There are famous blacksmiths, and then there's Terukazu Takamura. Forging out of Echizen, Takamura Hamono is known for creating masterpieces in every sense of the word and without skimping on any detail. Any Takamura knife, at any price point, is attractive and a great performer. Just ask René Redzepi, 3-star Michelin chef of the world famous Noma. I mean you can ask Massimo Bottura of Osteria Francescana if you can't find René, he uses them too.
It only makes sense that because VG10 was invented in Echizen, that Takamura should offer this steel in one of his lines. Allow us to mention just a few reasons why this is a great line of knives for the money: affordable, laser thin grind, excellent fit and finish, stainless steel, migaki (think brushed steel) finish, did we mention excellent grind on some of the thinnest knives you'll ever encounter for the money?
Some knife style definitions aren't worth reinventing, and this is the case with the santoku. Santoku translates to knife of three virtues [slice, dice, chop]. Though a santoku is suitable for just about anyone as a very multi-purpose knife, those that like to rock chop or have limited space in the kitchen will particularly enjoy this knife style.
Think a 165mm is too common for a santoku and don't want to be like the rest of your friends? No problem, get this 170mm and be different!
Specifications:
Knife Type: Santoku
Steel Type: VG-10
HRC 60-62
Blade Type: 50 / 50
Blade Length: 170mm
Blade Height: 41mm
Blade Thickness: 1.5mm
Handle Material: Black Pakka wood
Handle Length: 117mm
Weight: 149g
Use and Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean a knife. Ever.
There are famous blacksmiths, and then there's Terukazu Takamura. Forging out of Echizen, Takamura Hamono is known for creating masterpieces in every sense of the word and without skimping on any detail. Any Takamura knife, at any price point, is attractive and a great performer. Just ask René Redzepi, 3-star Michelin chef of the world famous Noma. I mean you can ask Massimo Bottura of Osteria Francescana if you can't find René, he uses them too.
It only makes sense that because VG10 was invented in Echizen, that Takamura should offer this steel in one of his lines. Allow us to mention just a few reasons why this is a great line of knives for the money: affordable, laser thin grind, excellent fit and finish, stainless steel, migaki (think brushed steel) finish, did we mention excellent grind on some of the thinnest knives you'll ever encounter for the money?
Some knife style definitions aren't worth reinventing, and this is the case with the santoku. Santoku translates to knife of three virtues [slice, dice, chop]. Though a santoku is suitable for just about anyone as a very multi-purpose knife, those that like to rock chop or have limited space in the kitchen will particularly enjoy this knife style.
Think a 165mm is too common for a santoku and don't want to be like the rest of your friends? No problem, get this 170mm and be different!
Specifications:
Knife Type: Santoku
Steel Type: VG-10
HRC 60-62
Blade Type: 50 / 50
Blade Length: 170mm
Blade Height: 41mm
Blade Thickness: 1.5mm
Handle Material: Black Pakka wood
Handle Length: 117mm
Weight: 149g
Use and Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean a knife. Ever.