{"title":"June 2026 Takeda Drop","description":"","products":[{"product_id":"nas-blue-super-br-ko-bunka","title":"Takeda NAS Ko-Bunka 115mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eA Bunka is a Santoku (an all-purpose knife) with a kiritsuke-tip. The accentuated tip is great for delicate work, whilst sharing the same versatility as the Santoku. It is a great knife as an addition to an existing all-purpose blade or as a first all-purpose knife for any cook.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Bunka \u003cbr\u003eSize: 115mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eRosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003cbr\u003e\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100934271092,"sku":"FAA-AC106-EA100","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/kobunka1.jpg?v=1780324299"},{"product_id":"nas-blue-super-sc-br-honesuki","title":"Takeda NAS Honesuki 175mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Honesuki is a boning knife specifically designed for, but not limited to, processing poultry. The sturdy and pointy tip allows the user to be more precise and waste less, and the protruding heel means you can use it for separating cartilage with ease. If you are comfortable getting a whole chicken, or larger cuts of pork or lamb from the butcher to make it exactly how you want it, this is a great knife to have around.\"}' data-sheets-userformat='{\"2\":513,\"3\":{\"1\":0},\"12\":0}'\u003eHonesuki is a boning knife specifically designed for, but not limited to, processing poultry. The sturdy and pointy tip allows the user to be more precise and waste less, and the protruding heel means you can use it for separating cartilage with ease. If you are comfortable getting a whole chicken, or larger cuts of pork or lamb from the butcher to make it exactly how you want it, this is a great knife to have around.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Honesuki Kaku \u003cbr\u003eSize: 175mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958191732,"sku":"FAA-AC206-HA180","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/FullSizeRender_096cb4c3-c448-4c6f-ae65-9e4035fd1e5a.jpg?v=1758312537"},{"product_id":"takeda-nas-blue-super-br-180mm-yanagiba-small","title":"Takeda NAS Yanagiba 180mm Maple Handle (Small)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here. \u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u0026quot;}\"\u003eA slicer is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: \u003cspan data-mce-fragment=\"1\"\u003eMaple \u0026amp; Pakka Ferrule Octagonal\u003c\/span\u003e\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":39414769025118,"sku":"FAA-AC206-IA180","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20241204-120108.jpg?v=1733331955"},{"product_id":"nas-blue-super-br-bunka","title":"Takeda NAS Bunka 180mm Rosewood Handle (Medium)","description":"\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/UWkepGIEKdo\" height=\"315\" width=\"460\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eA Bunka is a Santoku (an all-purpose knife) with a kiritsuke-tip. The accentuated tip is great for delicate work, whilst sharing the same versatility as the Santoku. It is a great knife as an addition to an existing all-purpose blade or as a first all-purpose knife for any cook.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Bunka \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eRosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100951572596,"sku":"FAA-AC206-EA180","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/bunka1.jpg?v=1780324008"},{"product_id":"nas-blue-super-br-chinese-cleaver1","title":"Takeda NAS Chinese Cleaver 240mm Rosewood Handle (Large)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eA Chinese cleaver is an all-purpose blade that is gaining huge popularity in North America recently for its utility and efficiency. Despite its bone-cleaver-esque shape, it is\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eabsolutely not for going through bones\u003c\/strong\u003e, but for slicing, pulverizing, and chopping produce and boneless protein (for going through bones we recommend\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Kanehide Meat Cleaver\" href=\"https:\/\/www.toshoknifearts.com\/products\/aaa-271-01-zm160?_pos=1\u0026amp;_sid=533ba2dd1\u0026amp;_ss=r\"\u003ethis meat cleaver\u003c\/a\u003e). Given the size, it does require some adjustment and usage research.  Not for the faint of heart, but once you get into it, it is highly addictive!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Chinese Cleaver \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100955832436,"sku":"FAA-AC206-RA240","price":1200.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/cleaver2.jpg?v=1780324102"},{"product_id":"nas-blue-super-br-kiritsuke","title":"Takeda NAS Kiritsuke 248mm Rosewood Handle (Medium)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eA kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":2173750},\"15\":\"Roboto, sans-serif\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u0026quot;}\"\u003e\u003c\/span\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Kiritsuke \u003cbr\u003eSize: 248mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958224500,"sku":"FAA-AC206-UA240","price":675.