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.
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NEWTAKUMI 10”/24cm HMD7000 Gyutoh Pro Chef Knife
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. • Don 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 Water-stone or Takumi sharpener will ensure that your knives retain their keen razor sharp edge.
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