Takamura Cutlery was founded after the end of the war with the belief in "good materials, good forging and heat treatment, and good sharpening."

Takamura Hamono knives are made without relying on machines, with craftsmen checking every step visually and carefully crafting each and every knife. They put their heart and soul into even the parts that customers cannot see, and their perfection is highly praised by professional chefs and they are widely used both in Japan and overseas. These knives are made with no compromise on quality, so much so that they captivate those who use them.

Gyuto 牛刀

The Japanese version of a western Chef’s Knife, based off of French chefs knives in the 1880’s it was designed for cutting meat, Gyuto translates to “meat sword”, but it is a versatile all round kitchen knife that can be used for rock or push cutting styles. Due to the harder steel used for the cutting edge, Japanese Gyuto’s generally have thinner blades than a western knife of the same size.

SG2 is a powdered stainless steel, made by Takefu Steel, is designed for kitchen cutlery. It is corrosion resistant steel and can be heat treated to 64 HRC , it is easy to sharpen, has great edge retention and is loved by professionals. Kobelco Steel's R2 steel is believed to be exactly the same steel as SG2.