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.
Ahhh the Chromax line. Chances are you've heard of it, and yet it hasn't been out for that long. So why the hype? Well despite being the equivalent of the new kid on the block, this steel is capable of absolutely remarkable characteristics despite it being a little more obscure in the knife world. It is treated to HRC 64-65 which means it has excellent edge retention. It feels hardier then its somewhat similar R2 steel sister, and is much less reactive than a carbon steel knife. Like any other Takamura, this is a laser thin grind with a look and performance feel similar to a stainless clad Aogami Super kitchen knife. The hand-hammered finish is a nice touch on what is already an incredibly reasonably priced knife with such honour roll type accolades.
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!
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.
Ahhh the Chromax line. Chances are you've heard of it, and yet it hasn't been out for that long. So why the hype? Well despite being the equivalent of the new kid on the block, this steel is capable of absolutely remarkable characteristics despite it being a little more obscure in the knife world. It is treated to HRC 64-65 which means it has excellent edge retention. It feels hardier then its somewhat similar R2 steel sister, and is much less reactive than a carbon steel knife. Like any other Takamura, this is a laser thin grind with a look and performance feel similar to a stainless clad Aogami Super kitchen knife. The hand-hammered finish is a nice touch on what is already an incredibly reasonably priced knife with such honour roll type accolades.
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!