Takamura is now a renowned forge from Echizen. Their knives are favored by the most awarded chefs of today, such as René Redzepi and Massimo Bottura. They all claim that Takamura is their number one choice and consider these knives an extension of their hand.
This Santoku knife is regarded as the perfect work knife for the kitchen. The geometry characteristic of Takamura knives allows it to glide effortlessly through the toughest ingredients and handle any chopping task. Santoku translates to "three virtues," meaning it is ideal for preparing meat, fish, and vegetables.
SG2 steel is currently the best stainless steel for knife-making in the world. Its powder metallurgy composition gives it incredible hardness – up to 63 HRC – while also allowing it to be sharpened with exceptional ease.
The finish on this knife from Takamura is called Migaki, which simply refers to beautifully polished blade surfaces.
The handle is European-style, made from rosewood, securely fastened with three stainless steel rivets. This knife is ideal for both professional chefs and home cooks looking for a high-quality tool for food preparation.
Specifications
Manufacturer: Takamura
Blade type: Santoku
Blade length: 172 mm
Total length: 300 mm
Knife weight: 146 g
Edge type: Double bevel
Spine thickness: 2 mm
Steel: SG2
Hardness HRC: 63±1
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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