Specifications

• Brand: Takamura Cutlery
• Style: Gyuto (Chef's Knife)
• Blade Length: 170mm (6.7")
• Weight: 5.4 oz (153g)
• Special Feature: Tsuchime (hammered)
• Blade Steel Type: Chromax*
• Handle Material: Pakka wood
• HRC: 63-64
• Bevel Angle Ratio: 50/50
• Spine Thickness at Heel: 1.8mm
• Height at Heel: 46mm
• Cover: Not included

Chromax*

Chromax is a semi-stainless steel from Takefu Special Steel. With 5% chromium, it offers excellent rust resistance while maintaining a carbon steel-like cutting feel.
Easier to sharpen than Takamura’s V10 Special and R2, Chromax is a favorite among chefs who value both performance and practicality.

Gyuto (Chef's Knife)

The Gyuto (lit. Cow Sword) is an adaptation of the French chef knife profile for the Japanese market. While the name cow sword would imply that this knife is meant only for meat, its versatility is the same a Santoku and can be used as a general-purpose knife for any task. Many would consider a Gyuto or chef's knife to be the one essential knife for any kitchen with all other knives being secondary. Compared to a German style chef's knife, a Gyuto will have a somewhat flatter profile: this profile lends itself well to push-cutting which is common for Japanese chefs, as opposed to rock-chopping. Gyuto also tend to be thinner at the edge as well as the spine than most European chef's knives and as a result have less lateral toughness and care should be taken not to torque the blade while cutting to minimize the risk of chipping.

Caution

Takamura knives have a core metal sandwiched between a different Steel Type so changing the bevel angle will alter the structure of the blade and it will lose its sharpness.

• About Takamura Cutlery
• FAQ about Takamura in English
• FAQ about Takamura in Chinese