Takamura Gyuto Knife Hana Damascus HSPS 210mm (8.2")
Style : Gyuto
Blade Length : 210mm (8.2")
Weight : 7.3 oz
Special Feature: 64-layer Damascus*
Blade Material : High Speed Powdered Steel (HSPS)**
Handle Material : Resin-Treated Compressed Superior Wood
HRC : 63-64
Bevel Angle Ratio : 50/50
Cover : Includes (a wooden saya cover)
* Takamura Cutlery describes this knife as having a 16-layer damascus, but it would be considered 64 layers by other knife manufacturers.
High Speed Powdered Steel (HSPS)**
** Powdered steel is made by using highly specialized technology to mechanically mix iron and other alloying elements in powder form. Powdered metal technology allows much higher amounts of alloying metals such as vanadium, which is responsible for the superior edge retention. While Takamura knives have a high HRC, they are still easy to sharpen.
The Hana series represents the best of Takamura Cutlery. This lavish knife has a High Speed Powdered Steel (HSPS) core. High speed steel is the same remarkably hard material used to make drills and power saws that cut through other steel. It is also known as R2, which is a term that was coined by the steel manufacturer while Takamura was testing out different materials. By processing it into powder form, Takamura Cutlery has been able to create a more ductile and flexible product. This knife redefines the meaning of sharpness and offers a taste of what is possible when traditional knife making methods and modern steel making technology are combined harmoniously. The blade of the Hana series is said to be able to peel the skin of an apple without making a sound.
Echizen hammer forged knives are known to have a thick spine but thin edge, and by recreating this classic silhouette with HSPS, Takamura Cutlery has managed to produce exceptionally steady knives that slice through effortlessly.
The gyuto is the Japanese version of the classic Western chef’s knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit.
* Takamura knives have an unusually sharp edge so if you are not a professional chef or do not have confidence in your knife skills, they may not be suitable for you. Please also keep in mind that this knife is delicate and should not be used for rough tasks.
Because this knife has a core metal sandwiched between a different material, changing the bevel angle will alter the structure of the blade and it will lose its sharpness.
Posted by brad p on May 20th 2014
I bought this at their store, because I wanted to check its balance. Actually a lady let me use this ( they had a carrot & small cutting board!)
Test drive convinced me to purchase this.
$360 is absolutely worth spending. It's my first day of takamura but I'm already addicted.
Posted by Mike KIM on Nov 10th 2013
I met Takamura at StarChefs2012. Due to high demand, I had to wait this almost half year. But absolutely,worth waiting.
Love your knife,Thank you.
Posted by nick mcnevin on Sep 26th 2013
Best knife i've ever had hands down.
If I had to only ever have one knife brand this would be it. Quality is second to none. Blade is thin, but super strong, keeps its edge for ages, and stays razor sharp. As a test I cut through corn cobs to make a corn stock, then went and butchered monk fish ( hard fish to butcher) needless to say it performered better than my MAC fish knife. Would highly recommend any serious chef/ cook to get this knife as their jack of all trades knife
Posted by Kevin Pratt on Mar 19th 2013
I am in love with this knife. Not only is it beautiful but it's possibly the sharpest knife I've ever used. I've never been a big fan of damascus knives and this is my first damascus and it's great. Bought the 21cm gyuto, which was out of stock, but they took care of me really well. Aya was quick to reply and seems to know a lot about Takamura. It's a nice personal touch that they have met the people who makes these knives. I have been showing off my knife to everybody. Edge retention is awesome and so far I have nothing bad to say about this knife.
Posted by Ardon Mofford on Oct 21st 2012
Takamura knives are hands down the best knives I have ever worked with. They are razor sharp and keep a great edge. My entire team are going to buy these knives and cannot believe the feel, weight and edge. I highly recommend every chef to add these knives to their collection they are outstanding.