Yoshida Nakiri Takefu SUJ-2 Kuro-uchi 165mm (6.5") - BLADE
A classic Japanese vegetable knife with a straight, tall profile that’s made for fast, precise chopping. Compared to the Kyusu model, the Takefu blade is 4 mm wider and has no upward curve at the tip—giving it maximum contact with the cutting board for clean, efficient cuts.
This blade is available without a handle. Now is your chance to make your own handle or order it separately, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs.
Part of our Kuro-uchi series, the Takefu blade has a traditional, rustic look and offers exceptional value for a hand-forged knife. It's made from SUJ-2 carbon steel with a hardness of 63–64 HRC, providing impressive edge retention and sharpness. At the same time, it’s easy to resharpen—ideal even for first-time buyers of a traditional Japanese knife.
The blade's upper part is left unpolished in the kuro-uchi finish, where a dark patina develops over time, giving each knife a unique look and added protection against rust. Just be sure to rinse and dry it thoroughly after use.
Perfect for: slicing, chopping, and prepping all kinds of vegetables with precision and ease.
Yoshida Nakiri Takefu SUJ-2 Kuro-uchi 165mm (6.5") - BLADE
A classic Japanese vegetable knife with a straight, tall profile that’s made for fast, precise chopping. Compared to the Kyusu model, the Takefu blade is 4 mm wider and has no upward curve at the tip—giving it maximum contact with the cutting board for clean, efficient cuts.
This blade is available without a handle. Now is your chance to make your own handle or order it separately, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs.
Part of our Kuro-uchi series, the Takefu blade has a traditional, rustic look and offers exceptional value for a hand-forged knife. It's made from SUJ-2 carbon steel with a hardness of 63–64 HRC, providing impressive edge retention and sharpness. At the same time, it’s easy to resharpen—ideal even for first-time buyers of a traditional Japanese knife.
The blade's upper part is left unpolished in the kuro-uchi finish, where a dark patina develops over time, giving each knife a unique look and added protection against rust. Just be sure to rinse and dry it thoroughly after use.
Perfect for: slicing, chopping, and prepping all kinds of vegetables with precision and ease.
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Description
A classic Japanese vegetable knife with a straight, tall profile that’s made for fast, precise chopping. Compared to the Kyusu model, the Takefu blade is 4 mm wider and has no upward curve at the tip—giving it maximum contact with the cutting board for clean, efficient cuts.
This blade is available without a handle. Now is your chance to make your own handle or order it separately, so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs.
Part of our Kuro-uchi series, the Takefu blade has a traditional, rustic look and offers exceptional value for a hand-forged knife. It's made from SUJ-2 carbon steel with a hardness of 63–64 HRC, providing impressive edge retention and sharpness. At the same time, it’s easy to resharpen—ideal even for first-time buyers of a traditional Japanese knife.
The blade's upper part is left unpolished in the kuro-uchi finish, where a dark patina develops over time, giving each knife a unique look and added protection against rust. Just be sure to rinse and dry it thoroughly after use.
Perfect for: slicing, chopping, and prepping all kinds of vegetables with precision and ease.
