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Takeda Hamono Japanese Knife Set

A selection of three hand-forged Japanese culinary knives from Takeda Hamono, third generation master blacksmiths. This is a collection of knives to cover a wide range of everyday culinary tasks ranging from chopping and slicing small and large ingredients, to paring, peeling, and mincing. The three knives come either with the custom Jacob May magnetic knife strip, or without, and include: an 10-inch gyuto chef's knife (general-purpose), a nakiri knife (celebrated for vegetables), and a mini petit knife (Takeda's take on a paring knife).

Takeda Hamono is a third generation factory of blacksmiths, with roots going back to the 1920s. We love Takeda Hamono knives, and took it as a good sign that the maker's mark includes a friendly heart stamped along the blade. Each Takeda arrives from the factory "wow" sharp, and with the occasional visit to your sharpening stone these knives are pure pleasure to use.

A few details: Each rosewood octagon handle is friendly to both right and left-handers. They feature black pakka wood collar. The blades are suitable for right and left-handers - beveled 50/50. The knives featured in this set are part of Takeda's NAS series - carbon blades that have been clad with Aogami Super Steel coating. It's a stainless coating around a carbon core making the face of the blades resistant to oxidation, and easier to care for. You can see the layers in the profile view (see photos), and it's part of what makes each knife unique. As a finishing detail, Takeda uses a bit of epoxy glue at the bolster to prevent water from getting down into the handle. It's a nice touch that helps protect the knife over the course of its life.

Care: Wipe knife blades with a clean cloth or wash gently after each use, avoiding harsh detergents or scrubbers. Never use in a dish washer. Dry blades soon after washing; the knife will develop a patina over time, but you want to avoid rust. The wood handles are durable—that said, we recommend hand washing your knives, drying them, and storing somewhere contact with other objects or utensils is unlikely, such as the knife strip
Or, when completely dry, you can keep each knife in the box it comes in. We suggest having the knife professionally sharpened, or using a sharpening stone

Each Takeda Hamono ships in a gift-worthy box, with the blade wrapped in Japanese paper.

Made in Niimi, Okayama Prefecture, Japan.

Browse all Takeda Hamono knives.

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