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Takeda NAS Chinese Cleaver

$650.00 USD

Specifications

Style: Chinese Cleaver
Blade Length: 241mm
Overall Length: 380mm
Weight: 372g
Blade Height @ Heel: 112mm
Bevel: Double Bevel
Spine Thickness @ Mid: 2.5mm
Blade Material: Blue Super Core w/Stainless clad
Handle Material: Octagon Stabilized Maple w/Black Pakka Bolster
HRC: ~63-64


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Blade Type

A Japanese cleaver, distinct from its Western counterpart, is a specialized tool designed for precision meat cutting. It features a robust, wide blade adept at slicing through large cuts of meat and bones with ease and efficiency. This cleaver combines traditional Japanese craftsmanship with functionality, essential for professional butchery.

Steel Type

Japanese Blue Super Steel, an elite variant of the "Aogami" series, is a high-carbon steel alloyed with chromium, tungsten, and added vanadium. This composition enhances its wear resistance, edge retention, and overall toughness. It will still rust if left wet for too long, but not as quickly as any of the other carbon steels. Favored in fine knife crafting, Blue Super Steel is renowned for producing exceptionally sharp and durable Japanese knives.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Takeda Hamono

Not much needs to be said that the lovers of Takeda Hamono don't know already. Legendary Blacksmith Shosui Takeda works with a small team in Niimi, Japan to craft his masterpieces. Their striking appearance is instantly recognisable, big, tall kurouchi blades, with a very low grind, super light weight, and exceptional performance that have now taken on a cult status among knife lovers around the world. 

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Learning Centre

Knife Care

This knife is made from a high-carbon, semi-stainless steel and will be robust and resistant to rust. While it will not rust quickly like pure carbon, it is still best practice to not leave this knife wet for extended periods as it's stain-less, not stain-none! A light patina (colouration and seasoning of the steel) will still form over time.

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Customer Reviews

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M
Michael Hawkins
Takeda cleaver

It's really great knife great sharpness ootb. It is my favorite knife I own in fact and I'd say again super is my favorite steel so nothing not to like. The food release is better than any of my other knifes as well. The only thing is it's really large knife with some weight to it I personally prefer large knives, but something to keep in mind. Also chef's edge does great job with customer service and shipping was very fast being about week from Australia to California