Please note: We will be closed from 20 July to 2 August.
Go to wishlist Wishlist

Shopping cart

Your cart is currently empty

Product image slideshow Items

  • TAKEDA NAS Funayuki
  • TAKEDA NAS Funayuki


Incl. tax

The rating of this product is 0 out of 5

Out of stock
Add to wish list Add to wish list

Funayuki • +/- 200 mm • Aogami super • Japanese maple handle • kurouichi finish • for both left and right-handed use

Features of the Takeda NAS series

Completely made in Niimi Japan, sharpened and finished by Shosui Takeda. A core of aogami super, this type of steel is easy to maintain and excels in maintaining sharpness. The kurouichi forged outer layers are forged hollow and made of stainless steel. Because the blade is forged that way (think of a cross section of an hourglass), you have little contact with the product during cutting.

Especially the forging is Shosui Takeda's specialty: thin, thinner and thinnest. Takeda forges his blade very thin, after which he no longer has to sharpen it. The blade is actually forged hollow and the cutting edge is sharpened out by hand. The thin blade has little resistance and the core of aogami super is Japan's best steel for chef's knives. Knives are manually checked by the master himself.

These extremely light and thin knives are sharpened very thinly and are ideal for cutting vegetables, raw fish and for slicing meat. This is not an entry-level knife for the novice cook, but a knife for an advanced hobbyist or professional, who knows exactly how to handle this particularly constructed cutting surface. Experience shows that these knives come into their own when they are used correctly. Absolutely no prying or chopping!

Elwin de Veld about Takeda knives

TAKEDA HAMONO has been forging chef's knives, sickles, cleavers and hunting knives since 1952. Shosui Takeda is the third generation of this small family business, which has existed since 1920. Takeda's Shosui san strives to make every knife unique and tries to get better: "You are only as good as your last knife", according to Shosui san. Anyone who has cut with a TAKEDA knife knows that this is a completely different knife, extremely thin, really razor sharp and an unparalleled cutting ease. Every knife is completely forged by hand and always different in dimensions. Thanks to the rustproof outer layer, only the cutting edge is sensitive to oxidation. The octagonal handles give a lot of hand feeling and each model is suitable for both left and right-handers.

0 stars based on 0 reviews
Add your review