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/FullSizeRender_d312fd6b-73cf-4e5a-aadc-ba0ab9f454af.jpg?v=1758311524"},{"product_id":"nas-blue-super-br-deba","title":"Takeda NAS Deba 150mm Maple Handle (Medium)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eTakeda's Deba is a Japanese fish filleting\/butchery knife that is double-bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western-style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a wide bevel knife in Japanese fashion.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Maple \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003cbr\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100956618868,"sku":"FAA-AC206-NA150","price":650.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240327_135917351.jpg?v=1711562624"},{"product_id":"nas-blue-super-br-ko-deba","title":"Takeda NAS Ko-Deba 120mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eTakeda's Deba is a Japanese fish filleting\/butchery knife that is double-bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western-style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a wide bevel knife in Japanese fashion.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 120mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":39418845462622,"sku":"FAA-AC206-NA121","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240327_135738033.jpg?v=1711562688"},{"product_id":"nas-blue-super-br-mini-petit","title":"Takeda NAS Petit 100mm Rosewood Handle (Mini)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here. The product photos shows the knife with a Maple handle.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003eA paring knife is often used for many in-hand tasks such as coring, peeling, and trimming; think apples, artichokes, various fruits and garlic etc. It is an extremely versatile tool that when you get a really good one, you start to wonder how you managed to cook all these years without it.\u003c\/p\u003e\nBrand: Takeda 武田刃物\u003c\/div\u003e\n\u003cdiv\u003eBlacksmith: Shosui Takeda 武田 松水\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Petit \u003cbr\u003eSize: 100mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003cbr\u003e\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":39414781771870,"sku":"FAA-AC206-BC90","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/99494A6F-87A3-4897-8A5B-CDE2C6002BAD.jpg?v=1758312726"},{"product_id":"nas-blue-super-br-petit","title":"Takeda NAS Petit 130mm ~ 150mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e \u003c\/strong\u003e\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eA petty (utility) knife probably gets used most often after your all-purpose knives. It can be used to cut small fruits, vegetables, and even some smaller cuts of meats (and many many more things, like cutting through plastic wrapping from a grocery trip!) If you have one, for a quick meal for two, you may just get it done without a chef's knife.\u003c\/p\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003c\/span\u003eBrand: Takeda 武田刃物\u003c\/div\u003e\n\u003cdiv\u003eBlacksmith: Shosui Takeda 武田 松水\u003c\/div\u003e\n\u003cdiv\u003eProducing Area: Niimi-Okayama\/ Japan\u003c\/div\u003e\n\u003cdiv\u003eProfile: Petit Size: 130mm ~ 150mm\u003c\/div\u003e\n\u003cdiv\u003eSteel Type: Carbon Steel\u003c\/div\u003e\n\u003cdiv\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad\u003c\/div\u003e\n\u003cdiv\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eRosewood \u0026amp; Pakka Ferrule Octagonal\u003c\/div\u003e\n\u003cdiv\u003eHand Orientation: Ambidextrous\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":39525013028958,"sku":"FAA-AC206-BC150","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/petit1.jpg?v=1780324569"},{"product_id":"nas-blue-super-br-ko-bocho","title":"Takeda NAS Ko-Bocho 110mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eA Ko-Bocho is a mini Santoku; an all-purpose blade that is incredibly useful for tight spaces and it is the one that most home cooks should purchase first. Even folks who use paring knives for everything can quickly get used to this blade since it brings so much utility in a compact size.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Ko-Bocho \u003cbr\u003eSize: 110mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958322804,"sku":"FAA-AC206-BD110","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240327_135353651.jpg?v=1711562915"},{"product_id":"nas-blue-super-br-gyuto-210","title":"Takeda NAS Gyuto 210mm Rosewood Handle (Small)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eA chef's knife is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100957405300,"sku":"FAA-AC206-FA210","price":600.