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 Takamura is their number 1 choice and that they consider these knives to be 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.

VG10 steel represents the golden mean and brings the best price-quality ratio for the end user. The traces of hammering left on this knife are called Tsuchime and were first used on Japanese knives in the Takamura forge. Since then, they have become a world trend and can be found on almost all knives from Japan. In addition to the aesthetic function, these marks help prevent food from sticking to the surface of the blade.

The handle is European style, made of pakka wood, 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".