Takamura VG10 Tsuchime Gyuto 180mm
Takamura VG10 Tsuchime Gyuto 180mm
Takamura VG10 Tsuchime Gyuto 180mm
Takamura VG10 Tsuchime Gyuto 180mm

Takamura VG10 Tsuchime Gyuto 180mm

Regular price 19,700.00 RSD
Sale price 19,700.00 RSD Regular price
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Today, Takamura is a famous forge from Echizen, known for the exceptional quality of its knives. Their products are favorites among today's most award-winning chefs, such as René Redzepi and Massimo Bottura. These top pros often point out that the Takamura is their first choice and that they see these knives as an extension of their arm.

The unique geometry, characteristic of Takamura's knives, allows them to easily cut even the hardest foods and perform any kitchen task. The name Gyuto, which translates to "cow sword", suggests its suitability for processing meat, but this knife will not disappoint when chopping vegetables or chopping herbs.

VG10 steel represents the gold standard, offering the ideal balance between price and quality for the end user. Hammering marks on the blade, known as tsuchime, were first used at the Takamura forge. Since then, they have become a worldwide trend, present on many Japanese knives. Besides adding to the attractive appearance, these marks create air pockets that prevent food from sticking to the blade.

The handle of the knife is made in European style, from pakka wood, and attached with three stainless steel rivets. Takamura knives are perfect for both professionals and chefs who want a top-quality tool for food preparation at home

Specifications

Manufacturer: Takamura
Blade type: Gyuto
Blade length: 180mm
Total length: 336mm
Knife weight: 157g
Blade type: Double bevel
Thickness in the back: 2mm
Steel: VG10
Hardness HRC: 61 ±1



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".

Country of origin: Japan

  • Fast delivery from 1 to 3 days on the territory of Serbia.

  • You can always sharpen your knives with us.

  • Free gift wrapping.

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How to choose the first knife?

If you are buying your first Japanese knife, the advice is to choose a multifunctional blade shape that will cover the widest range of your needs in the kitchen. This includes Gyuto, Santoku and Bunka. The rule is that bigger people need bigger knives and vice versa.

Japanese knife as a gift

Although in the culture of the Far East it is not recommended to give a blade as a gift because of the connection with cutting off good relations, they also could not resist the perfection of such a gift, so they devised a "trick" that allows them to gift knives without problems. Just ask for one coin from the person receiving the gift and in the eyes of strict superstition spirits it will be a fair exchange. Now no joke, a knife is a gift that unlike other transient things will be remembered forever because it will serve forever.

Everything you need to know about maintenance

  • Oštrenje japanskih noževa

    Sharpening Japanese knives

  • Briga i skladištenje

    Care and storage

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