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/gyutosmall1.jpg?v=1780324206"},{"product_id":"takeda-as-blue-super-br-240mm-sasanoha-large","title":"Takeda NAS Sasanoha 240mm Rosewood Handle (Large)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eA chef's knife is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Sasanoha \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Iron Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100948426868,"sku":"FAA-AC106-FC240","price":675.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20241204-112930.jpg?v=1733330017"},{"product_id":"takeda-nas-blue-super-br-120mm-nakiri-small1","title":"Takeda NAS Ko Nakiri 90mm Rosewood Handle (Small)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Nakiri is a versatile blade that excels in processing large amounts of vegetables and the rectangular shape is also very useful to pick up all the chopped bits!\"}' data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eNakiri is a versatile blade that excels in processing large amounts of vegetables and the rectangular shape is also very useful to pick up all the chopped bits!\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Nakiri \u003cbr\u003eSize: 90mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e\n\u003cdiv id=\"gtx-trans\" style=\"position: absolute; left: 101px; top: 265.691px;\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958519412,"sku":"FAA-AC206-DA120","price":510.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/konakiri1.jpg?v=1780324423"},{"product_id":"takeda-nas-blue-super-br-210mm-kiritsuke-small","title":"Takeda NAS Kiritsuke 224mm Rosewood Handle (Small)","description":"\u003cp\u003e\u003ciframe width=\"460\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Qoi7eHcH2nA\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":2173750},\"15\":\"Roboto, sans-serif\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u0026quot;}\"\u003eA kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Kiritsuke Gyuto\u003cbr\u003eSize: 224mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100955570292,"sku":"FAA-AC206-EA210","price":600.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/F3312003-C020-4F18-82BE-1F0DD0BC058D.jpg?v=1758312341"},{"product_id":"takeda-nas-blue-super-br-240mm-gyuto-medium","title":"Takeda NAS Gyuto 240mm Rosewood Handle (Medium)","description":"\u003cp\u003e\u003ciframe width=\"460\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/IslO6UmMscE\" title=\"YouTube video player\"\u003e\u003c\/iframe\u003e\u003cbr\u003e\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eBrand: Takeda 武田刃物\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\nBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100957438068,"sku":"FAA-AC206-FA240","price":675.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/gyutomedium1.jpg?v=1780324244"},{"product_id":"takeda-nas-blue-super-br-270mm-gyuto-large","title":"Takeda NAS Gyuto 270mm Rosewood Handle (Large)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eA chef's knife is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cspan\u003e\u003c\/span\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100957667444,"sku":"FAA-AC206-FA270","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20241204-111449.jpg?v=1733329329"},{"product_id":"takeda-nas-blue-super-br-300mm-gyuto-x-large","title":"Takeda NAS Gyuto 300mm Rosewood Handle (Extra Large)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eA chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003e\u003c\/span\u003e\u003c\/span\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Gyuto \u003cbr\u003eSize: 300mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/div\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100957700212,"sku":"FAA-AC206-FA300","price":900.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240316_102520328.jpg?v=1710599415"},{"product_id":"takeda-nas-blue-super-br-270mm-yanagiba-x-large","title":"Takeda NAS Yanagiba 270mm Rosewood Handle (Extra Large)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A slicer ('Sujiihki' in Japanese) is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eA slicer is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003cbr\u003eBrand: Takeda 武田刃物\u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100961140852,"sku":"FAA-AC206-IA270","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240316_102750746.jpg?v=1710599430"},{"product_id":"takeda-nas-blue-super-br-270mm-sasanoha-x-large","title":"Takeda NAS Sasanoha 270mm Rosewood Handle (Extra Large)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u0026quot;}\" data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eA chef's knife is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Sasanoha \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100960977012,"sku":"FAA-AC206-FC270","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20241204-113445.jpg?v=1733330322"},{"product_id":"copy-of-nas-blue-super-br-sasanoha-large","title":"Takeda NAS