Takamura Migaki VG10 Gyuto 210mm
Takamura Migaki VG10 Gyuto 210mm
Takamura Migaki VG10 Gyuto 210mm
Takamura Migaki VG10 Gyuto 210mm
Takamura Migaki VG10 Gyuto 210mm
Takamura Migaki VG10 Gyuto 210mm
Takamura Migaki VG10 Gyuto 210mm
Takamura Migaki VG10 Gyuto 210mm
Takamura Migaki VG10 Gyuto 210mm
Takamura Migaki VG10 Gyuto 210mm

Takamura Migaki VG10 Gyuto 210mm

$154.00 Sale Save

Item is in stock Only 0 left in stock Item is out of stock Item is unavailable

Buy it with

Ceramic Honing Rod Black 10"

$47.00

 

Specifications

Style: Gyuto
Blade Length: 210mm
Overall Length: 340mm
Weight: 155g
Blade Height @ Heel: 45mm
Bevel: Double Bevel
Spine Thickness @ Heel: 1.6mm
Blade Material: VG10 Stainless Steel, Stainless Clad
Handle Material: Western Black Pakka Wood
HRC: ~60

Introducing

Takamura

Takamura Hamono is headed by Terukazu Takamura, a third generation blacksmith who inherited the factory from his father. Their knives are crafted in Echizen, Fukui, the now famous knife making area of Japan. "Refined and elegant" would be the best words to describe the work that Takamura Hamono produces. Their knives are perfectly balanced, finished with the highest level of attention and care, and represent excellent value for money.

Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

VG10 is perhaps the most common of the stainless steels found in Japanese knives. Made by Takefu Special Steel, it’s quality and all round high performance make it a great choice for a knife with good edge holding, low maintenance, and low fragility. VG10 is slightly softer than it’s high-carbon steel counterparts, and as such can be more robust and hard-wearing.

For mor information check the definitive guide to Japanese steel

Recommended Maintenance

· Store your knife in a dry environment away from leather pouches or any sources of moisture.

· To maintain your Japanese knives’ sharp edge use a
whetstone. Stones are available on our website.

For more indepth information read our blog Caring For Your Japanese Knife

Shop with confidence knowing that Chefs Edge has shipped over 15,000 orders around Australia and internationally since we began business in 2018. We use StarTrack Express for all Australian deliveries, which gives you speedy 1-2 business day shipping. We use the fastest shipping for all international parcels, averaging a 4-7 business day delivery timeframe around the world. We also have a local, Perth based team ready to help you with any questions or queries you may have.

Customer Reviews

Based on 1 review
100%
(1)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
J
J.W.
Unbelievable

Have been using this knife for the best part of a year. Only for meat and it is my absolute favourite. Incredible quality and just a beautiful knife.