"The Essentials" - Bundle
Two blades. Every everyday job.
If you’re building a kitchen kit from scratch, or upgrading from a drawer of mismatched knives, start here. The Essentials pairs our best-selling cleaver with our most compact one, so you always have the right size of blade for the job in front of you.
The Himitsu Cleaver is the all-rounder. Its rounded profile lets you rock to mince, chop down with the full edge or draw through for clean slices, covering most of the prep on your board. A deep, hammered texture across the upper blade gives way to a bright, polished edge.
The Chisai Cleaver is the detail blade. Smaller and lighter, it’s made for quick, precise work: herbs, garlic, small vegetables and portioning. It’s ideal when the Himitsu feels like more blade than you need, and a great entry point for anyone new to cleavers.
Together they cover the full range of everyday cooking, from a big batch of chopped vegetables to a handful of finely minced herbs. Both are hand-forged, and the set makes a thoughtful gift for a first home, a new cook or anyone who’s been meaning to upgrade.
In the box: Himitsu Cleaver and Chisai Cleaver. The Chisai comes with its sheath; no other sheaths are included.
Blade Steel: Himitsu - 7Cr13MoV Stainless Steel | Chisai - 5Cr15 Stainless Steel
To keep your Takumi blade in top condition:
- Hand wash only. Use warm water and mild soap. Never put it in the dishwasher.
- Dry straight away. Even stainless steel can spot or rust if it’s left wet, so towel-dry the blade as soon as you’ve washed it.
- Care for the handle. Don’t soak the handle or leave it sitting in water, as moisture can damage wood and loosen fittings over time. Dry it along with the blade.
- Cut cleanly. Not designed for bone or frozen food. Avoid twisting or prying with the blade, which can chip the edge.
- Use the right board. Wood or plastic boards protect the edge; glass and stone dull it quickly.
- Store and sharpen. Keep it in a knife block, on a magnetic strip or in its sheath once fully dry, and sharpen on a whetstone for the best edge.
- Oil before storing. For longer storage, wipe on a light coat of camellia or food-grade mineral oil. Avoid cooking oils, which can turn sticky.
The Takumi Standard
Made for everyday prep
Sharp blades, comfortable grips and distinctive designs, built for slicing meat and vegetables with control.
Steel
Quality steel matched to each blade, from stainless to 67-layer Damascus.
Balanced
Weight and handle shaped so you stay in control through every cut.
Sharp
Sharp out of the box, ready for your first cut.
Fair
Well made and fairly priced, built for years of daily use.