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Home | Takada no Hamono | Takada no Hamono HH 210mm Gyuto Aogami 2 Ho Horn

Takada no Hamono HH 210mm Gyuto Aogami 2 Ho Horn

£254.10
£254.10
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Hand made stainless clad ginsanko stainless steel made in Sakai Osaka Japan, forged at Shiraki Hamono by the super talented young smith Nakagawa-san and hand ground and finish sharpened at the Takada no Hamono workshop. This ginsanko offers excellent edge life and can be finished similar to fine carbon steels like shirogami.

Mitsuaki Takada has spent many years as a grinder in Sakai and specializes in double bevel hamaguri style convex grinding. He worked for Ashi Hamono for many years, and is very skilled at grinding thin double bevel knives with excellent cutting feel.

Takada no Hamono opened in 2018, in the old style of a small wood frame house converted to a workshop, there are dozens of atelier like this in Sakai but Mitsuaki’s is the first of it’s kind to be opened in many, many decades.

Fine cutting with excellent edge life and edge formation, these represent an exciting new generation of Sakai craftsmen putting out top quality work. We are super excited to be working with Takada no Hamono.

Brand: Takada no Hamono
Smith: Nakagawa-san
Producing Area: Sakai Osaka Japan
Profile: Gyuto
Size: 210mm
Steel Type: Carbon Steel
Steel: Aogami 2 (*NOT Ginsanko)
Handle: Ho Wood Octagonal With Buffalo Horn
Total Length: 349mm
Handle Length: 149mm
Handle to Tip Length: 210mm
Blade Height: 48mm
Edge Length: 198mm
Thickness: 2.8mm
Weight: 111g
Hand Orientation: Ambidextrous 
Sharpener: Mitsuaki Takada
Saya:
HRC:

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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