Sasanoha 190mm Rosewood Handle (Small)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eA chef's knife is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Sasanoha \u003cbr\u003eSize: 190mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eRosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100960780404,"sku":"FAA-AC206-FC190","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/sasanohasmall1.jpg?v=1780324543"},{"product_id":"nas-blue-super-br-kogatana","title":"Takeda NAS Kogatana 170mm ~ 200mm","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eA Kogatana is a traditional Japanese knife that packs a lot of utility. The carbon steel is easy to sharpen on the stones and it can be used for cleaning mushrooms, light butchery, whittling, opening boxes, letters and more. \u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBrand: Takeda 武田刃物\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlacksmith: Shosui Takeda 武田 松水\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducing Area: Niimi-Okayama\/ Japan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSize: 170mm - 200mm\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel Type: Carbon Steel\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHandle: Stainless Clad Tang\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHand Orientation: Ambidextrous\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":32078185267294,"sku":"FABBB-AC2-182","price":300.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240327_140031583.jpg?v=1711562963"},{"product_id":"takeda-double-sided-br-holding-whetstone","title":"Takeda Hand Whetstone #400\/ #1200","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e*To learn how to use this stone, please check \u003c\/span\u003e\u003ca title=\"How to use Takeda Hand-held whetstone\" href=\"https:\/\/www.youtube.com\/watch?v=UB2A8z-WHQw\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ethis video out from Shosui Takeda\u003c\/a\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ca title=\"How to use Takeda Hand-held whetstone\" href=\"https:\/\/www.youtube.com\/watch?v=UB2A8z-WHQw\"\u003e\u003cbr\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003ciframe title=\"How to use Takeda Hand-held whetstone\" src=\"https:\/\/www.youtube.com\/embed\/UB2A8z-WHQw\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\n\u003cdiv\u003eThese handheld sharpening stones are an original design by Shosui Takeda's grandfather.  The handle was an addition to a standard stone design as it was meant for a handy way to hold the stones, but also to protect the wrist from the sharp blades. Takeda Hamono has tested out hundreds of stones with their knives, and found that these are optimal for their knives for easy use. #400 \u0026amp; #1200.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eProduct Type: Whetstone \u003cbr\u003eGrit: #400\/ #1200 \u003cbr\u003eGrain Scale: Rough\/ Middle\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12121634406516,"sku":"FAEAA-010-4001200","price":100.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240402_142406678.jpg?v=1712082452"},{"product_id":"takeda-nas-blue-super-br-195mm-deba-large","title":"Takeda NAS Deba 195mm Rosewood Handle (Large)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eTakeda's Deba is a Japanese fish filleting\/butchery knife that is double-bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western-style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a wide bevel knife in Japanese fashion.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Deba \u003cbr\u003eSize: 195mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":39340809814110,"sku":"P0002S","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/Deba1.jpg?v=1780324148"},{"product_id":"takeda-nas-blue-super-br-150mm-mioroshi-deba-small","title":"Takeda NAS Mioroshi 150mm Rosewood Handle (Small)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eShosui Takeda is a third generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Mioroshi \u003cbr\u003eSize: 150mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958355572,"sku":"FAA-AC206-NF150","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240327_135547189.jpg?v=1711562533"},{"product_id":"takeda-nas-blue-super-br-180mm-mioroshi-deba-medium","title":"Takeda NAS Mioroshi 180mm Rosewood Handle (Medium)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e \u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}' data-sheets-value='{\"1\":2,\"2\":\"A Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\"}'\u003eA Mioroshi Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. The shape is like a cross between a Deba and a Yanagiba. Despite its Gytuo-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Mioroshi \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958421108,"sku":"FAA-AC206-NF180","price":600.