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Experience the amazing cutting ability of this thin, large cleaver by Takeda Hamono, using aogami super steel. This esteemed Blacksmith shop, established in 1920, is known globally for its handmade blades, forged from high-quality Aogami Super Steel (AS). Master blacksmith Shosui Takeda continues the legacy of producing high-performance tools, appreciated by knife enthusiasts and professionals alike. The hand-forged blades excel in edge retention and ease of re-sharpening. Each knife sports a 50/50 edge and an octagonal handle, ensuring comfortable use for both right and left-handers.
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: Stained Maple Octagonal
Ferrule: Black Pakka Wood
Edge Grind: Even 50/50
Weight: 13.5 ounces / 384g
Blade Length: 240 mm
Overall Length: 380 mm
Thickness at Heel: 3mm tapers to 1.7mm
Blade Height: 115mm
One per customer.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Wow!!! Right Tool for the JobPosted By: Jeff Talbert - verified customer
I bought this primarily to make things like Steak and Tuna Tartare; my 10" German chef's knife is razor sharp but was the wrong tool to chop meat or fish easily. The Takeda was, as advertised, razor sharp out of the box; I nevertheless spent 30 minutes running it over a leather bench strop loaded with buffing compound, which put a mirror finish on the blade. In use, the Takeda is intimidating to look at but much lighter than it appears and very balanced. The spine is only slightly thicker than my Gyuto and much thinner than a traditional Western-style butcher's cleaver used for sectioning meat with bones. The craftsmanship is first rate, from the finish of the blade to the epoxy that seals the joint where the blade meets the handle. For chopping any meaningful amount of boneless meat or fish, this is an extraordinary treat to use.
I bought this primarily to make things like Steak and Tuna Tartare; my 10" German chef's knife is razor sharp but was the wrong tool to chop meat or fish easily. The Takeda was, as advertised, razor sharp out of the box; I nevertheless spent 30 minutes running it over a leather bench strop loaded with buffing compound, which put a mirror finish on the blade. In use, the Takeda is intimidating to look at but much lighter than it appears and very balanced. The spine is only slightly thicker than my Gyuto and much thinner than a traditional Western-style butcher's cleaver used for sectioning meat with bones. The craftsmanship is first rate, from the finish of the blade to the epoxy that seals the joint where the blade meets the handle. For chopping any meaningful amount of boneless meat or fish, this is an extraordinary treat to use.
