Overview

Forged in Echizen by the legendary Takamura brothers, the Takamura VG-10 Migaki Gyuto 180 mm brings chef-level performance to any kitchen. A razor-thin grind, silky migaki polish, and hand-hammered tsuchime finish slice effortlessly through proteins and produce, while stain-resistant VG-10 steel keeps maintenance simple. It’s no wonder culinary icons like René Redzepi and Massimo Bottura rely on Takamura blades—now you can, too.

Why cooks love this knife:

Laser-thin blade glides through food with minimal resistance.

VG-10 core (HRC 60-62) balances hardness with easy upkeep.

Hand-hammered cladding sheds starchy foods cleanly.

Comfortable Western pakka-wood handle for all-day prep.

Common Questions

Q: Is 180 mm long enough for serious prep? A: Absolutely. The 180 mm length offers full-size gyuto versatility while remaining nimble for smaller boards and cramped kitchens.

Q: Do I need to worry about rust on VG-10? A: VG-10 is a high-chromium, stain-resistant steel. Simply hand-wash, dry promptly, and you’re good to go.

Specifications

Brand: Takamura Uchihamono

Location: Echizen, Japan

Knifesmith / Sharpener: Takamura Brothers

Line: Takamura VG-10

Core Steel: VG-10

Construction: San-mai, hammer-forged

Finish: Migaki with tsuchime

Cladding: Soft stainless steel

Style: Double bevel gyuto

Blade Length: 180 mm

Overall Length: 315 mm

Spine Thickness (heel): 1.75 mm

Blade Height: 45 mm

Weight: 144 g

Hardness (HRC): 60-62

Handle: Western (Yo) black pakka wood