The Gyuto is the standard chef knife among Japanese cutlery. Contrary to its American version, the Gyuto doesn't have a bolster at the junction of handle and blade. It also sports a thinner, harder blade large enough to do most of the kitchen work, making it a perfect tool for the seasoned cook.
The blade is VG10 steel with a hammered finish, and the compressed wood handle was based on the occidental model, which is more comfortable for certain people.
Terukazu Takamura is a third generation blacksmith operating from the renowned city of Takefu.
Takamura Hamono, in the Takefu Knife Village of Echizen, in the Fukui prefecture in Japan, was started by Isamu Takamura, right after the war. Today, the manufacture is ran by his grandson Terukazu Takamura and the blacksmiths still oversea each and every step of the knife making process.
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|Country of origin||Japan|
|Material||VG10 Stainless steel|
|Rockwell hardness||HRC 61|