Takamura 170mm Santoku - SG2

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 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.

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!