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Home | Japanese Kitchen Knives | Takada no Hamono 210mm Gyuto Ginsanko Suiboku Finish Octagonal Ho & Ho

Takada no Hamono 210mm Gyuto Ginsanko Suiboku Finish Octagonal Ho & Horn Handle

$440.00
$440.00
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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.

 

 

This is a stainless steel knife. It should be hand washed and towel dried. Habitual dishwasher use will result in degraded edge and handle. Consistent long term exposure to moisture can lead to oxidation.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Materials like glass, ceramic and bamboo should be avoided and will make the edge go dull quickly.

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

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Takada no Hamono 210mm Gyuto...

$440.00
$440.00
Sold Out