The Gyuto is the standard chef knife among Japanese cutlery. Contrary to its American version, the Gyuto doesn't have a bolster at the junction of handle and blade. It also sports a thinner, harder blade large enough to do most of the kitchen work, making it a perfect tool for the seasoned cook.
The blade of the Takamura Hana is made of an incredibly resilient R2, which is an alloy of many different metals that have been powdered and combined into the ideal material, benefiting all the qualities of each individual component. This outstanding Japanese knife is equipped with a pretty hard blade that is still easy to sharpen. The elegant handle is made of compressed resin-treated pakka wood.
This is an ambidextrous knife with a blade angle of 50/50.