Takamura is a small knife shop located in Echizen City, Japan run by third generation blacksmith Terukazu Takamura who inherited the business from his father. According to Takamura the three pillars of making a good knife are the steel, the forging process and sharpening, this might seem obvious but Takamura truly takes this to heart and it shows in the knives they make. These knives are quite light even when compared to some other Japanese knives and are beautifully balanced.
We highly recommend this knife to Chefs' beginning their culinary journeys as it's relatively easy on the wallet, performs extraordinarily well for that price and is easy to maintain both in terms of it's susceptibility to rust, it's edge retention and ease of sharpening. It has a great feel in the hand and has a place in our owner's heart as it was one of the first Japanese knives he ever purchased. The Gyuto is a must have for professionals due to it's versatility and can be thought of as the Japanese equivalent to a chef's knife. Fantastic option for home users as well due again to it's ease of maintenance we recommend it to avid Barbequer's who find themselves dealing with larger pieces of meat.
Knife Care (Stainless Steel)
Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
NO DISHWASHER - the high heat will ruin the wooden handle.
Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.