{"title":"Takada hamono 武田刃物","description":"\u003cp class=\"p1\"\u003eTakeda Blacksmith was founded in 1920 and moved to Niimi, Okayama in 1951, where the workshop has continued producing hand-forged blades and tools for generations. Today, third-generation master blacksmith Shosui Takeda carries on the family tradition, returning to his hometown after university and time working in Tokyo to dedicate himself to the craft. Since 1985, Takeda-San and his small team of skilled craftsmen have focused on creating some of Japan’s finest handmade kitchen knives, using traditional forging methods passed down through generations.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTakeda knives are made using Aogami Super Steel (Blue Super Steel), a premium high-carbon steel known for exceptional sharpness, edge retention, and ease of sharpening. Each blade is forged entirely by hand, creating an incredibly thin and precise cutting edge that excels in professional kitchen work. The NAS series features an Aogami Super steel core with stainless cladding, offering the performance of carbon steel while providing additional protection against oxidation and discolouration.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eEvery Takeda knife is completely unique, with subtle variations in size, profile, and finish due to the handmade process. The knives feature a 50\/50 edge grind, making them suitable for both right- and left-handed users, along with comfortable octagonal handles made from quality woods such as rosewood and ebony. Known for their remarkable balance, razor-sharp performance, and traditional craftsmanship, Takeda knives are highly respected by chefs and collectors around the world.\u003c\/p\u003e","products":[],"url":"https:\/\/knivesforchefs.co.uk\/collections\/takada-hamono.oembed","provider":"Knives for Chefs","version":"1.0","type":"link"}