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 Isamu Takamura established Takamura Cutlery in the postwar era when stainless knives were rarely produced in Japan and viewed as inferior to carbon steel. Isamu set out making high-quality stainless-steel kitchen cutlery that would challenge that perception, tirelessly experimenting with numerous steels to find the perfect balance between carbon-like sharpen-ability with stainless steel’s corrosion resistance. Most knife manufacturers in Japan today outsource a lot of their work but Takamura still handles every step of their knife-making process, which explains the unique and exceptional quality of their craftsmanship.

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