Takada No Hamono Unboxing of a Ginsan Clad Suiboku Nakiri 180mm (7.1") with Rosewood handle

Mitsuaki Takada has spent many years as a grinder in Sakai and specializes in double bevel hamaguri style convex grinding. He set up his own business, Takada no Hamano, in 2018. He worked for Ashi Hamono for many years, and is very skilled at grinding thin double bevel knives with excellent cutting feel.

Located in Sakai, Japan Takada no Hamono is producing premium quality kitchen knives. With over 20 years in experience training under one of Sakai cities finest craftsman, these knives provide top level performance and finish. Takada no Hamono specializes in thin convex sharpening and applies new polishing techniques to create truly unique knives.

Takada Ginsan Clad Suiboku Nakiri 180mm (7.1") with Rosewood handle
https://mtckitchen.com/takada-ginsan-...

Style : Nakiri
Blade Length : 180mm (7")
Weight : 5.5 oz (156 g)
Blade Steel Type : Ginsan Steel (Silver 3) Clad with Stainless 304
Handle material : Rosewood
Ferrule material : Pakka Wood
HRC : 61
Bevel Angle Ratio : 50/50 (Double)

TAKADA NAKIRI
Nakiri (lit. Vegetable cutting knife) is a double bevel variant of the traditional single-bevel Usuba. Its profile is quite flat, even when compared to the already-flat-profile of a Japanese Gyuto; this flatness lends itself well to push-cutting tasks since more of the knife will contact the board at one time. It is common for Nakiri to have some degree of curvature to the middle of the blade so that there is less risk of introducing recurve into the blade while sharpening and also to accommodate inconsistencies and low spots in a cutting board that may impact the knife's ability to make a full cut. As the name implies, a Nakiri is ideal for vegetables and any cutting tasks not requiring or heavily benefiting from having a sharp tip for precise work.

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