Takada no Hamono 高田の刃物（高田光昭）
Sakai, OsakaWholesalers with own brands Documented from the maker's own site — visit planned
Quick answer
MakerTakada no HamonoRegionSakai, Osaka
Marks高田の刃物SteelsShirogami #2, Aogami #2, Ginsan
Knife types madeGyuto, Petty, Sujihiki, Nakiri, BunkaMain useWestern-style chef's knife: meat, large vegetables, rocking cuts.
Recommended whetstone1000 → 3000–6000 JIS · how to sharpenMaintenanceRinse and wipe dry immediately after each use — never leave it wet or in the sink.
Marks on the blade
| Mark | Reads | Kind | Confidence | Note |
|---|---|---|---|---|
| 高田の刃物 | Takada no Hamono | brand | Documented | Sharpener's brand; the forger's kanji may be on the blade instead. |
About
Sakai sharpener Mitsuaki Takada finishing blades forged by Sakai smiths (Nakagawa etc.). Extremely thin grinds and very small output — the most 'hyped' Sakai name of the 2020s, waiting lists everywhere, shop not open to walk-ins. Mark on the blade is usually the forger's (e.g. 中川) plus the Takada stamp on the box/ferrule.
Steels
- Shirogami #2 (White #2) — Hitachi/Proterial Yasuki carbon steel. Easiest to sharpen, takes the finest edge, rusts fast.
- Aogami #2 (Blue #2) — White #2 plus chromium and tungsten: better wear resistance, a touch harder to sharpen.
- Ginsan (Silver #3, Gingami 3) — Hitachi/Proterial stainless that sharpens almost like White steel: the usual 'stainless wa-bocho' steel in Sakai, and the Hatsukokoro Ginrei line.
Facts
Kanaたかだのはもの
Smith / production—
Address—
Tel—
Website—
Typical overseas priceUS$500–1,500+
Knife types made
- Gyuto (chef's knife) 牛刀 · Western-style chef's knife: meat, large vegetables, rocking cuts.
- Petty ペティ · Small jobs in hand: peeling, trimming, garnish, fruit.
- Sujihiki 筋引 · Long slicer for roasts, brisket, portioning fish without bones.
- Nakiri 菜切 · Vegetables only: straight up-and-down cuts, thin slices, cabbage, daikon.
- Bunka 文化 · Santoku with a reverse-tanto tip: precision tip work plus vegetables.
Care for these steels
Carbon steel (Shirogami / Aogami / SK)
- Rinse and wipe dry immediately after each use — never leave it wet or in the sink.
- Do not put in the dishwasher. Do not cut acidic foods and walk away (lemon, tomato, onion will stain within minutes).
- A grey-blue patina is normal and protective; orange rust is not. Remove orange rust with a rust eraser or #1000 stone slurry.
- Before storing for more than a day, wipe with camellia oil (椿油) or any food-safe oil.
- Store dry, in a saya or on a rack — not loose in a drawer.
Stainless (VG10 / AUS10 / molybdenum / CROMOVA / SG2)
- Wipe dry after use. Dishwasher still not recommended — the heat and detergent dull the edge and loosen handles.
- Powder steels (SG2) chip rather than roll: avoid bones, frozen food and twisting cuts.
- Sharpen on #1000; finish on #3000–5000 if you like a polished edge.
Where to buy
eBay (new & used) affiliateAmazon US affiliateAmazon JP affiliate
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Photos
Photos will be added as we photograph our own knives or receive images from the maker.