Takamura VG10 Tsuchime 18cm handmade japanese chef's knife

This 18cm chef knife (also known as the Gyuto) is a versatile knife - you could even say it's a jack-of-all-trades. If you had to choose just one, it would be this model, as it allows you to make a multitude of cuts. In fact, you can use it to cut vegetables, meat (except bones), herbs...

It's part of the Takamura VG10 Tsuchime series.

Its blade has a VG10 core, a recognized Japanese steel. It is particularly appreciated for its carbon content, which stands at 1% (whereas the average Western knife is around 0.5%). This high carbon content makes it very rigid, and this rigidity in turn enables it to keep a "straight" edge longer. In fact, it will hold its edge longer, allowing you to space out your sharpening sessions. Although it contains a high level of carbon (an oxidizable component), VG10 is also rich in chromium, making it more resistant to corrosion.

A layer of stainless steel then surrounds the core to protect it. As this steel is softer, it also adds a little elasticity to the knife (making it less brittle, without making it flexible).

With these 3 layers, the blade is called San-Mai (simplified damascus). You can distinguish the different layers on the bottom of the blade, thanks to the fine irregular wave.

The upper surface of the blade is finely hammered, and this hammering differs on each knife. Hammering is an age-old process, and while it's visually stunning, it's also appreciated for its honeycomb-like effect, creating micro air bubbles between the blade and the cut food, to prevent it sticking to the steel.

Particular care is taken to finish the knife's razor-sharp edge, because according to Takamura's blacksmiths, if an ingredient breaks off before the blade has touched the cutting board, the knife has not done its job properly. Indeed, the fibers of the food will be broken, not because of the knife's sharpness, but rather because of its thickness and weight. They want the cutting experience to be impeccable for their customers, and you can judge for yourself.

The handle is made of black Pakkawood, a composite material combining compressed wood strips and resin. The whole thing is heat-assembled. It offers many advantages, such as antibacterial properties and resistance to temperature variations and humidity. It is completed by 3 rivets that hold it in position on the blade extending to the tip of the knife.

Its polished appearance is pleasant in the hand, and it is suitable for both right-handed and left-handed users, thanks to its more "Western" shape.

Care and availability :

Even though the blade is predominantly stainless, your knife should be washed by hand and wiped immediately afterwards with a soft cloth, so as not to come into contact with moisture, to preserve it durably.

Takamura knives are one-of-a-kind pieces, made using authentic craftsmanship. Because of their handcrafted nature, Takamura knives are available in limited quantities. Thank you for your understanding.

A little history about the blacksmith :

Takamura knives are hand-forged in Echizen, Japan. This town has been renowned for knife forging for 700 years, and enjoys a solid reputation in this field throughout the world.

Takamura has been working for several decades to produce stainless steel knives on a par with the carbon steel knives for which Japan is renowned in kitchens the world over. Find out how by choosing a Takamura knife, created by the third generation of the name!

For Toshiyuki Takamura (from the second generation of the family's blacksmiths), a good kitchen knife depends on 3 essential points: quality materials, a good forging process and an impeccable edge finish. Each of these points can be identified on the brand's knives.

For more choice, discover our selection of handcrafted Japanese knives!