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Santoku means "the 3 virtues" (slicing, dicing, mincing) and stands for this knife's high versatility. It is the perfect multi-purpose knife for vegetables, meat and fish. This great universal tool isn't as intimidating as a large chef knife and therefore perfectly suited to initiate you to the great world of Japanese knives.
The blade of the Takamura Hana is made of an incredibly resilient R2, which is an alloy of many different metals that have been powdered and combined into the ideal material, benefiting all the qualities of each individual component. This outstanding Japanese knife is equipped with a pretty hard blade that is still easy to sharpen. The elegant handle is made of compressed resin-treated pakka wood.
This is an ambidextrous knife with a blade angle of 50/50.
Takamura Hamono, in the Takefu Knife Village of Echizen, in the Fukui prefecture in Japan, was started by Isamu Takamura, right after the war. Today, the manufacture is ran by his grandson Terukazu Takamura and the blacksmiths still oversea each and every step of the knife making process.
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|Country of origin||Japan|
|Material||R2 Powdered Stainless steel|