• Takamura Akagouhan Petty 150mm from Terukazu Takamura
  • Takamura Akagouhan Petty 150mm from Terukazu Takamura
  • Takamura Akagouhan Petty 150mm from Terukazu Takamura
  • Takamura Akagouhan Petty 150mm from Terukazu Takamura
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Takamura Akagouhan Petty 150mm

Takamura Akagouhan Petty 150mm

€129,00 EUR
€129,00 EUR
Sale Sold out

Shipping calculated at checkout.

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Guitar players, surgeons, classically trained musicians. A laser. This knife is all about precision. If you want a knife from one of the most sought after blacksmiths in the world and for food to fall apart with next to no resistance, this is it.

Frustrated? Learn more about why Japanese knives are frequently out of stock.

About the shape - This is the knife for smaller jobs that are done on a cutting board, or even in the hand. Perfect for slicing shallots, cutting herbs, and boning smaller proteins. Additionally, Petty knives are an indispensable tool for those who feel uncomfortable wielding a larger chef knife.

About 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.

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. The handle is made of Pakka wood with a welded bolster and is practically indestructible.

Shape Petty
Maintenance Level Low
Blade Length 150 mm |
Blade Height 29.2 mm
Thickness 1.4 mm
Weight 72 g
Steel Type SG2/R2 High Speed Powder Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Western Handle - Pakkawood Metal Bolster
Knife Line Takamura Akagouhan
Blacksmith Terukazu Takamura
Made in Echizen, Fukui, Japan

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.9428573 / 5 from 35 reviews.

AI Generated Review Summary

Takamura Akagouhan Petty 150mm is a highly regarded knife for smaller tasks, praised for its excellent weight and feel in hand. Customers love its sharpness and ease of use, making it ideal for slicing and boning. Crafted by experienced blacksmiths, it features a durable handle and a long-lasting edge.

Summary topics

  • Weight: 14%
  • Customer Satisfaction: 80%

Review topics: ["weight","staff","feels","edge","handle","knife","profile"].

Review highlights

  • "Great knife nice and light to handle and fits my hand well." — Kelly T.
  • "Great weight and feels good in the hand." — Jennifer H.
  • "Great knife, once again Knifewear never disappoints, has the best products on the market." — Aida S.

Reviews

Exceptional Performance at a Great Price

"I've heard a lot about the Takamura R2 series, so my expectations were high but this knife has exceeded them in every way. It's incredibly thin, lightweight, and razor-sharp, with performance that truly impresses. On top of that, I think it's offered at a very reasonable price point. I absolutely love this knife."

— Taehwan H. (5/5)

One of the best.

"Best knife I ever used. Sharp, lightweight and nimble. If you are looking for a petty of this style, you can’t do better, IMHO."

— Andre B. (5/5)

My Favorite Knife

"My favourite knife. So I bought this one for my daughter."

— Millie S. (5/5)

My go-to knife in the kitchen

"My new favorite knife. This petty knife is seriously sharp and a joy to use. I get excited with food prep when I pull this knife from the block. It feel like an extension of myself when I use it."

— Robert V. (5/5)

Absolutely love this knife. The

"Absolutely love this knife. The edge is unbelievably sharp and it is my new favourite for all kinds of jobs. Highly recommend it. I am hoping you guys get the Takumara Guyoto back in stock. Also thinking about adding the Santuko to the collection"

— Dale W. (5/5)

Perfect small jobs knife...

"Beautifully made, and very good value considering the fact that this is powdered steel. I've used it regularly since I got it, as it's the perfect little knife to grab for smaller jobs. Also, the fact that it's stainless makes it a good go-to for quick jobs where I don't want to have to clean up instantly (all my other knives are carbon). Very highly recommend."

— Colin T. (5/5)

Wow

"This was my first Japanese knife . It is an absolute laser . A real pleasure to use ."

— Dale (5/5)

Absolutely laser of a petty

"Took forever to restock but I'm glad I waited for this 150mm petty. The edge was razor sharp ootb and the blade is so thin yet somehow remains quite rigid. I was impressed by the F&F, especially the smooth handle and even grind. The knife is very light and the slender pointy profile is perfect for trimming sinew off meat and prepping small fruits and veggies. Note that there is minimal knuckle clearance so any chopping needs to be done with the hand off the board or with another knife; the profile of the blade feels more like a 150mm sujihiki rather than a 150mm gyuto."

— Carmine L. (5/5)

Good size for small jobs,

"Good size for small jobs, stays sharp"

— katrina g. (4/5)

Thanks

"Great knife. Great staff"

— Andre B. (5/5)

Q&A

Is the edge 50/50?
100% almost all of our knives are ground 50/50 unless specified as a single bevel!

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