Immediately, we notice the wild damascus cladding pattern with the colours that are indescribably complex and beautiful. This is (partially, of course, to not discount any of the work of the smith himself) thanks to the limited amount of cladding material left over from Takaba-san’s predecessor.

This special iron cladding is laminated onto sword-smith grade Tamahagane, a traditional type of steel that requires an extraordinary amount of labour from a team of smelters. In its true form, Tamahagnae is reserved only for the licensed swordsmiths in Japan and is steeped in cultural importance; Takaba-san, being a licensed swordsmith, is able to source this historical steel to forge his work. This gyuto is no exception, having the Tamahagane in its core, forming the cutting edge.

With its handle to edge length almost reaching 330mm, this gyuto has got a serious presence in any blade lover’s collection.

A chef's knife ('Gyuto' in Japanese) is the most versatile blade that can handle almost anything in the kitchen. Their shape and often generous edge length mean that whether it's cutting small tomatoes or portioning a large roast, you can do it with one blade. Most cooks have multiple chef's knives and it is not hard to justify getting one more when it has so much utility.

*There are small areas where the cladding goes over the cutting edge near the belly of the blade (2-3'' before the tip). Please be aware. 

Brand: Hiromune Takaba 高羽 弘宗
Blacksmith: Hiromune Takaba 高羽 弘宗
Profile: Gyuto
Size: 300mm
Steel Type: Carbon Steel
Steel: Tamahagane, Soft Iron Clad
Handle: Ebony with Silver Spacer & Buffalo Horn Ferrule Octagonal
Total Length: 483mm
Edge Length: 309mm
Handle to Tip Length: 331mm
Blade Height: 57.7mm
Thickness: 4.3mm
Handle Length: 151mm
Weight: 288g
Hand Orientation: Ambidextrous
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