Takamura HSPS Pro Gyuto 210mm (8.2") Reviews

5 Rating 13 Reviews

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Phone:

2018061827

Email:

info@mtckitchen.com

Location:

77 Metro Way, Suite #1,
77 Metro Way, Suite #1
Secaucus
07094

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“Great knife for sure! I’m unemployed right now so I’m inpatiently waiting to use it in a real kitchen on a wood board for sure!”

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Posted 4 years ago

“very well balanced, sharp and last long edge retention, enough to make your chef jealous. Thanks Takamura and MTC!”

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Posted 5 years ago

“I bought this knife after purchasing a 150mm red-handled Takamura paring knife, which had pretty much changed how a knife could feel for me. The Pro version takes it to a different level still in terms of fit/finish/balance. So if you can afford the stretch, go Pro. If that's too far a reach, the red-handled Takamura will still put a smile on your face.”

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Posted 7 years ago

“The rumor proved to be true! Amazingly smooth edge.”

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Posted 9 years ago

“This is my go to knife. Really almost the only knife I need in my kitchen. The edge retention is amazing, there is practically no resistance. After I fell in love I got my brother-in-law a Takamura Damascus Sujihiki as a present, and now I may have to get one more knife since it is so light and balanced.”

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Posted 10 years ago

“looking for real edge? This is the one.”

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Posted 10 years ago

“I've never ever addicted to particular knife before. Some said it feels like cutting air. I totally agree. I've been using more than a month. PROs on this knife are not only extremely sharp edge,but also edge retention. Actually, I want to emphasize its long lasting edge retention more than initial sharpness. I'll definitely come back to MTC when I need slicer or any! I strongly recommend this knife to anyone whoÂ´s looking for truly Japanese cutlery.”

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Posted 10 years ago

“I love my Takamura gyuto. I've compared this knife side by side with my carbon steel gyuto, German chefs knife and inox gyuto (cutting into a daikon and also peeling the skin). The Takamura is definitely the superior knife. I had Takamura-san teach me how to sharpen this knife so I'm happy with its performance even a year after I've been using it. It's hard not to recommend this knife to everyone!”

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Posted 10 years ago