Made by Takamura Hamono in Echizen, Japan, this 210mm gyuto belongs to the maker’s Migaki series, pairing a versatile chef’s knife profile with an exceptionally thin grind. Its gently curved edge handles everyday slicing and chopping, while the fine tip offers control for detailed work around shallots and other aromatics. The blade provides useful length for slicing boneless meat and fish, with little resistance through ingredients. An SG2 powdered steel core delivers lasting sharpness and corrosion resistance, complemented by stainless cladding and a polished migaki finish. A Western red pakkawood handle completes this responsive all-purpose kitchen knife.
