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Takada no Hamono

Takada no Hamono Blue #1 Suiboku Sujihiki 270mm Ho Wood Handle

Regular price
€568,00 EUR
Regular price
Sale price
€568,00 EUR
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Description

Tanaka Uchihamono is one of Sakai’s leading and most renowned forgeries, producing high quality single- and double bevel knives for over decades. Internationally famed for his Blue #1 because of it’s excellent edge retention and sharpening ease. Tanaka Uchihamono’s methods are very traditional: using only carbon steel, relying only on eyesight to determine steel temperatures, using pine charcoal in the forge and straw ash for annealing and normalizing cycles ect. It is in these techniques the Tanaka forgery show incredible skill and mastery of temperatures, steel and knowledge that creates their celebrated quality. Tanaka forged knives paired with some of Sakai’s best sharpeners and the Hitohira touch make these some of the finest blades we see. In the west Tanaka gyutos are most desired and sought after while this workshop has been making some of Japan’s highest single bevel knives for many years.

What kind of knife is this?

The Japanese slicer. A more specific knife shape ideal for portioning, trimming and finely slicing large cuts of meat, roasts, poultry or fish. The long and thin shape greatly reduces drag and is ideal to make long drawing cuts to thinly slice protein with high precision. 

Care Instructions

This is a carbon steel knife. That means this knife is made of non-stainless steel. There is no or an insufficient amount of chromium and/or nickel to protect this steel against oxidation. Steel such as this will react to moisture and oxygen. That on itself is not a bad thing, you might even argue it’s a great thing. The knife will form a wonderful patina, it will sharpen easily and the edge life will not disappoint.

The care for a carbon steel knife such as this is not very elaborate, and very comparable to any other knife. Always store your knife clean and dry, no dishwasher, don’t let it air-dry and avoid extremely hard products like frozen foods or bones. With carbon steel you want to dry your knife also during cooking, never leave it moist or wet for too long. Often a quick wipe a dry cloth or towel is more than enough. A carbon steel knife can rust if not taken care of properly. Rust can removed but it is of course something we want to avoid.

Please note that there are many different carbon steels, just like stainless steels, each with its own properties and characteristics. Each should be judged individually.

Detailed Spec

Brand: Takada no Hamono 高田ノハモノ
Smith: Tanaka Blacksmith 田中打刃物製作所
Producing Area: Sakai-Osaka/ Japan
Profile: Sujihiki
Size: 270mm
Steel Type: Carbon Steel
Steel: Yasuki Blue (Aogami) #1, Soft Iron Clad
Handle: Ho Wood & Buffalo Horn Ferrule Octagonal
Total Length: 416mm
Edge Length: 256mm
Handle to Tip Length: 267mm
Blade Height: 39mm
Thickness: 2.8mm
Handle Length: 149mm
Weight: 132g
Hand Orientation: Ambidextrous
Sharpener: Mitsuaki Takada
Update: December 14, 2022