When it comes to professional chef's knives, TAKUMI sets the benchmark for quality and performance. A thousand years ago, TAKUMI Japanese swordsmiths developed the high art of sword making to provide strong, sharp blades for the Samurai, the feared warrior caste. Today, in the samurai sword tradition, TAKUMI's skilled craftsmen are continuing to produce superior quality cutlery in the time-honored manner of their forebears.

• The TUKUMI Gyutoh Chef's Knife is a sturdy, heavy knife with a broad, strong blade and a fine cutting edge
• An all-rounder for professional and hobby chefs, suitable for chopping herbs, cutting vegetables, and slicing and dicing fish and meat
• TUKUMI MCD-5000 range combines the greatest in hardening technology, the most precious knife materials, and the artistry of traditional Japanese craftsmanship
• The core of the VG-10 super steel is protected by a 110-layer Japanese Aogami 2 Blue steel with a unique stunning Damascus pattern
• HRC: 62 Rockwell
• Stainless steel bolster with Stabilized Maple Burl handle features perfect balancing, and a durable steel end
• Comes in a Pine wood box

• Packaging Type: Pine wood Gift Box
• Material: Blade core made of VG-10 Super Steel, surrounded by 110-layer Japanese Aogami 2 Blue steel
• Handle material: Stainless steel bolster with Stabilized Maple Burl Wood handle
• Product Dimensions (2 options):
• Blade 8"/20cm, Length 33cm, Blade Thickness 2mm, Weight 218g
• Blade 10"/24cm, Length 38.5cm, Blade Thickness 2mm, Weight 249g

• To avoid accidental injury and blade damage, treat knives with respect and always take care when handling these knives.
• TAKUMI knives are not dishwasher-safe.
• To avoid rust, immediately clean and dry the blades after contact with food.
• Keep your knives in a knife block, on a magnetic strip, or in a knife sheath to protect the blades and prevent damage to the cutting edge by other utensils.
• If the knives are not used for a while, wrap them in a cloth or newspaper and store them in a dry place.
• Cutting on a soft, non-abrasive surface such as a timber or plastic cutting board will help prevent premature dulling of the blade.
• Do not use the knives to cut hard foods, like shellfish or frozen food, and avoid tilting the blade when cutting, as this could damage the delicate cutting edge.
• Regular use of a Whet-stone or recommended sharpener will ensure that your knives retain their keen razor-sharp edge.