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Takamura Knives Collection | Tokushu Knife
There was a time when Takamura Hamono stood almost alone in their mission to create a high-performance stainless steel kitchen knife that could rival, and even surpass, the revered traditional carbon steel blades of Japan. Decades later, they’ve not only achieved that goal—they’ve reset the bar for what a stainless Japanese knife can be.
Choosing to buy a Takamura isn’t really a question of “if” but “which one.” The real challenge is catching them in stock. Takamura typically produces batches of around 500 pieces of a single model at a time and does not publish a production schedule. Because of this, we strongly recommend using the “email when available” feature so you’re first in line when your dream Takamura lands.
Main Collections of Takamura
Takamura produces three main lines of kitchen knives: Takamura SG2, Takamura VG-10, and Takamura Chromax. Each collection offers its own balance of sharpness, toughness, maintenance needs, and price point—so you can match the knife to your cooking style and experience level.
Takamura SG2
Takamura SG2 is by far the most famous and sought-after line. SG2 is a powdered metallurgy “super steel” with a very fine grain structure, which allows for a screaming-sharp edge and excellent edge retention. While it’s not quite as tough as some simpler steels, the performance-to-price ratio is almost unmatched. These knives are often described as “lasers” because of how effortlessly they fall through food.
The fit and finish are outstanding for the price range, from the grind and polish to the comfortable handles. Because the blades are so thin, we recommend pairing your Takamura SG2 with a soft, knife-friendly board such as a Hasegawa Pro Cutting Board. This helps protect the edge, improves long-term retention, and keeps your knife performing at its best.
Takamura VG-10
Takamura VG-10 represents what great VG-10 is supposed to be. Over the years, VG-10’s reputation has been diluted by a flood of “VG-10-ish” steels and poor heat treatments from mass producers. Makers like Takamura Hamono, Sakai Takayuki, Shigeki Tanaka, and Masutani remind us just how good properly treated VG-10 can be.
Takamura’s VG-10 line offers an extremely sharp out-of-the-box experience. We’ve BESS-tested samples in the 70–80g range, which is roughly what we aim for with our own professional sharpening service. There will always be slight variation from knife to knife, but we’re confident you’ll be impressed by the factory edge. VG-10 also offers a very user-friendly balance of stain resistance, sharpness, and durability, making it a great choice for both home cooks and pros.
Takamura Chromax
Takamura Chromax is the “sleeper” line—produced less frequently but beloved by enthusiasts. Chromax is a semi-stainless carbon steel with about 5% Chromium in the core and stainless cladding over the top. In practice, that means low-maintenance sides with a core that will slowly develop a patina over time, creating a beautiful contrast between the cladding and the cutting edge.
With a hardness in the HRC 64–65 range, Chromax has the longest potential edge retention of the three Takamura lines, but that hardness also makes it more prone to chipping if misused. As long as you avoid twisting in hard foods, prying, or cutting bones and frozen items, you’ll be rewarded with a laser-like knife that stays sharp for a very long time.
Common Questions About Takamura Knives
Q: Are Takamura knives suitable for home cooks, or are they just for professional chefs?
A: Takamura knives are fantastic for both. Home cooks love how easy they make prep work and how long they stay sharp, while professionals appreciate the performance, edge stability, and lightweight “laser” feel. If you’re comfortable treating your knife with care—no bones, no frozen food, and a good cutting board—you’ll get pro-level performance at home.
Q: Which Takamura line should I choose—SG2, VG-10, or Chromax?
A: If you want the most famous, ultra-slicey all-rounder, go with SG2. If you prefer a slightly more forgiving stainless steel that still gets incredibly sharp, VG-10 is a great choice. If maximum edge retention and patina appeal to you—and you don’t mind a little extra care—then Chromax might be your perfect match.
Q: How should I care for my Takamura knife to keep it sharp?
A: Use a soft cutting board like a Hasegawa Pro Cutting Board, hand-wash and dry immediately after use, and avoid dishwashers. For maintenance between full sharpenings, a light touch-up on a strop such as our Tokushu Knife Premium XL Buffalo Leather Strop works wonders for keeping that screaming edge alive.
In Conclusion
Takamura knives are revered by nearly everyone who has picked one up—enthusiasts, professional chefs, and serious home cooks alike. Whether you choose SG2, VG-10, or Chromax, adding a Takamura to your rotation is less about “if” and more about “when.” Once you experience how effortlessly they move through food, it’s hard to imagine your kitchen without one.