Takamura Akagouhan

Takamura Hamono(blacksmith) can be found in Takefu Village (Echizen) in Fukui Prefecture. It is run by 3rd generation blacksmith Terukazu Takamura who inherited the shop from his father Toshiyuki Takamura San. With over 30 years of experience, his blades are known for an extremely refined and long-lived edge. They've been gaining recognition worldwide by professional chefs and even ranked #1 in a consumer test report by Smartson in Sweden, beating out every "top of the line" European knife in the running. Perfect for the chef who wants a low maintenance knife that'll stay sharp like no other. This series of knives have been made with one of my fave steel types, R2.

In 1980, Echizen was the first production center for forged blades to be awarded the nationally recognized Traditional Craft Product accolade. Blades have been hand forged here since the Muromachi period (1392-1573).   

R2 is a very hard powder stainless steel that allows for an extremely long-lived edge, and is rather tough compared to many super hard powder steels. Having a light, thin blade this knife is capable of extreme sharpness and glides through food. These are great little workers and don’t have to be babied as much as some powder steel blades. The handle is made of Pakka wood with a welded bolster and is practically indestructible. It took me over a year to track down Takamura San after seeing their knives displayed at Takefu train station. I’m a major fan.


Steel Type R2 High Speed Powder Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 62–63
Blacksmith Terukazu Takamura
Handle Western Handle - Red Pakkawood with Metal Bolster

Takamura Hamono(blacksmith) can be found in Takefu Village (Echizen) in Fukui Prefecture. It is run by 3rd generation blacksmith Terukazu Takamura who inherited the shop from his father Toshiyuki Takamura San. With over 30 years of experience, his blades are known for an extremely refined and long-lived edge. They've been gaining recognition worldwide by professional chefs and even ranked #1 in a consumer test report by Smartson in Sweden, beating out every "top of the line" European knife in the running. Perfect for the chef who wants a low maintenance knife that'll stay sharp like no other. This series of knives have been made with one of my fave steel types, R2.

In 1980, Echizen was the first production center for forged blades to be awarded the nationally recognized Traditional Craft Product accolade. Blades have been hand forged here since the Muromachi period (1392-1573).   

R2 is a very hard powder stainless steel that allows for an extremely long-lived edge, and is rather tough compared to many super hard powder steels. Having a light, thin blade this knife is capable of extreme sharpness and glides through food. These are great little workers and don’t have to be babied as much as some powder steel blades. The handle is made of Pakka wood with a welded bolster and is practically indestructible. It took me over a year to track down Takamura San after seeing their knives displayed at Takefu train station. I’m a major fan.