Description & specifications
Takamura Hamono from Echizen, Japan is a relatively small family-run forge that has been making knives since 1985. Now there is the 3rd generation blacksmith, Terukazu Takamura, who stands at the head of the forge, who has taken over from his father. The Takamura knives are known for their very refined, thin blades which hold the egg extremely well and cut fantastically. Definitely some of the best cutting knives you can find for the price.
This series is made with SG2 in the core, a very hard stainless alloy, which has become a preferred steel for many, as it can be sharpened very sharp and thin, and because it keeps the sharpness super nicely, all while it does not rust.
The knife here is a so-called Petty of 135 mm. After the chef's knife, it is probably the most universal knife of the common types, and can also replace a chef's knife in many ways. It is not quite as tall as a chef's knife and is also shorter, making it very easy to handle. It can be used for slicing vegetables and cutting smaller pieces of meat - and it is fantastically good for trimming meat as well as finer cutting tasks in fruit and vegetables.
| Brand/series | Takamura Hamono - SG2 |
| Type | Petty |
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3 layers - SG2 & Stainless Cladding |
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50/50 |
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Western YO-Shaft Of Red Pakka |
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Yes! |
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63-64 |
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Specs (May vary due to handmade) |
Length: 135mm. Height: 29mm. Weight: 68g. Width out of the handle: 1.4mm. |
Foodgear always advises against cutting all kinds of bones and frozen goods. Knives must not be washed in a dishwasher, as this removes sharpness and provokes 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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