• Takamura Akagouhan Gyuto 180mm from Terukazu Takamura
  • Takamura Akagouhan Gyuto 180mm from Terukazu Takamura
  • Takamura Akagouhan Gyuto 180mm from Terukazu Takamura
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Takamura Akagouhan Gyuto 180mm

Takamura Akagouhan Gyuto 180mm

£140.00 GBP
£140.00 GBP
Sale Sold out

£10 Shipping on orders over £150 to the UK.

TLDR ⓘ - Too long; didn't read - A quick summary that cuts to the chase.
Guitar players, surgeons, classically trained musicians. A laser. This knife is all about precision. If you want a knife from one of the most sought after blacksmiths in the world and for food to fall apart with next to no resistance, this is it.

About the shape - Inspired by the profile of a traditional European chef knife, gyutos are a multi purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. The longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.

The 180mm Gyuto is great for those who prefer a smaller knife.

About Takamura Akagouhan - Takamura Hamono(blacksmith) can be found in Takefu Village (Echizen) in Fukui Prefecture. It is run by 3rd generation blacksmith Terukazu Takamura who inherited the shop from his father Toshiyuki Takamura San. With over 30 years of experience, his blades are known for an extremely refined and long-lived edge.

R2 is a very hard powder stainless steel that allows for an extremely long-lived edge, and is rather tough compared to many super hard powder steels. Having a light, thin blade this knife is capable of extreme sharpness and glides through food. The handle is made of Pakka wood with a welded bolster and is practically indestructible.


Shape Gyuto
Maintenance Level Low
Blade Length 180 mm |
Blade Height 43 mm
Thickness 1.6 mm
Weight 142 g
Steel Type SG2/R2 High Speed Powder Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 62 - 63
Edge/Bevel Double (50/50)
Handle Western Handle - Pakkawood Metal Bolster
Knife Line Takamura Akagouhan
Blacksmith Terukazu Takamura
Made in Echizen, Fukui, Japan

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.9791665 / 5 from 48 reviews.

AI Generated Review Summary

The Takamura Akagouhan Gyuto 180mm knife is highly praised for its exceptional quality and balanced weight, offering a refined and long-lived edge with a fair price. The knife's design, inspired by traditional European chef knives, provides a versatile cutting experience with a slight meat-cutting bias.

Summary topics

  • Quality: 18%
  • Weight: 15%

Review topics: [weight, quality, light, handle, looks, finish, value, edge, staff, balance, feels, service, price, knife, steel, laser, blade, length, stays, sharpness, cuts, owen].

Review highlights

  • "She was so thrilled and continues to love the weight, balance, and insane sharpness." — Graeme M.
  • "High quality knife at a very fair price." — Will S.
  • "Great quality, excellent steel, and amazing value for this knife." — Jessica M.

Reviews

My Very First Japanese Knife

"I have always wanted to try a Japanese knife because they are famous for their sharpness and craftsmanship. Store manager Owen was super helpful and patient as he showed me different knives that might fit my needs. When I first laid eyes on this Takamura knife, my heart skipped a beat. And after holding it in my petite hand, I WAS IN LOVE!! Both its lightness and shape make it so easy to handle all sorts of ingredients. Plus, the beautiful red wooden handle just brings a smile to my face every time I walk into the kitchen :) Definitely coming back here for my next kitchen knife upgrade!"

— Jess (5/5)

Takamura

"Awesome knife great blade pretty smooth than any other knifes so far from my collection"

— Dheeraj S. (5/5)

Takamura

"Perfect knife for long hours smooth light and sharp"

— Rajib (5/5)

Just buy it

"Sharpest knife out of the box. If you are a pro or a home cook you with analysis paralysis this is the one knife you need. I didn’t think I needed a laser until I bought this for work"

— River W. (5/5)

What a blade!

"I have been holding off on this bad boy for the major part of last year as I thought wasn't "sexy" enough compared to other options. Finally went for it as it kept being recommended by other japanese knife afficionados and I am glad I finally made the purchase, the knife is beautiful, feels really good in hand and the sharpness . . . left me kind of speechless. Almost matches the feeling of my aogami. Great, great value for money, and performance."

— Guillaume (5/5)

Great little knife for everyday kitchen tasks

"Love the Takamura akagouhan, it’s become my daily knife for at home cooking. Holds an edge, great balance and feel, and so far has been robust enough to take a small amount of abuse."

— Matthew B. (5/5)

Knife Master

"Great purchase"

— Tony C. (5/5)

Takamura Akagouhan Gyuto 180 mm

"This is a great cutting Knife. and I love it for everday use in the Kitchen."

— Lu (. (5/5)

Perfect chive knife

"Super light, cuts through chives with ease it's almost scary"

— Lilia K. (5/5)

Great knife

"A very light and thin knife, perfect for precise cutting work. Highly recommended"

— Trista W. (5/5)

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