Today, Takamura is a famous forge from Echizen, whose knives are a favorite among today's most awarded chefs, such as René Redzepi and Massimo Bottura. These top pros often point out that Takamura is their #1 choice and consider these knives an extension of their arm.

The gyuto knife is considered an essential tool that every boss should have, and is often a favorite among hobbyists as well. The geometry characteristic of Takamura's knives allows them to easily cut through the toughest foods and perform any kitchen task. The name Gyuto, which translates to "cow sword," suggests its versatility in meat processing, but it won't disappoint when you need to chop vegetables or chop herbs.

SG2 steel is currently one of the best stainless steels for making knives in the world. Its powder composition allows it to have exceptional hardness, as much as 63 HRC, and at the same time enables easy re-sharpening. The finish on this Takamura knife is called Migaki, which refers to the beautifully polished sides of the blade.

The handle is European style, made of rosewood, and firmly attached with three stainless steel rivets. This knife is perfect for professionals, but also for chefs who want the ultimate tool for food preparation at home.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.

You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, Parmesan rind, pits...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".