Takeda NAS Chinese Cleaver 240mm Rosewood Handle (Large)

*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. Shosui 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. A 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 absolutely not for going through bones, but for slicing, pulverizing, and chopping produce and boneless protein (for going through bones we recommend this meat cleaver). 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! Brand: Takeda 武田刃物 Blacksmith: Shosui Takeda 武田 松水 Producing Area: Niimi-Okayama/ Japan Profile: Chinese Cleaver Size: 240mm Steel Type: Carbon Steel Steel: Blue (Aogami) Super, Soft Stainless Clad Handle: Rosewood & Pakka Ferrule Octagonal Hand Orientation: Ambidextrous