Takamura is now a famous forge from Echizen. Their knives are a favorite among today's most awarded chefs such as René Redzepi and Massimo Bottura. They all state that the Takamura is their #1 choice, and that they consider these knives an extension of their arm.

Gyuto with a 210mm blade is considered a standard tool that every boss should have and is often a favorite among hobbyists. The geometry that is characteristic of Takamura's knives allows it to easily cut through the toughest foods and complete any kitchen task. In translation, Gyuto would mean "sword for cows", which tells us about its usefulness when processing meat, but you will not be disappointed when you need to chop vegetables or chop herbs.

SG2 steel is currently the best stainless steel for knife making in the world. Its powder composition allows it to be incredibly hard - up to 63HRC, and on the other hand, it can be sharpened incredibly easily.
The finish on this Takamura knife is called Migaki which simply refers to the beautifully polished sides of the knife.

The handle is European style, made of rosewood, firmly attached with three stainless steel rivets. This knife is perfect for both professionals and chefs who want the right tool for preparing food 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. Check out our range of sharpening stones.
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 rinds, rinds...
-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".