Shosui Takeda, a third-generation master blacksmith, hails from Niimi, Okayama in Japan. After completing his university education and working in Tokyo, he returned to his hometown to carry on his father’s legacy as a blacksmith. Since 1985, he has dedicated himself to the craft, striving to create the finest hand-forged blades and tools. Together with his small team of skilled smiths, he meticulously handcrafts each blade, ensuring exceptional edge retention and ease of sharpening. Takeda’s knives feature 50/50 edges and octagonal handles, catering to both right-handed and lefthanded users. His commitment to traditional craftsmanship results in truly unique knives.
Obsolete knife range
Takeda-San’s kitchen knives stand out with their exceptionally thin blades, effortlessly slicing through vegetables and prep work. Handcrafted with Aogami Super-steel for superior edge retention and durability, these knives feature a 50/50 edge suitable for both right- and left-handed users. Takeda’s artisanal process in Niimi, Japan, ensures each knife is unique, varying in size without molds or templates. The handles boast an ergonomic octagonal design, combining rosewood and an ebony bolster for a comfortable grip. Takeda’s NAS series, with a core of high-carbon Aogami Super steel, is celebrated for its remarkable thinness, offering unparalleled cutting precision and balance. Please Note: The handle colour varies from light to quite deep ochre. Not dishwasher safe.
Maintenance:
- Avoid chopping hard ingredients such as bones, frozen food, or any rock-solid items.
- Please note these are very high-carbon knives with an edge that will oxidize which can be reduced and removed with the use of rust-removing cream and camelia oil which are available in our maintenance section.
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