TAKAMURA V10 Tsuchime Santoku 170 mm tomatosharp

Santoku 165 mm, TAKAMURA V10 Tsuchime Santoku

Name: Santoku 165 mm, TAKAMURA V10 Tsuchime Santoku
Brand: Takamura
SKU: TKM-V10T-170S
Price: 1890.0 NOK
Availability: InStock
Rating: 5.0 (2 reviews)

1 890,-

For those who want a shorter knife than a gyuto for everyday cooking.

In stock

Delivery in 1–3 working days in Norway
Free delivery in Norway over 2 500,-
30-day returns
Specialist shop with its own sharpening workshop

Goes with the knife

Maintenance kit, keep the knife sharp

990,-

1 189,-

Cutting board 40×30 cm, TOMATOSHARP End grain ash

1 290,-

10Good Complete Sharpening Kit

2 190,-

2 990,-

Knife case, SHINOGI Case 15-25

4 990,-

Santoku 165 mm, TAKAMURA V10 Tsuchime Santoku

1 890,-

Description

Takamura V10 Tsuchime Santoku 165mm, forged by third-generation smith Terukazu Takamura, is a versatile kitchen knife for meat, fish and vegetables. The tall, fairly short blade in VG-10 steel gives good control, sharpness and wear resistance with little upkeep.

Made by

Takamura · Takefu, Fukui

Takamura knives are highly regarded and can be hard to get hold of. They are sought after for their quality, and chefs such as Gordon Ramsay and Massimo Bottura are said to use them.

All knives from Takamura

Specifications

Knife type: Santoku (chef's knife)
Region: Takefu, Fukui
Steel: VG10, stainless steel
Blade length: 170 mm
Right-/left-handed: Both
Item number (SKU): TKM-V10T-170S
Weight: 136 g

About the knife type: Santoku (chef's knife)

Santoku is a Japanese all-purpose knife. The name means 'three uses': meat, fish and vegetables.

The blade is slightly wider than on a gyuto or a Western chef's knife, so there is room for large vegetables. The tip gives the edge a larger contact surface, and the knife cuts well with a push cut.

See all knife types

About the steel: VG10

An advanced stainless steel known for sharpness, durability and good rust protection. Widely used in Japanese knives. Needs little maintenance and stays sharp for a long time. A safe choice for home cooks and professionals alike.

Care: easy care

See the difference between the steels

Care and maintenance

Wash by hand in warm water, and dry it straight away.

Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.

See how to care for the knife · How to sharpen it yourself

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