Description & specifications
Takamura Hamono from Echizen, Japan is a relatively small family-owned forge that has been making knives since 1985. Now the 3rd generation blacksmith, Terukazu Takamura, is at the helm of the forge, having taken over from his father. Takamura knives are known for their very refined, thin blades that hold the edge extremely well, and cut fantastically. Definitely some of the best cutting knives you can find for the price.
This series is made with SG2 at the core, a very hard stainless alloy, which has become a preferred steel for many, as it can be ground very sharp and thin, and because it holds its sharpness super nicely, all the while not rusting.
The Santoku is used as a chef's knife for chopping and slicing meat, fish and vegetables. "Santoku" means something like three virtues, which precisely covers its use for meat, fish and vegetables. The balance is different than in a chef's knife as the blade is generally shorter than in chef's knives.
| Brand/series | Takamura Hamono - SG2 |
| Type | Santoku |
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3 layers - SG2 & stainless cladding |
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50/50 |
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Western YO handle in red pakkawood |
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Yes! |
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63-64 |
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Specs (May vary as it is handmade) |
Length: 170mm. Height: 45mm. Weight: 131g. Width at the handle: 1.6mm. |
Foodgear always advises against cutting bones or frozen goods. Knives must not be washed in a dishwasher, as this dulls the edge and promotes rust - even in stainless alloys!
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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