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Takamura chromax petty knife 130mm

Takamura chromax petty knife 130mm

1 total reviews

Regular price ¥16,000 JPY
Regular price Sale price ¥16,000 JPY
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  • Crafted in Takefu, Japan by Takamura hamono
  • Petty: Compact utility knife for precise work with vegetables, fruits, and small proteins
  • 130mm (5.12") cutting edge length with 28.3mm height at heel
  • Weight: 70g - lightweight for detailed cutting tasks
  • Chromax semi-stainless steel core hardened to 64-65 HRC
  • Stainless clad construction for easier maintenance
  • Durable pakkawood handle 

Takamura is a family-operated workshop in Takefu (Echizen), Japan, run by three brothers who continue their father's legacy. The workshop has specialized in high-performance stainless steel knives for over 60 years, developing proprietary steel blends and heat treatments. Their Chromax line represents their approach to thin-ground, high-performance knives at an accessible price point.

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Brand: Takamura
Location: Echizen, Fukui, Japan
Knife type: petty knife
Finish: tsuchime
Steel: Chromax
Steel type: semi-stainless
HRC: 64-65

Overall length: 241mm
Blade length (heel to tip): 130mm
Blade height at heel: 28.3mm
Spine thickness at handle: 1.8mm
Spine thickness at heel: 1.6mm
Spine thickness at middle: 1.3mm
Spine thickness 1cm from the tip: 0.6mm
Weight: 70g

Edge/bevel: 50:50
Handle: pakkawood
Hand orientation: ambidextrous

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Note:
a. For the care and maintenance of Japanese knives, such as this Takamura chromax petty knife, please refer to our care guide below.
b. Slight measurement variations are normal.
c. Small surface finish variations in knives are common in Japanese kitchen knives.

Shipping & Returns

• Worldwide shipping from Tokyo via EMS/DHL
• Ships within 24-48 hours
• Online tracking included
• 30-day returns on unused items
Details

Care Guide

• Use whetstones for sharpening
• Use wooden or rubber cutting boards
• Keep clean and dry to prevent rust
• Avoid cutting bones or frozen foods
• Hand wash only - no dishwasher
View Care Guide

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  • MADE IN JAPAN

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