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. Brand: Takeda 武田刃物 Blacksmith: Shosui Takeda 武田 松水 Producing Area: Niimi-Okayama/ Japan Size: 64mmSteel Type: Carbon Steel Steel: Blue (Aogami) Super, Soft Stainless Clad Handle: Mammoth Hand Orientation: Ambidextrous Total Length: 172mmEdge Length: 64mmBlade Height: 16mmHandle Length: 99mmWeight: 149g Handle Made By Fumio Inagaki.