Terukazu Takamura is a 3rd generation blacksmith working from his small workshop, with another 7 blacksmiths, in Takefu Village, Fukui Prefecture. This team of outstanding blacksmiths have been making hand-forged knives of the highest quality. Very demanding chefs all over the world swear by these ‘uber’ knives and many say that they are the sharpest knives with the most enduring edges that they have ever found. The super-thin blades are forged from 3 layer steel with an R2 Powder Steel core. With a hardness of 62:64 HRC, the resulting knife is not only scary sharp but has inherited toughness that far exceeds knives of similarly hard steel. We often hear from regular users that you cannot feel the AKA knife cutting as it is so smooth it feels like cutting air! The handles are laminated hardwood with Silicon injection and extremely durable.
GYUTO (Gyu – cow & To – sword):
This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting.
Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables.
Normal length – 180mm to 300mm.
Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.