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Takamura Chromax Gyuto 210mm

$257.00 NZD

Specifications

Style: Gyuto
Blade Length: 210mm
Overall Length: 335mm
Weight: 158g
Blade Height @ Heel: 45mm
Bevel: Double Bevel
Spine Thickness @ Heel/Mid: 1.8mm/1.8mm
Blade Material: Chromax Semi Stainless Core w/ Stainless Tsuchime Clad
Handle Material: Brown Pakka Wood
HRC: 63-64

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Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Chromax is a high-end, powdered metallurgy semi stainless steel and one of the finest knife-making steels available in Japan. Its fine, uniform grain structure enables razor-sharp edges, all the while holding an edge for much longer than Carbon steel knives, without needing to be concerned about rust appearing.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Takamura

Takamura Hamono is headed by Terukazu Takamura, a third generation blacksmith who inherited the factory from his father. Their knives are crafted in Echizen, Fukui, the now famous knife making area of Japan. "Refined and elegant" would be the best words to describe the work that Takamura Hamono produces. Their knives are perfectly balanced, finished with the highest level of attention and care, and represent excellent value for money.

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Learning Centre

Knife Care

This knife is made from a high-carbon, semi-stainless steel and will be robust and resistant to rust. While it will not rust quickly like pure carbon, it is still best practice to not leave this knife wet for extended periods as it's stain-less, not stain-none! A light patina (colouration and seasoning of the steel) will still form over time.

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Customer Reviews

Based on 3 reviews
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W
William Zhao
Great knife

Great knife for every day use

S
Shunyu Y.
Brilliant chef knife for commercial kitchen

Extremely thick edge, very light weight, the only shortage is the fragile steel that needs carefully maintainance.

J
JM
Takamura

Insane knives for professional chefs! My first choice