Specifications

Style : Nakiri
Blade Length : 180mm (7″)
Weight : 5.5 oz (156 g)
Blade Steel Type : Ginsan Steel (Silver 3) Clad with Stainless 304
Handle material : Rosewood
Ferrule material : Pakka Wood
HRC : 61
Bevel Angle Ratio : 50/50 (Double)
Cover : Not included

Takada no Hamono

Devoted to his craft, Mitsuaki Takada is recognized for his unparalleled sharpening skill. His thin Hamaguri convex cutting edge, slices through food like butter. Previously, he worked under renowned Knife Manufacturer, Ashi Hamono in Sakai, for nearly 14 years, before deciding to start Takada No Hamono in 2018, located in Sakai Japan. The journey has just begun for Takada No Hamono and we are excited to be carrying such high-quality blades. The Ginsan 3 steel is hand-forged by master blacksmith Satoshi Nakagawa.

Takada Nakiri

Nakiri (lit. “vegetable cutting knife”) is a double-bevel version of the traditional single-bevel Usuba. With a notably flat edge profile, even more so than the already-flat Japanese Gyuto, it excels at push-cutting techniques, allowing for efficient, clean slices through vegetables. Many Nakiri knives feature a gentle curve near the center of the blade, which helps reduce the risk of creating a recurve during sharpening and compensates for surface irregularities that could hinder complete cuts. As its name suggests, the Nakiri is specifically designed for vegetable preparation and is best suited for tasks that dont rely on a pointed tip for precision.