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240323_111804770.jpg?v=1711207786"},{"product_id":"takeda-nas-blue-super-br-210mm-mioroshi-deba-large","title":"Takeda NAS Mioroshi 210mm Rosewood Handle (Large)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}' data-sheets-value='{\"1\":2,\"2\":\"A Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\"}'\u003eTakeda's Mioroshi Deba is a Japanese fish filleting\/butchery knife that is double bevelled. The shape is like a cross between a Deba and a Yanagiba. Despite its Gytuo-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western-style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a wide bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Mioroshi \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958453876,"sku":"FAA-AC206-NF210","price":675.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20250227-123414.jpg?v=1740677945"},{"product_id":"takeda-nas-blue-super-br-240mm-mioroshi-deba-x-large","title":"Takeda NAS Mioroshi 240mm Rosewood Handle (Extra Large)","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"A Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. Despite its Santoku-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\"}' data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eA Mioroshi Deba is a traditional Japanese fish filleting\/butchery knife that is single-sided\/bevelled. The shape is like a cross between a Deba and a Yanagiba. Despite its Gytuo-like profile, it does not perform well on dense produce; however, it excels in deboning various fish, thanks to its weight and bevel shape. The technique of using a deba is quite different from using a flexible filleting knife (Western style fish deboning), but in practiced hands, both styles can yield very good results. We recommend a deba for any cook looking to get better at filleting fish and sharpening a single bevel knife in Japanese fashion.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Mioroshi \u003cbr\u003eSize: 240mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958486644,"sku":"FAA-AC206-NF240","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/MTXX-MH20240323_111438931_43abb30a-6e03-4031-b2f0-a34cf03a0af5.jpg?v=1711207754"},{"product_id":"takeda-nas-blue-super-br-270mm-kiritsuke","title":"Takeda NAS Kiritsuke 270mm Rosewood Handle (Large)","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003c\/strong\u003e\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":2173750},\"15\":\"Roboto, sans-serif\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u0026quot;}\"\u003eA kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":2173750},\"15\":\"Roboto, sans-serif\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u0026quot;}\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":2173750},\"15\":\"Roboto, sans-serif\",\"16\":11}' data-sheets-value=\"{\u0026quot;1\u0026quot;:2,\u0026quot;2\u0026quot;:\u0026quot;A kiritsuke-gyuto is a chef's knife with a slanted tip from a traditional single-sided blade called a kiritsuke. It is essentially a chef's knife with a twist. It serves the same function as an all-purpose knife, and although some swear that the accentuated tip makes it easier to execute fine cuts, we find that the k-tip mostly offers aesthetic power boost (rough guess 50%).\u0026quot;}\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Kiritsuke \u003cbr\u003eSize: 270mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100958257268,"sku":"FAA-AC206-UA270","price":750.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/rn-image_picker_lib_temp_0f74982f-a02e-4f96-86aa-2354cd7335d6.jpg?v=1733331379"},{"product_id":"takeda-nas-blue-super-br-210mm-chinese-cleaver-small","title":"Takeda NAS Chinese Cleaver 210mm Rosewood Handle (Small)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eA Chinese cleaver is an all-purpose blade that is gaining huge popularity in North America recently for its utility and efficiency. Despite its bone-cleaver-esque shape, it is\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eabsolutely not for going through bones\u003c\/strong\u003e, but for slicing, pulverizing, and chopping produce and boneless protein (for going through bones we recommend\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.toshoknifearts.com\/products\/aaa-271-01-zm160?_pos=1\u0026amp;_sid=533ba2dd1\u0026amp;_ss=r\" title=\"Kanehide Meat Cleaver\"\u003ethis meat cleaver\u003c\/a\u003e). Given the size, it does require some adjustment and usage research.  Not for the faint of heart, but once you get into it, it is highly addictive!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Chinese Cleaver \u003cbr\u003eSize: 210mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12100955799668,"sku":"FAA-AC206-RA210","price":1125.