Takamura Hamono became a forerunner in developing the best quality stainless steel knives available and has since spent 60 years perfecting their blends.
A Takamura knife is made to some of the highest standards and performance is second to none. Reputed as laser sharp performers, their knives' unmatched cutting performance is recognized not only throughout Japan, but by famous chefs worldwide
R2 steel is a hard stainless steel used by leading blacksmiths to provide some of the best sharpness and retention specifications that can be achieved from stainless steel. It makes for a superbly sharp knife that lasts a long time but can require a little more elbow grease when sharpening due to being a harder steel.
Similar to a Gyuto chef’s knife, the Santoku offers a large light blade with a taller profile and a flatter belly, making the knife excellent for a more ‘up and down’ chopping motion for meat, fish or vegetables. Blades vary from 160mm to 180mm. This is a great knife if you want an all rounder with shorter blade and a good weight to it.
Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.
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Please read our guidance pages below to help you make the right choice and make the most of the knives you choose: