger super fine.
First thing I noticed is that there seemed to be a thin clear-coat-ish finish that came off in spots. This protects the stainless kurouchi finish itself, which has started to wear off, again in patches. I don't mind so much because any kurouchi knife will patina over time, especially under duress. However, I think this has partially hindered the knife to be kind of sticky.
The factory edge lasted great- up until the point where I micro-chipped it around the middle of the blade. I prefer the zero edge style of the bevel for all my knives, so fixing it and bringing back up to a polish wasn't a huge issue. I will say that this knife requires a lot of high grit polishing and honing to remain razor sharp.
I bought this knife because I wanted a taller profile, wieldable, workhorse of a knife. To be honest, I got most of those things, but not all. I'm honestly afraid to use it too much for fear of chipping or even snapping it. This is an amazing knife that requires me to be 100% focused on how I'm using it. Everyone who picks it up remarks at how light it is. I would recommend anybody considering a Takeda to go for it, but Its not a knife to beat up.
Very Nicely FinishedPosted By: Corey
2 people found this review helpful
I was a little hesitant to pull the trigger on this since it was my largest knife purchase yet and I've seen some naysayers on some forums. But when I got it first thing I checked is the choil and the grind looks amazing. Very thin, and thinner in the middle then at the edge. Only ever so slightly. The finish is amazing. It was sharp out of the box, but it will still need my touch to get it crazy sharp. I'm currently demoing the kitchen so I haven't had much time with this, except some mushrooms at my parent's house. And I love the feel, and the height of the blade. I can't wait to use it more.
2 people found this review helpful
I was a little hesitant to pull the trigger on this since it was my largest knife purchase yet and I've seen some naysayers on some forums. But when I got it first thing I checked is the choil and the grind looks amazing. Very thin, and thinner in the middle then at the edge. Only ever so slightly. The finish is amazing. It was sharp out of the box, but it will still need my touch to get it crazy sharp. I'm currently demoing the kitchen so I haven't had much time with this, except some mushrooms at my parent's house. And I love the feel, and the height of the blade. I can't wait to use it more.
Fantastic knife, even better service.Posted By: Kosta T. - verified customer
2 people found this review helpful
This is my 3rd purchase from this website and all I can say is the fantastic selection of high quality knives is not why I keep coming back. Had a question before purchasing which was answered asap. Had a special request for the blade size that was met perfectly. Arrived at my door 2 days after ordering. The customer service Mark provides is unparalleled and should be an example for how online businesses should be run. I always recommend you guys to my co-workers. You've earned my business for the length of my culinary career. Thank you for the knife and the top notch service!
2 people found this review helpful
This is my 3rd purchase from this website and all I can say is the fantastic selection of high quality knives is not why I keep coming back. Had a question before purchasing which was answered asap. Had a special request for the blade size that was met perfectly. Arrived at my door 2 days after ordering. The customer service Mark provides is unparalleled and should be an example for how online businesses should be run. I always recommend you guys to my co-workers. You've earned my business for the length of my culinary career. Thank you for the knife and the top notch service!
Among my favorites, if you hate tall santoku knives you just want one TakedaPosted By: Nameless Stranger - verified customer
2 people found this review helpful
General feel: 5+Ease of sharpening: 4+ (the heat treat is legendary, mine took a wicked edge after a few strops on a Suehiro Rika 5000)Edge retention: 5 (feels like the sharpness lasts forever, perfect edge without micro chipping)Wedging: 5 (unique profile, almost laser like, Takeda style)Food stickiness: 4 (diced onions and diced potatoes stick to it, almost nothing else)Profile: 5 (it's love or hate here)5/10 OOTB sharpness left much to be desired on my Takeda.
2 people found this review helpful
General feel: 5+Ease of sharpening: 4+ (the heat treat is legendary, mine took a wicked edge after a few strops on a Suehiro Rika 5000)Edge retention: 5 (feels like the sharpness lasts forever, perfect edge without micro chipping)Wedging: 5 (unique profile, almost laser like, Takeda style)Food stickiness: 4 (diced onions and diced potatoes stick to it, almost nothing else)Profile: 5 (it's love or hate here)5/10 OOTB sharpness left much to be desired on my Takeda.
