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
VG10 steel offers a sweet spot of high performance and easy maintenance. As a pretty hard stainless steel it can get very sharp, retain that sharp well, and is very easy to maintain.
The Petty knife is a smaller blade mainly used for chopping herbs, veg, or perhaps even filleting a fish. A vital knife for when a Gyuto is too big. Blades are normally between 120mm and 150mm
Specifications
Knife Type: Petty-Utility
Steel Type: VG10 (Stain resistant steel)
Blade Hardness: HRC 60-62
Blade Type: Double edged blade
Blade Length: 130mm (5.1")
Blade Height: 28.2mm (1.1")
Blade Thickness: 1.4mm (0.055")
Ferrule Material: Stainless Steel
Handle Material: Black Pakka wood
Handle Length: 107mm (4.2")
Weight: 74g (2.6 ounces)
IMPORTANT NOTE:
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.
If in doubt, give us a shout
Please read our guidance pages below to help you make the right choice and make the most of the knives you choose:
Steel Types Explained
Knife Types Explained
Care Guidelines for all Knives
