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.
The Chromax series is made with a semi-stainless steel core and a stainless cladding. Chromax is a relatively new type of steel that Takamura uses, and it is absolutely fantastic. Although the steel is very hard, it is almost as easy to grind as blue steel, while still holding your egg in much the same way as SG2.
The santoku is used as a chef's knife for chopping and slicing both 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.
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Brand/series |
Takamura Chromax |
| Type | Santoku |
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3 layers semi-stainless |
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50/50 |
|
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Western Style - black Pakka wood |
|
|
No! semi-stainless |
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63-64 |
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Specs (May vary due to handmade) |
Length: 170mm. Height: 45mm. Weight: 137g. Width out of the handle: 1.6mm. |
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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