Takamura HSPS Paring Knife 130mm (5.1")
Style : Paring Knife
Blade Length : 130mm (5.1")
Weight : 2.5 oz
Blade Material : High Speed Powdered Steel (HSPS)**
Handle Material : Resin-Treated Compressed Wood
HRC : 63-64
Bevel Angle Ratio : 50/50
Cover : Not included
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 because the HSPS core is sandwiched between soft low carbon steel.
The red handle series uses the signature core material, High Speed Powdered Steel (HSPS). 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. Takamura knives redefine the meaning of sharpness and offer a taste of what is possible when traditional knife making methods and modern steel making technology are combined harmoniously.
The outer low carbon steel is softer than the steel used for the Takamura HSPS Pro series. Takamura Cutlery wanted to create a more affordable HSPS knife, so they created this thinner blade that requires less steel. This is a perfect introductory knife for anyone who has never owned a HSPS blade before.
HSPS provides remarkable edge retention to minimize the frequency of sharpening.
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.
This is a small multipurpose paring/petty knife used to peel, cut, de-seed and tourné vegetables and fruit, as well as do other tasks like de-veining shrimp. It is an essential tool for bartenders who serve fresh fruit garnishes. Many chefs who use the HSPS Pro series will get this paring/petty knife because of the thinner blade.
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.
http://www.mtckitchen.com/t-TakamuraInfo.aspx http://www.mtckitchen.com/c-147-takamura.aspx Takamura Cutlery was kind enough to let us film inside their factory in Fukui Prefecture of Japan. Watching this will help you see why their knives are of such high quality and why they are not more readily available.
Behind the Sce...http://www.mtckitchen.com/t-TakamuraInfo.aspx http://www.mtcki...
Posted by koichi Yamamoto on Jun 6th 2014
It's my second takamura.
Kono kireaji ha tabun tukawanaito wakaranai.
No word can express sharpness of takamura´s finest edge.
My third would be honesuki, which I saw at last year's STAR CHEFS chefs congress. Can't wait!
Posted by Mike KIM on Nov 7th 2013
Thank you, Takamura-san.Love your knife.
We'll buy PRO series very soon!
Posted by Kate Ferrin on Mar 18th 2013
This is actually the third knife I'm buying on this site. I only cook at home but I just can't stop buying knives. And the customer service has been really helpful and knowledgeable even though I'm not a professional chef. It takes a while to get through to them by phone but they reply to my e-mails very promptly so I appreciate that. Aya and Masa have helped me a lot with choosing my knives. I live in Philly so I visited the shop in NYC as well and it was a lovely and beautiful store. This is the best paring knife I've owned and I love it because it's so thin and sharp. I wanted something a little shorter but I wanted another knife from Takamura so I got this one anyway. Very cheap for the quality!