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Home | Japanese Kitchen Knives | Takada no Hamono 180mm Santoku Iron Clad Aogami 2 Suiboku Finish Pakka

Takada no Hamono 180mm Santoku Iron Clad Aogami 2 Suiboku Finish Pakka & Ebony

£354.02
£354.02
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This Aogami #2 series is handforged at Shiraki Hamono by the super talented blacksmith Nakagawa-san and hand ground and finish sharpened with a beautiful Suiboku finish by Mitsuaki Takada at the Takada no Hamono workshop.

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

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.

This is a reactive carbon steel. It should be mentioned that extra care is required, as the knife is not stainless and should be dried immediately after use. It will develop a dark patina with usage, but any orange rust should be removed with a light abrasive.

These knifes come from the maker with lacquer on the blade for corrosion protection during shipping. It can be removed using acetone or lacquer thinner (follow manufacturers instructions for use).

Enter "Please remove lacquer" in the +Special Instructions on the Cart page if you would like to have this lacquer removed prior to shipping. This could delay shipping by up to 5 days.

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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