Mitsuaki Takada-san has trained under Hiroshi Ashi-san for years before setting up his own sharpening house, Takada Hamono late 2019. Takada-san has a unique sense of beauty in his patterns and profiles but what sets his work apart from other blades is his consistent convex grind that imbues both strength and cutting ability in perfect balance; additionally, his style minimizes ingredient stiction to the blade. He is a jolly man full of smiles, and we are proud to support his new venture.

Hand forged White #2 carbon steel, these Takada no Hamono blades have a high hardness point and are easier to sharpen than many other carbon steels, taking on a fine edge with ease. With its keen edge and convex geometry, these blades will smoothly cut through the toughest ingredients with ease. However, the edge is quite thin, thus we recommend users to cut with caution to avoid chipping. We recommend these blades to cooks with a gentle hand looking for a reliable carbon steel knife capable of handling nearly any task. 

HH stands for hairline finish, a simple and practical finish designed for ease of maintenance compared to higher polished surfaces. Over time, a beautiful and subtle patina will develop on the blade.

A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.

Brand: Takada no Hamono
Blacksmith: Tanaka Blacksmith 田中刃物製作所
Producing Area: Sakai-Osaka/ Japan
Profile: Gyuto
Size: 240mm
Steel: Yasuki White (Shirogami) #2, Soft Iron Clad
Handle: Ho Wood & Buffalo Horn Ferrule Octagonal
Total Length: 384mm
Edge Length: 225mm
Handle to Tip Length: 238mm
Blade Height: 46mm
Thickness: 3.6mm
Handle Length: 142mm
Weight: 177g
Hand Orientation: Ambidextrous
Sharpener: Mitsuaki Takada