Takamura V10 Special Gyuto 210mm (8.2")

• Brand: Takamura Cutlery
• Style: Gyuto Chef's Knife
• Blade Steel Type: V10 Special
• Handle Material: Black Pakka Wood
• HRC: 60-61
• Bevel Angle Ratio: 50/50
• Special Feature: Migaki (Hairline)
• Blade Length: 210mm (8.2")
• Blade Height at Heel: 45.25mm (1.78")
• Spine Thickness above Heel: 1.7mm (0.07")
• Weight: 5.5 oz (156g)
• Cover: Not included

Some of you may have noticed the name "V10 Special" on Takamura knives. Unlike standard VG10 found on the market, Takamura V10 Special uses a different carbon content. We understand that Takamura is the only knife maker using this particular version of the steel. While we will skip the technical details, it offers even better corrosion resistance while delivering the signature Takamura cutting feel, often described as slicing through the air.

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

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 as 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.