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Brand : Takamura Cutlery
Style : Sujihiki
Blade Length : 240mm (9.4")
Weight : 5.92 oz
Special Feature: 64-layer Damascus*
Blade Steel Type : R2/SG2 Powdered Steel
Handle material : Resin-Treated Compressed Superior Wood
HRC : 63-64
Bevel Angle Ratio : 50/50
Cover : Includes (a wooden saya cover)
*Takamura knives have an unusually sharp edge so if you are not a professional chef or do not have confidence in your knife skills, they may not be suitable for you. Please also keep in mind that this knife is delicate and should not be used for rough tasks.
** Powdered steel is made by using highly specialized technology to mechanically mix iron and other alloying elements in powder form. Powdered metal technology allows much higher amounts of alloying metals such as vanadium, which is responsible for the superior edge retention. While Takamura knives have a high HRC of 64, they are still easy to sharpen.
The Hana series represents the best of Takamura Cutlery. This lavish knife has a High Speed Powdered Steel (HSPS) core. High speed steel is the same remarkably hard Steel Type used to make drills and power saws that cut through other steel. It is also known as R2, which is a term that was coined by the steel manufacturer while Takamura was testing out different Steel Types. By processing it into powder form, Takamura Cutlery has been able to create a more ductile and flexible product. This knife redefines the meaning of sharpness and offers a taste of what is possible when traditional knife making methods and modern steel making technology are combined harmoniously. The blade of the Hana series is said to be able to peel the skin of an apple without making a sound.
Echizen hammer forged knives are known to have a thick spine but thin edge, and by recreating this classic silhouette with HSPS, Takamura Cutlery has managed to produce exceptionally steady knives that slice through food effortlessly.
The sujihiki is the Japanese version of the classic Western slicing knife but the blade is thinner and holds a sharper edge. The long blade of this knife is ideal for carving cooked meats and slicing terrines and pates. It can also be used instead of a yanagi to slice raw fish.
Because this knife has a core metal sandwiched between a different Steel Type, changing the bevel angle will alter the structure of the blade and it will lose its sharpness.
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