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  • TAKEDA NAS Nakiri Large
  • TAKEDA NAS Nakiri Large

TAKEDA NAS Nakiri Large

€399,00
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Nakiri • +/- 180 mm • stainless warikomi kurouichi • Aogami super • Japanese maple handle • for both left and right-handed use

Features of the Takeda NAS series

Completely made in Niimi Japan, by Shosui Takeda. A core of aogami super, this type of steel is easy to maintain and excels in preserving sharpness. The outer kurouichi layers are hollow forged and made of stainless steel.

Shosui Takeda's specialty is forging in particular: thin, thinner and thinnest. Takeda forges his blade very thin, after which he no longer has to sharpen it. The blade is actually hollow forged 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.

Please note:
These extremely light and very thin knives 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 exceptionally constructed cutting edge. Experience shows that these knives come into their own when they are used correctly. Absolutely no prying or chopping!

Blue steel, also called Aogami/Aoki steel

The following also applies: not named after the color of the steel, but after the paper in which the steel is packed at the Hitachi steel factory in Japan. Also here 3 different grades: super, #1 and #2. In addition to the high carbon content, Blue steels have also added chromium and vanadium in their alloy, Aogami blue super takes it up a notch with tungsten. It goes without saying that 'super' stays sharp the longest. Blue #1 can easily be made very sharp and #2 has the most toughness. I always say that Aogami is super 'the best of both worlds': extremely sharp for a long time and by adding chrome a little less sensitive to rust.

Blue steels are harder to keep up with on a whetstone, but stay sharp longer. Unlike White steel, Blue steel will rust a little less.

In addition to the white and blue steel, stainless steels have also been introduced. Carbon steels excel in sharpness and sharpness retention, but one has to take into account a little more maintenance to prevent rust formation.

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 been in existence 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. Each knife is completely forged by hand and always different in dimensions. Thanks to the rustproof outer layer, only the cutting surface is sensitive to oxidation. The octagonal handles give a lot of hand feeling and each model is suitable for both left and right-handers.

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