Takamura knives have an incredible history in perfecting the use of steel to get the beat from a knife. In 1945 research into stainless steels was still fairly limited. At that time Takamura Hamono became a fore-runner in developing the best quality stainless steel knives available and has since spent 60 years perfecting their blends. They have created many different steel types to find the perfect balance of edge retention and wear resistance. Their knives unmatched cutting performance is recognized not only throughout Japan, but by famous chefs worldwide.
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: