{"product_id":"takamura-v10-special-gyuto-210mm","title":"Takamura V10 Special Gyuto 210mm (8.2\")","description":"\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003cul class=\"product-spec\"\u003e\n\u003cli\u003e\n\u003cspan\u003eBrand:\u003c\/span\u003e \u003ca href=\"https:\/\/mtckitchen.com\/pages\/takamura-knives\"\u003eTakamura Cutlery\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eStyle:\u003c\/span\u003e Gyuto Chef's Knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Steel Type:\u003c\/span\u003e V10 Special\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHandle Material:\u003c\/span\u003e Black Pakka Wood\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eHRC:\u003c\/span\u003e 60-61\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBevel Angle Ratio:\u003c\/span\u003e 50\/50\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSpecial Feature:\u003c\/span\u003e Migaki (Hairline)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Length:\u003c\/span\u003e 210mm (8.2\")\u003c\/li\u003e\n\u003c!--\u003cli\u003e\n\u003cspan\u003eHandle Length:\u003c\/span\u003e mm (\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eOverall Length:\u003c\/span\u003e mm (\")\u003c\/li\u003e--\u003e\n\u003cli\u003e\n\u003cspan\u003eBlade Height at Heel:\u003c\/span\u003e 45.25mm (1.78\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eSpine Thickness above Heel:\u003c\/span\u003e 1.7mm (0.07\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eWeight:\u003c\/span\u003e 5.5 oz (156g)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eCover:\u003c\/span\u003e Not included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eV10 Special\u003c\/h6\u003e\n\u003cp\u003eSome 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.\u003c\/p\u003e\n\u003c!--\u003cp\u003eTakamura Hamono is best known for their High Speed Powdered Steel (R2) offerings, but they are also experts at other stainless knife steel, including the ubiquitous VG-10. These knives feature a Migaki (Hairline) finish. Takamura's expert grind and heat treatment means less wedging on tall, dense vegetables and ease of maintenance and sharpening over the life of the knife. This is one of our favorite knives for those looking to foray into Japanese knives and is sure to spark a desire to cut and cook more.\u003c\/p\u003e\n\u003cp\u003eEchizen hammer forged knives are known to have a thick spine but thin edge, and by recreating this classic silhouette with VG-10, Takamura Cutlery has managed to produce exceptionally steady knives that slice through food effortlessly.\u003c\/p\u003e--\u003e\n\u003ch6\u003eCaution\u003c\/h6\u003e\n\u003cp\u003eTakamura 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.\u003c\/p\u003e\n\u003ch6\u003eLinks\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/t\/3\/assets\/description_image_TakamuraInfo.pdf?v=1678297304\" target=\"_blank\"\u003eAbout Takamura Cutlery\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/mtckitchen.com\/pages\/frequently-asked-question-about-takamura-knives\"\u003eFAQ about Takamura in English\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6\u003eGyuto (Chef's Knife)\u003c\/h6\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e","brand":"Takamura","offers":[{"title":"Default Title","offer_id":68041581232218,"sku":"43372","price":210.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0559\/9667\/8234\/files\/43372_Takamura_V10_Special_Gyuto_210mm.jpg?v=1794435163","url":"https:\/\/mtckitchen.com\/products\/takamura-v10-special-gyuto-210mm","provider":"MTC Kitchen","version":"1.0","type":"link"}