Takamura Hamono R2 Gyuto 180 mm
| Blade Length | 180mm |
| Total Length | 310 mm |
| Steel | R2 |
| Handle | Pakka wood |
| Ferrule | Welded Steel |
| Rockwell | 62-63 |
| Height Spine to heel | 45 mm |
| Width at Spine | 1.5 mm |
| Weight | 137 grams |
| Bevel | Double (50/50) |
The Gyuto is the Japanese equivalent to the western style chef’s knife and is without question the most versatile knife shape. It ranges in size from 180 mm (7 inches) to 240 mm (10 inches), making it longer than the Santoku and Bunka. This length makes it adept at handling almost any task you'll come across in the kitchen, from mincing small ingredients to chopping through larger fruits and vegetables. The longer the knife, the more time it will take to grow accustomed to its length, but the more versatile it will be.
Takamura was initially established in the early 20th century by Isamu Takamura in the Takefu Village of Echizen City, Fukui Prefecture, Japan. It is now owned by his son, Toshiyuki, and grandsons, Terukazu and Hideo. They personally handle each step of the knife-making process, ensuring each knife is made to their standard of excellent craftsmanship. Takamura has gained international acclaim for their high-quality stainless steel knives, bridging affordable prices with exceptional performance.
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.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Takamura Hamono R2 Gyuto 180 mm
Takamura Hamono R2 Gyuto 180 mm
| Blade Length | 180mm |
| Total Length | 310 mm |
| Steel | R2 |
| Handle | Pakka wood |
| Ferrule | Welded Steel |
| Rockwell | 62-63 |
| Height Spine to heel | 45 mm |
| Width at Spine | 1.5 mm |
| Weight | 137 grams |
| Bevel | Double (50/50) |
The Gyuto is the Japanese equivalent to the western style chef’s knife and is without question the most versatile knife shape. It ranges in size from 180 mm (7 inches) to 240 mm (10 inches), making it longer than the Santoku and Bunka. This length makes it adept at handling almost any task you'll come across in the kitchen, from mincing small ingredients to chopping through larger fruits and vegetables. The longer the knife, the more time it will take to grow accustomed to its length, but the more versatile it will be.
Takamura was initially established in the early 20th century by Isamu Takamura in the Takefu Village of Echizen City, Fukui Prefecture, Japan. It is now owned by his son, Toshiyuki, and grandsons, Terukazu and Hideo. They personally handle each step of the knife-making process, ensuring each knife is made to their standard of excellent craftsmanship. Takamura has gained international acclaim for their high-quality stainless steel knives, bridging affordable prices with exceptional performance.
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.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
| Blade Length | 180mm |
| Total Length | 310 mm |
| Steel | R2 |
| Handle | Pakka wood |
| Ferrule | Welded Steel |
| Rockwell | 62-63 |
| Height Spine to heel | 45 mm |
| Width at Spine | 1.5 mm |
| Weight | 137 grams |
| Bevel | Double (50/50) |
The Gyuto is the Japanese equivalent to the western style chef’s knife and is without question the most versatile knife shape. It ranges in size from 180 mm (7 inches) to 240 mm (10 inches), making it longer than the Santoku and Bunka. This length makes it adept at handling almost any task you'll come across in the kitchen, from mincing small ingredients to chopping through larger fruits and vegetables. The longer the knife, the more time it will take to grow accustomed to its length, but the more versatile it will be.
Takamura was initially established in the early 20th century by Isamu Takamura in the Takefu Village of Echizen City, Fukui Prefecture, Japan. It is now owned by his son, Toshiyuki, and grandsons, Terukazu and Hideo. They personally handle each step of the knife-making process, ensuring each knife is made to their standard of excellent craftsmanship. Takamura has gained international acclaim for their high-quality stainless steel knives, bridging affordable prices with exceptional performance.
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.
