Takamura Migaki Gyuto VG-10 210mm (8.3")
Takamura Migaki Gyuto VG-10 210mm (8.3")
Takamura Migaki Gyuto VG-10 210mm (8.3")
Takamura Migaki Gyuto VG-10 210mm (8.3")
Takamura Migaki Gyuto VG-10 210mm (8.3")
€ 215.00

Takamura Migaki Gyuto VG-10 210mm (8.3")

Best To Use

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Takamura Migaki Gyuto VG-10 210mm (8.3") is a knife we recommend for professional chefs and all you talented home cooks, but above all it’s a great first knife for young chefs. Why? The knife is easy to maintain and offers long-lasting sharpness.

Takamura Hamono is the third generation blacksmith and as his grandfather and father before him, he also forges knives in Takefu Knife Village in Echizen. His knives are known for their outstanding geometry, sophistication in design and their sharpness. They are the favorite knives of the notorious Rene Redzepi, the head chef of the famous NOMA restaurant and TV personality Martha Stewart!

Gyuto is a Japanese version of traditional European chef knives. The 210 mm length is optimal for the versatile chef, who spends his days both chopping vegetables and cutting meat. The blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. The blade edge is sharpened to 50/50 angle, and stays super sharp even after hours of constant use. 

The knife was fitted a western-style (Yo) ergonomic handle made of durable laminated pakka wood, secured to the tang with three stainless rivets. The bolster gives the knife a gentle transition from the handle to the blade and provides a comfortable and firm grip during use. Because of its symmetricity  the handle fits perfectly in both palms. It makes the knife slightly heavier, but the distribution of weight between the handle and the blade enables extremely comfortable work and easy handling of the knife.

The core of the knife is made of VG-10 steel, which is currently the most popular Japanese steel. When deciding which steel to use for a particular blade, one has to weigh its properties such as hardness, retaining sharpness, ease of maintenance, steel graininess, ease of sharpening, and lastly, cost and affordability. The VG-10 (V for Vanadium, G for "gold", which means top quality) is produced by Takefu Special Steel Company, a relatively small company that 60 years prior managed to find the perfect balance between elements forming this famous Japanese steel.

VG-10 is a stainless steel of relatively high carbon content - 1% (C), 15% chromium (Cr), 1% molybdenum (Mo), 0.3% vanadium (V) and 1.5% cobalt (Co). The combination of Cr, Mo and V forms many solid carbides, which gives the steel abrasion resistance and consequently better retention of sharpness.

 

Specifications:

Blade shape: Gyuto
Steel type: VG-10
Hardness (HRC scale): 61-62
Overall length: 335mm (13.2")
Blade length:
210mm (8.3")
Blade height:
45mm (1.8")
Spine thickness: 1.9mm (0.07")
Weight: 160g (5.6 oz)
Handle length: 120mm (4.7")
Handle type / wood:
Western / Black Micarta
Blacksmith: Takamura Hamono

 

Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.