• Takamura Kurogouhan Tsuchime Santoku 165mm from Terukazu Takamura
  • Takamura Kurogouhan Tsuchime Santoku 165mm from Terukazu Takamura
  • Takamura Kurogouhan Tsuchime Santoku 165mm from Terukazu Takamura
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Takamura Kurogouhan Tsuchime Santoku 165mm

Takamura Kurogouhan Tsuchime Santoku 165mm

$210.00 CAD
$210.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

Frustrated? Learn more about why Japanese knives are frequently out of stock.

À propos de la forme - Santoku signifie « trois vertus » ou « résoudre trois problèmes ». Les trois vertus sont la viande, le poisson et les légumes, ou le tranchage, la découpe en dés et le hachage, selon l'interprétation. Cela signifie que le Santoku est un couteau polyvalent, adapté aussi bien au cuisinier amateur qu'au chef professionnel. Sa hauteur assure un bon dégagement pour les grandes mains, tandis que la lame relativement courte peut être maniée par n'importe qui.

À propos de Takamura Kurogouhan - Takamura Hamono (forgeron) se trouve dans le village de Takefu (Echizen) dans la préfecture de Fukui. L'atelier est dirigé par Terukazu Takamura, forgeron de 3e génération, qui a hérité de la boutique de son père Toshiyuki Takamura San. Avec plus de 30 ans d'expérience, ses lames sont connues pour leur tranchant extrêmement raffiné et durable.

Cette série de couteaux a été fabriquée avec le très apprécié VG-10, un acier inoxydable à haute teneur en carbone conçu spécifiquement pour la fabrication de couteaux ; il combine le tranchant, la ténacité et la résistance aux taches de la meilleure façon possible. Le manche est en bois de Pakka avec une mitre soudée et est pratiquement indestructible.

Shape Santoku
Maintenance Level
Blade Length 165 mm |
Blade Height 46,7 mm
Thickness 2 mm
Weight 153 g
Steel Type VG10 Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Double (50/50)
Handle Manche occidental - Bois de Pakka Mitre en métal
Knife Line Takamura Kurogouhan
Blacksmith Terukazu Takamura
Made in Echizen, Fukui, Japan

Une note sur les mesures : Les couteaux japonais faits à la main peuvent varier dans leurs dimensions, ces mesures ne sont donc qu'un exemple.


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. 


SKU: GSTAKV10TSUWE165SA

Expédition et retours

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Overall rating: 4.9298244 / 5 from 57 reviews.

AI Generated Review Summary

The Takamura Kurogouhan Tsuchime Santoku 165mm knife is praised for its exceptional balance, perfect fit in hand, and refined VG-10 steel that ensures sharpness and durability. The knife is suitable for both amateur home cooks and professional chefs, offering good clearance for big hands and a short blade for easy handling.

Summary topics

  • Customer Service: 7%
  • Knife Balance: 14%
  • Knife Fit: 12%

Review topics: ["weight","fit","quality","handle","looks","finish","balance","gift","staff","feels","service","knife","cuts","blade","slices","tool","experience"].

Review highlights

  • "After trying several different knives this one had the best fit and balance in my hand." — Luka D.
  • "The fit and finish of the knife is great, and it's nearly razor sharp." — Noah
  • "Great and prompt service would highly recommend." — Mark N.

Reviews

Slices through everything like butter

"This is a beautiful knife to use - not too big or unwieldy, nicely balanced, comfortable handle, a bit of rock on the blade, and beautifully sharp."

— Ellen n. (5/5)

Beautiful knife

"It has become my go to knife in the kitchen."

— Baxter W. (5/5)

What a difference a quality knife makes

"I’m loving it. Life would have been so much easier, and more fun, if I got this quality of knives earlier in my life. But better late than never."

— Pat F. (5/5)

Amazing

"Can’t believe I took so long to get one of these amazing knives!"

— Anny f. (5/5)

Takamura Kurogouhan Tsuchime Santoku 165mm

"We have been using the knife daily for a few weeks now and really enjoy it. It cuts like a dream and has held its edge."

— Brian A. (5/5)

Sharp but delicate

"It's super sharp but almost don't want to use it because then I'll have to clean it by hand and dry it off. Cheap knives go in the dishwasher and cost 10% of these. . . I don't regret buying it but it's almost like a special occasion knife. I'm sure I'll get used to it."

— Brydan S. (4/5)

The end game

"If you know, you know."

— Angus C. (5/5)

I debated buying a Japanese

"I debated buying a Japanese knife for a while. In the end I decided to take the plunge and picked this one. It is very sharp and cuts through veggies with ease. The surface of cut carrots is silky smooth!!"

— stuart a. (5/5)

Amazing quality!!

"This is the BEST KNIFE! It has easily become our favorite kitchen knife - highly recommend"

— Julie B. (5/5)

Amazing experience, highly recommend

"My experience at Knifewear was excellent. I went in to find a knife I could use regularly at home and was met with knowledgeable and courteous staff who took time to help me find exactly that, They asked me some questions to determine what I liked about a knife, brought me options, and then let me pick them up and "play around with them" to get a sense of what I liked. They continued to narrow my options down as I explained things I liked about certain knives, and by the end, I had exactly what I was looking for. I never felt rushed or condescended to given my lack of knowledge of knives, and I was given options that were well within my price range. I would 100% recommend Knifewear for all your kitchen/knife needs."

— mike g. (5/5)

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