Takamura Hamono is located in Echizen in Takefu Knife village. After 3 generations of blacksmithing, it is today lead by Terukazu Takamura, the son of Toshiyuki. There is not by chance that are the preferred of one of the most famous chefs in the world Rene Redzepi of Noma restaurant and of Martha Stewart.
These knives created their name based on their extremely refined, long lived edges, their perfect balance, and their thin blades. Made of the famous VG-10 Japanese steel. Feature a western type handle that suits most of the European cooks and a beautiful hammered finish. An amazing value for money for every connoisseur.
Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm size is considered the most common, to be used by professionals and home cooks.
|Brand / Blacksmith:||Takamura|
|Knife type:||Gyto 210mm|
|Blade Length / Total length (mm):||210/335|
|Forging method:||San Mai|
|Handle type / Material / Ferrule:||Western / Balck Pakka / Bolster|
|Spine Thickness at heel / tip (mm):||1,6/0,3|
|Blade height at heel (mm):||45,5|
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