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/rn-image_picker_lib_temp_54bfe83b-91c9-4e06-b927-4535d97719b1.jpg?v=1741801565"},{"product_id":"takeda-nas-blue-super-br-100mm-kogatana","title":"Takeda NAS Haru-Chan Kogatana 70mm ~ 120mm","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e\u003c\/strong\u003e \u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003eA Kogatana is a traditional Japanese knife that packs a lot of utility. The carbon steel is easy to sharpen on the stones and it can be used for cleaning mushrooms, light butchery, whittling, opening boxes, letters and more. \u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eSize: 70mm - 120mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle: Stainless Clad Tang\u003c\/span\u003e\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":31215435939934,"sku":"FABBB-AC2-100-1","price":300.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20250227-135038.jpg?v=1740683020"},{"product_id":"faa-ad104021-ia360","title":"Takeda Vintage Blue #1 Limited Yanagiba 360mm Ebony Handle (No.4)","description":"\u003cdiv\u003eForged by Shosui Takeda of Takeda Hamono, in Okayama Japan. \u003cbr\u003e\u003cbr\u003eThis vintage Yanagiba was forged in 2008 in memory of an old mate of Takeda’s from Germany. In 2015, we visited Takeda’s workshop and stumbled upon this knife and 14 other knives, but all were in pretty bad condition from years of sitting around in the workshop not being taken care of. \u003cbr\u003e\u003cbr\u003eAfter some pleading, Takeda-san allowed us to re-finish this Yanagiba, so we took it to a talented sharpener in Sakai that restored and improved the geometry from its original state. A lot of careful work was needed to not waste any of the rare Blue #1 forging from Takeda-san. (He normally works with Blue Super steel only) \u003cbr\u003e\u003cbr\u003eThen, Tosho's own Ivan Fonseca gave it the full Japanese natural stone treatment to bring out subtle characters in both jigane and hagane (cladding and core steel, respectively), elevating it to a whole new level. \u003cbr\u003e\u003cbr\u003eAll of this took a lot longer than we hoped, but in the end, it was all worth it! We hope the lucky owner of this blade loves and cherishes this blade for years to come. \u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"video-container\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/g731sF9Okm4?showinfo=0\" height=\"315\" width=\"560\" allowfullscreen=\"\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 360mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) #1, Soft Iron Clad \u003cbr\u003eHandle: Ebony \u0026amp; Buffalo Horn Ferrule Octagonal \u003cbr\u003eTotal Length: 520mm \u003cbr\u003eEdge Length: 354mm \u003cbr\u003eHandle to Tip Length: 364mm \u003cbr\u003eBlade Height: 36mm \u003cbr\u003eThickness: 4mm \u003cbr\u003eHandle Length: 154mm \u003cbr\u003eWeight: 325g \u003cbr\u003eHand Orientation: Right Handed \u003cbr\u003eDate of manufacture: 2008 \u003cbr\u003eCome with Saya \u0026amp; Kiri Box\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":12315150221428,"sku":"FAA-AD104021-IA360","price":2500.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/products\/TAKEDA_YANAGIBA_108.jpg?v=1538507434"},{"product_id":"takeda-nas-funayuki-190mm-maple-handle","title":"Takeda NAS Funayuki 190mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eShosui Takeda is a third generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Funayuki \u003cbr\u003eSize: 190mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eRosewood \u0026amp; Pakka Ferrule Octagonal\u003c\/span\u003e\u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":16039541538910,"sku":"FAA-AC206-CB190","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20241211-141224.jpg?v=1733947931"},{"product_id":"takeda-nas-nakiri-180mm-maple-handle-large","title":"Takeda NAS Nakiri 180mm Rosewood Handle (Large)","description":"\u003cp\u003e\u003ciframe title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/CYnCRO9hE40\" height=\"315\" width=\"460\" allowfullscreen=\"\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Nakiri is a versatile blade that excels in processing large amounts of vegetables and the rectangular shape is also very useful to pick up all the chopped bits!\"}' data-sheets-userformat='{\"2\":14849,\"3\":{\"1\":0},\"12\":0,\"14\":{\"1\":2,\"2\":0},\"15\":\"Arial\",\"16\":11}'\u003eNakiri is a versatile blade that excels in processing large amounts of vegetables and the rectangular shape is also very useful to pick up all the chopped bits!\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Nakiri \u003cbr\u003eSize: 180mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eRosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":16039694205022,"sku":"FAA-AC206-DA180-M","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/Lnakiri2_641677e8-9948-4bcc-b052-73cbb7f07c3e.jpg?v=1780351504"},{"product_id":"takeda-as-knife-kit-80mm-150mm","title":"Takeda NAS Knife Kit","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here.\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Knife Kit \u003cbr\u003eSize: 80mm - 150mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"90mm","offer_id":41497165135966,"sku":"","price":375.0,"currency_code":"CAD","in_stock":false},{"title":"100mm","offer_id":32120611635294,"sku":"P0021S","price":390.0,"currency_code":"CAD","in_stock":false},{"title":"130mm","offer_id":41497167396958,"sku":"","price":435.