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Takamura VG-10 Gyuto 210mm (8.2") Hammered (Tsuchime)

SKU 80475
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Original price $168.00 - Original price $168.00
Original price
$168.00
$168.00 - $168.00
Current price $168.00

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FREE SHIPPING TO THE CONTIGUOUS U.S.

Availability:
Out of stock
Specifications

Brand : Takamura Cutlery
Style : Gyuto (Chef's Knife)
Blade Length : 210mm (8.2")
Weight : 5.86 oz (0.37 lbs)
Special Feature: Tsuchime (hammered)
Blade Steel Type : VG-10*
Handle material : Resin-Treated Compressed Superior Wood
HRC : 61
Bevel Angle Ratio : 50/50
Spine Thickness: 1.8mm
Cover : Not included

VG-10*

Takamura Hamono are best known for their High Speed Powdered Steel (R2) offerings, but they are also experts at other common stainless knife steel including the ubiquitous VG-10. These knives feature a Tsuchime (hammered) finish which is both aesthetically pleasing and adds a modicum of food release. 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.

Echizen 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.

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 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.

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.

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