Japanese Knives
Sharpening
Shoshui Takeda Knife Restock July 5
July 5 at 10am MDT online and 10am local in-store (11am in Toronto), we'll get a restock of knives from Shosui Takeda-san! Last time they sold out in a couple of minutes online, so don't miss your chance. In-store stock will only be available in-store for the day and go online sporadically on the evening of the 5th!
Founded in 1920, Takeda Hamono was moved to Niimi, Okayama Prefecture in 1951. Over time, they have produced a wide variety of blades and tools such as kitchen knives, hunting knives, hatchets, axes, hoes, sickles, and scythes. A third-generation master blacksmith, Shosui Takeda was born and raised in Niimi. After he graduated from university, he returned to his hometown to succeed his father as master blacksmith for Takeda Hamono. Since 1985, Shosui Takeda-san has strived to produce the very best hand-forged blades and tools.
Takeda-san hammers blades from Aogami Super Steel. With an HRC hardness of 63–64 the edge retention of Takeda-san’s knives is unbelievable. His NAS series knives are clad in stainless steel instead of carbon steel (like the older AS series). Takeda-san is getting closer to retirement every year and puts a huge amount of work into crafting his blades, which is why they're so sought after and why we get them so irregularly. He's uncompromising in his quest to make the thinnest carbon steel blades out there, and its why we love him!