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/20250227-133528.jpg?v=1740682987"},{"product_id":"faa-ac252-ia240","title":"Takeda NAS Yanagiba 245mm Rosewood Handle (Large)","description":"\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here. \u003cbr\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eA slicer is a valuable tool for skinning, trimming and\/or portioning protein items (fillet of salmon or turkey breast). Depending on the length, professionals use it as a utility blade or use it during service on the line. For home cooks, a slicer is a great blade for those special times of the year where you want to get even slices without striations on your turkey breasts and other roasts.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Yanagiba \u003cbr\u003eSize: 245mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Rosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":39628465864798,"sku":"FAA-AC252-IA240","price":675.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/FullSizeRender_facf89c7-64ab-4465-ba61-828327a03bb8.jpg?v=1758313265"},{"product_id":"fab-ac252-kos160","title":"Takeda NAS Ko-Sasanoha 160mm Rosewood Handle","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e*Please note that Takeda's knives vary from knife to knife, making each blade unique. There may be some slight variations from the photo presented here. \u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eA chef's knife is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eProfile: Ko-Sasanoha \u003cbr\u003eSize: 160mm \u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: \u003cmeta charset=\"utf-8\"\u003eRosewood \u0026amp; Pakka Ferrule Octagonal \u003cbr\u003eHand Orientation: Ambidextrous\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":40190450991198,"sku":"FAB-AC252-KOS160","price":540.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/kosasa1.jpg?v=1780324339"},{"product_id":"faf","title":"Takeda 100% Cotton Tenugui (Towel) - 3 Designs","description":"\u003cp\u003e\u003cem\u003eA tenugui\u003c\/em\u003e is a traditional Japanese decorative cotton towel. By the Edo period, it had evolved into its current form: a plain-woven textile, approximately 35cm x 90cm (14\" x 35\"), usually dyed in a solid colour or with a patterned design. The long sides feature a selvage finish, while the short sides are left unfinished to allow for fraying. \u003cbr\u003e\u003cbr\u003e\u003cem\u003eTenugui\u003c\/em\u003e are typically used as slings to carry bento boxes and other items such as bottles. They also serve as hand towels, headbands (e.g., in Kendo), and are frequently utilized as souvenirs or decorative items.\u003c\/p\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan\u003cbr\u003eSize: 35cm x 91.5cm\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eMaterial: 100% Cotton\u003cbr\u003e\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Blacksmith","offer_id":42740899250270,"sku":"FAF-1","price":45.0,"currency_code":"CAD","in_stock":true},{"title":"Knives","offer_id":42740899283038,"sku":"FAF-2","price":45.0,"currency_code":"CAD","in_stock":false},{"title":"Manga","offer_id":42740899315806,"sku":"FAF-3","price":45.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/rn-image_picker_lib_temp_ebaf67ab-1239-4f28-95e0-ce3e78b7928e.jpg?v=1741202766"},{"product_id":"fabaa-19-0","title":"Takeda Special Lock Folding Knife 77mm Paper Micarta Handle","description":"\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. Takeda is regarded as one of the few knife-makers to master this material, and yet he continues to improve.\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eBrand: Takeda 武田刃物 \u003cbr\u003eBlacksmith: Shosui Takeda 武田 松水 \u003cbr\u003eProducing Area: Niimi-Okayama\/ Japan \u003cbr\u003eSize: 77mm\u003cbr\u003eSteel Type: Carbon Steel \u003cbr\u003eSteel: Blue (Aogami) Super, Soft Stainless Clad \u003cbr\u003eHandle: Paper Micarta \u003cbr\u003eHand Orientation: Ambidextrous \u003cbr\u003eTotal Length: 201mm\u003cbr\u003eEdge Length: 77mm\u003cbr\u003eBlade Height: 17mm\u003cbr\u003eHandle Length: 116mm\u003cbr\u003eWeight: 188g\u003c\/p\u003e","brand":"Takeda","offers":[{"title":"Default Title","offer_id":41996022513758,"sku":"FABAA-19-0","price":975.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/4111\/files\/FullSizeRender_6c99846e-d4fb-4678-9758-3fc7e47dda46.jpg?v=1758579093"},{"product_id":"fabaa-17-0","title":"Takeda Back Lock Folding Knife 67mm Mammoth Handle","description":"\u003cdiv\u003eShosui Takeda is a third-generation blacksmith from Niimi, Okayama. His pursuit to improve with each knife he makes is evident in every blade. He and his two workers have been making the same style of kitchen knives for decades. Takeda san has worked to perfect one of the most challenging steels for a blacksmith to forge. Hitachi Blue Super steel boasts one of the best edge retentions of any steel, it is also very difficult to work with. 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