Terukazu Takamura is a 3rd generation blacksmith working from his small workshop, with another 7 blacksmiths, in Takefu Village, Fukui Prefecture. This team of outstanding blacksmiths have been making hand-forged knives of the highest quality. Very demanding chefs all over the world swear by these ‘uber’ knives and many say that they are the sharpest knives with the most enduring edges that they have ever found. The super-thin blades are forged from 3 layer steel with an SG2 Powder Steel core. With a hardness of 62:64 HRC, the resulting knife is not only scary sharp but has inherited toughness that far exceeds knives of similarly hard steel. We often hear from regular users that you cannot feel the AKA knife cutting as it is so smooth it feels like cutting air! The handles are laminated hardwood with Silicon injection and extremely durable.
SANTOKU (San – 3 & Toku – benefit):
This is the classic Japanese chef’s knife. It is flat from the handle end for about ½ way to the tip and then gently curves to a point. It is ideal for straight vertical chopping, horizontal slicing and roll cutting.
Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish.
Normal length – 165mm to 180mm (smaller 140mm are available in a few collections)
Tip: The 170mm/180mm is the most popular multipurpose knife.
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