Takamura Uchigumo Suminagashi Gyuto (chef's knife), 210 mm
Takamura Uchigumo Suminagashi Gyuto,
Very special blade made of stainless steel Suminagashi forged (damascus) steel with a core of extremely hard Japanese R2 (SG2) powder steel. This knife is completely forged by hand and is unique in its kind. This producer is known worldwide for its excellent knives and is considered to be one of the highest quality producers of kitchen knives. Takamura 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. Japansemessen.nl is very pleased to now also be able to offer these knives on the Dutch market. The blade is thin and manually sharpened and has no thickening, which makes grinding very easy. A Gyuto (literally "cow knife") is suitable for all jobs. The knife is primarily designed to cut meat, but also fish and vegetables is of course no problem. Due to its extremely thin blade, this knife is not suitable for hard products (bread crusts, bones, bone, pumpkin peel, etc.) and the cutting of (partly) frozen products must also be prevented. This knife must be seen as a delicate kitchen tool for the real enthusiasts.
- Blade length: 210 mm
- Total length: 345 mm
- Weight: 186 grams
- Steel type: core steel: Japanese R2 powder steel with Suminagashi forged stainless steel.
- Hardness: 63-64 (Rockwell C)
- Handle: black Pakka wood with beautiful high-gloss husk that flows over the blade like a drop of water.
This Japanese knife comes with a black lacquered Magnolia wood saya (protective cover).
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.
