Brand: Takada no Hamono
Blacksmith: Nakagawa 中川打刃物
Production area: Sakai-Osaka/Japan
Size: 210 mm
Type of steel: stainless steel
Steel: Yasuki Silver #3 (Ginsan), Soft Stainless Clad
Handle: Rosewood & Octagonal Pakka
Total length: 349 mm
Edge length: 194 mm
Handle length at tip: 208 mm
Blade height: 45 mm
Thickness: 1.9 mm
Handle length: 138 mm
Weight: 127 g
Hand orientation: Ambidextrous
Emouleur: Mitsuaki Takada
Takada no Hamono
Mitsaki Takada is a knife maker in Sakai, he worked for Ashi Hamono since 2004 before founding TAKADA no HAMONO in 2018. He is versatile and has great expertise in Hamaguri-style convex sharpening. Its polishing technique is innovative and unique. The brand concept is multidimensional. This is expressed through its choice of logos that resembles the sun or a star. He is passionate about creating pieces that make those around them happy. With this multi-sided philosophy of the mind, he focuses not only on the manufacture of the blade (forging and sharpening), but also on the cabinetry and crafting of leather. Mitsuaki Takada believes that detail is life! His love of crafting and making kitchen knives is evident, and this by paying attention to the smallest details.
These knives have a fine cut feel and its sharpness has an excellent lifespan. They represent an exciting new generation of Sakai craftsmen producing high-quality work. I am extremely fortunate to work with Takada no Hamono and represent this company in Montreal.
Shiraki Knives in Sakai City was one of the best blacksmiths in Japan. Kenichi Shiraki was a famous blacksmith who can make number 1 water-soaked Honyaki (Shiroichi Mizu Honyaki) knives out of white steel. It is said that there are only about four blacksmiths who can make these knives in 2021. This skill is required.
Satoshi Nakagawa studied and made knives there for 16 years. He closed the Shiraki knives after Master Shiraki’s retirement and started the Nakagawa knives in April 2021. It can also make Shiroichi Mizu Honyaki knives, single and double bevel knives, and stainless steel and carbon steel knives. This fact means that he is one of the best blacksmiths in Japan. It inherited 600 years of history and tradition of making Sakai cutlery.