GYUTO KNIFE The gyuto is the Japanese version of the classic Western chef's knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit.
HIGH SPEED POWDERED STEEL (HSPS) Powdered steel is made by using highly specialized technology to mechanically mix iron and other alloying elements in powder form. Powdered metal technology allows much higher amounts of alloying metals such as vanadium, which is responsible for the superior edge retention. While Takamura knives have a high HRC, they are still easy to sharpen because the HSPS core is sandwiched between soft low carbon stainless steel.
The red handle series uses the signature core Steel Type, High Speed Powdered Steel (HSPS). High speed steel is the same remarkably hard Steel Type used to make drills and power saws that cut through other steel. It is also known as R2, which is a term that was coined by the steel manufacturer while Takamura was testing out different Steel Types. By processing it into powder form, Takamura Cutlery has been able to create a more ductile and flexible product. Takamura knives redefine the meaning of sharpness and offer a taste of what is possible when traditional knife making methods and modern steel making technology are combined harmoniously.
The outer low carbon stainless steel is softer than the steel used for the Takamura HSPS Pro series. Takamura Cutlery wanted to create a more affordable HSPS knife, so they created this thinner blade that requires less steel. This is a perfect introductory knife for anyone who has never owned a HSPS blade before. HSPS provides remarkable edge retention to minimize the frequency of sharpening.
Echizen hammer forged knives are known to have a thick spine but thin edge, and by recreating this classic silhouette with HSPS, Takamura Cutlery has managed to produce exceptionally steady knives that slice through food effortlessly.
CAUTION Because this knife has a core metal sandwiched between a different Steel Type, changing the bevel angle will alter the structure of the blade and it will lose its sharpness. Takamura knives have an unusual sharp edge so if you are not a professional chef or do not have confidence in your knife skills, they may not be suitable for you. Please also keep in mind that this knife is delicate and should not be used for rough tasks.