There are famous blacksmiths, and then there's Terukazu Takamura. Forging out of Echizen, Takamura Hamono is known for creating masterpieces in every sense of the word and without skimping on any detail. Any Takamura knife, at any price point, is attractive and a great performer. Just ask René Redzepi, 3-star Michelin chef of the world famous Noma. I mean you can ask Massimo Bottura of Osteria Francescana if you can't find René, he uses them too.
It only makes sense that because VG10 was invented in Echizen, that Takamura should offer this steel in one of his lines. Allow us to mention just a few reasons why this is a great line of knives for the money: affordable, laser thin grind, excellent fit and finish, stainless steel, hand hammered (tsuchime), did we mention excellent grind on some of the thinnest knives you'll ever encounter for the money?
There are those that just swear by a 180mm gyuto. Something about it having a blade style which is quite versatile in its cutting tasks, yet not being overwhelmingly long like a lot of gyutos can be. What's more? You'll find yourself reaching for a 180mm gyuto more and more, and forgetting about that 165mm santoku, just out of convenience.
Knife Type: Gyuto
Steel Type: VG10
Blade Hardness: HRC 60-62
Blade Type: Double edged blade
Blade Length: 180mm
Blade Height: 48mm
Blade Thickness: 2mm
Ferrule Material: Stainless Steel
Handle Material: Black Pakka wood
Handle Length: 120mm