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Takamura Chromax Gyuto (chef's knife), 210 mm -Deluxe-
Takamura Chromax Gyuto Tsuchime,
Japanese Chef's knife with a blade of the new semi-stainless Japanese Chromax steel with two layers of stainless steel for the outside (Sanmai forged) with a beautiful hammer-blow pattern (Tsuchime). The Chromax steel has been specially developed for use in kitchen knives and combines an extreme hardness of 64-65 HrC with good wear resistance and limited sensitivity to chipping. The steel is much less sensitive to oxidation compared to carbon steel and therefore remains beautiful longer, but when exposed to acids (citrus, onion, etc.) a patina will develop on the knife. Chromax consists of 5% Chromium, 1% Carbon (C), 0.9% Manganese, 1.2% Molybdenum and 0.5% Vanadium. This steel behaves just like Aogami # 2 steel when grinding.
This knife is completely forged by hand is the forge of Takamura. Takamura-san is one of the more famous knife makers and a number of well-known top chefs cut with Takamura knives such as John Emerson, Gordon Ramsay, Ren`e Redzepi, Mark Best, David Chang, Narisawa and Hiromi Yamada. Japaneseknives.euis very pleased to now be able to offer these knives on the European market for a very special introductory price.
The Nakago (part of the knife that is in the handle) does not extend all the way to the bottom of the handle, so there is no noticeable transition there and this ensures a very smooth finished handle.
A Gyuto is the Japanese variant of the western chef's knife is therefore suitable for meat, fish and vegetables. A true all-rounder for the kitchen.
- Blade length: 210 mm
- Total length: 335 mm
- Weight: 160 gram
- Steel type: core steel: semi-stainless Japanese Chromax steel with two layers of stainless steel for the outside (Sanmai forged) with Tsuchime pattern.
- Hardness: 64-65 (Rockwell C)
- Handle brown Pakka wood with forged stainless steel bolster
This is the "Deluxe" version of this knife, the normal version has no forged head and has a black Pakka wooden handle.
Like all Japanese knives, these handmade knives from Takamura are not dishwasher safe, cleaning and drying after each use is the best treatment for these exclusive products.
