Specifications

• Style : Gyuto
• Blade Length : 210mm (8.2″)
• Edge Length: 190mm
• Height at heel: Approximately 42.6mm
• Thickness at heel: 3.48mm
• Weight : 4.9 oz (139 g)
• Blade Steel Type : Blue Steel 1, Soft Iron Clad
• Handle material : Ebony (Kokutan)
• Ferrule material : Pakka Wood
• HRC : 61
• Bevel Angle Ratio : 50/50 (Double)
• Cover : Not included

Takada no Hamono

Devoted to his craft, Mitsuaki Takada is recognized for his unparalleled sharpening skill. His thin Hamaguri convex cutting edge, slices through food like butter. Previously, he worked under renowned Knife Manufacturer, Ashi Hamono in Sakai, for nearly 14 years, before deciding to start Takada No Hamono in 2018, located in Sakai Japan. The journey has just begun for Takada No Hamono and we are excited to be carrying such high-quality blades. Blue 1 steel is hand-forged by Mr. Yoshikazu Tanaka.

Takada 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.

Care

Carbon steel knives will rust if not maintained properly. Use the Rust Remover to clean oxidized blades.