Takeda Stainless Aogami Super Deba 180mm (7.1")

Takeda Stainless Aogami Super Deba 180mm (7.1")

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$515.00
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Description

Takeda knives are hand made by blacksmith Shosui Takeda in Okayama, Japan. Mr. Takeda is a 3rd generation master blacksmith and each knife is carefully and painstakingly forged and tempered out of Blue Aogami Super Steel. Aogami steel is a hard carbon steel, which holds an incredible edge, while still being easy to sharpen. For this new line, Takeda has added a stainless cladding to protect against oxidizing and discoloration. Each Takeda knife is completely unique and razor sharp out of the box. As each knife is handmade, blade lengths and profiles may vary slightly.

*Due to the unique shape of each knife, wooden sheaths do not fit the Takeda knives.

Specifications
Handle material
Stabilized Maple
Blade length 170mm  (6.8")
Thickness at spine 5.5 mm
Thickness at tip 2.5 mm
Hardness (Rockwell scale) 61-63
Edge / Bevel Double (50/50)
Use & Care
  • Handwash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
  • Carbon steel is not stain resistant. Wipe completely dry after use

 

 

Follow these simple guidelines to keep your knives sharp, beautiful, and performing their best:

🔪 Proper Usage:
Always use a wooden or plastic cutting board—avoid hard surfaces like glass, marble, or metal.

Choose appropriate knives for specific tasks (vegetable knives for veggies, chef knives for general cutting, etc.).

Avoid cutting frozen or overly hard items that can damage the blade.

🚿 Cleaning:
Hand wash immediately after each use with mild soap and warm water.

Avoid the dishwasher, as high temperatures and harsh detergents can harm your knife’s blade and handle.

💧 Drying & Storage:
Dry thoroughly with a clean towel immediately after washing to prevent rust and stains.

Store knives safely in a wooden block, magnetic knife holder, or protective sheath to maintain sharpness and safety.

🛠️ Sharpening & Maintenance:
Regularly hone your knives using a ceramic honing rod to maintain edge sharpness.

Professional sharpening is recommended 1–2 times per year, depending on usage.

Occasionally apply food-safe mineral oil on wooden handles to maintain their natural beauty and durability.

⚠️ Safety Precautions:
Always handle knives carefully and attentively.

Keep knives out of reach of children.

Follow these tips to preserve your knives’ quality, ensuring lasting sharpness, beauty, and optimal cooking performance! 🌟
Takeda Stainless Aogami Super Deba 180mm (7.1")
$515.00

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