Takeda Knives (武田刃物)

Takeda Hamono (武田刃物) is a Japanese knife workshop founded in 1920 in Niimi City, Okayama Prefecture. It is currently led by Shosui Takeda, a third-generation blacksmith who continues to hand forge every knife using traditional Japanese techniques.

The Soul of the Blacksmith in Every Blade

Each Takeda knife is forged one by one, never mass produced. The process is entirely done by hand in Japan, from forging and shaping to grinding and sharpening. No two blades are exactly alike.

These knives are known for their tall, thin profiles, excellent food release, and balanced geometry. With a 50/50 edge bevel, they’re suitable for both left- and right-handed users.

Aogami Super Steel: The Heart of Takeda’s Edge

Takeda knives use Aogami Super Steel, a high-carbon Japanese steel known for its edge retention and cutting precision. Many models, like the NAS Series, are clad in stainless steel, making them more resistant to rust and easier to maintain in professional kitchens.

Each blade is hardened to 63–64 HRC on the Rockwell scale, meaning it stays razor sharp longer than most conventional knives.

Crafted for the Demands of the Kitchen

Chefs around the world use Takeda knives for their lightweight feel, cutting efficiency, and durable edge. Light in the hand, firm in the grip, precise in the cut. The blade does not interrupt the flow of cooking. It becomes part of it.

Where Craft Becomes Heritage

Because of their quality and rarity, Takeda Hamono produces knives in small batches, with careful attention to detail. Takeda knives are expressions of heritage shaped by fire, steel, and a century of skill. From forge to kitchen, they carry with them a quiet strength that speaks without needing to say a word.