Takamura Chromax Santoku 170mm (6.7")
$120.00
Description
Takamura Cutlery is a second-generation workshop highly regarded by chefs worldwide for producing top quality kitchen knives. Pioneers in the use of high performing powdered steels, their blades are renowned for their incredible edge retention and extreme attention to detail in every step of the crafting process. Featuring beautiful hammered Tsuchime blades, this Takamura Santoku features Chromax steel.
Chromax is similar to R2 powdered steel, with excellent edge retention but with a slightly tougher feel. Featuring incredibly thin blades and steep grind angles, these knives perform at an exceptional level for a reasonable price point. Each knife is hand sharpened to ensure top-notch sharpness right out of the box.
Why we love them: The exceptional sharpness and edge retention Takamura is known for but with a tougher edge.
Santoku, which means ‘three virtues’ in Japanese, is an all-purpose knife with a taller blade profile than a gyutou. Its three virtues are the knife’s ability to cut fish, meat and vegetables. Santoku have a flatter ‘belly’ than gyutou and can be used comfortably with an up and down chopping motion rather than a ‘rocking’ type cut.
- Specifications
- Use & Care
| Handle material | Oak Wood |
| Blade length | 170 mm - (6.7") |
| Thickness at spine | 1.6 mm |
| Thickness at tip | 0.7mm |
| Hardness (Rockwell scale) | 62-63 |
| Edge / Bevel | Double (50/50) |
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
Specifications
| Handle material | Oak Wood |
| Blade length | 170 mm - (6.7") |
| Thickness at spine | 1.6 mm |
| Thickness at tip | 0.7mm |
| Hardness (Rockwell scale) | 62-63 |
| Edge / Bevel | Double (50/50) |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives