THE TAKUMI TRADITION
When it comes to professional chef's knives, TAKUMI set the benchmark for quality and performance.
A thousand years ago, TAKUMI Japanese swordsmiths developed the high art of sword making to provide strong,
sharp blades for the Samurai, the feared warrior caste. Today, in the samurai sword tradition, TAKUMI's skilled craftsmen are continuing
to produce superior quality cutlery in the time honoured manner of their forebears. 
 
Features:
The TUKUMI Gyutoh Chef's Knife is a sturdy, heavy knife with a broad, strong blade and a fine cutting edge
An all-rounder for professions and hobby chef's, suitable for chopping herbs, cutting vegetables and slicing and dicing fish and meat
TUKUMI MCD-5000 range combines the greatest in hardening technology, most precious knife materials and the artistry of traditional Japanese craftsmanship
The core of the  VG-10 super steel is protected by a 110-layer Japanese Aogami 2 Blue steel with unique stunning Damascus pattern. 
HRC: 62 Rockwel
Stainless steel bolster with Stabilized Maple Burl handle features perfect balancing, and a durable steel end. 
Manufactured in Seki, Gifu, Japan
Pine wood box
Products Details:
Packaging Type: Pine wood Gift Box
Material: Blade core made of VG-10 Super Steel, surrounded by 110-layer Japanese Aogami 2 Blue steel. 
Handle material: Stainless steel bolster with Stabilized Maple Burl Wood handle
Product Dimensions:
 Blade 10"/24cm, Length 38.5cm, Blade Thickness 2mm, Weight 249g
Correct use and care
• To avoid accidental injury and blade damage, treat knives with respect and always take care when handling these knives.
• TAKUMI knives are not dishwasher-safe.
• To avoid rust, immediately clean and dry the blades after contact with food.
• Keep your knives in a knife block, on magnetic strip or in a knife sheath to protect the blades and prevent damage to the cutting edge by other utensils.
• If the knives are not used for a while, wrap them in a cloth or newspaper and store them in a dry place.
• Cutting on a soft , non-abrasive surface such as timber or plastic cutting board will help prevent premature dulling of the blade.
• Do not use the knives to cut hard foods, like shellfish or frozen food, and avoid tilting the blade when cutting, as this could damage the delicate cutting edge.
• Regular use Whet-stone or recommended sharpener will ensure that your knives retain their keen razor sharp edge. 
 The recommended sharpener for Takumi knives:  KAI 貝印 Whetstone Grit 1000/3000 or SEKIMAGOROKU 関孫六 3 Stage Knife Sharpener