Gyuto Japanese Chef's Knife | Takumi Series
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SHIPPING POLICY
Delivery to Austria, Germany, Italy, France, Sweden, United Kingdom, Netherlands, Spain, Belgium, Cyprus, Denmark, Finland, Greece , Hungary, Iceland, Ireland, Liechtenstein, Lithuania, Norway, Poland, Portugal, Romania, Switzerland, United States.
- The above countries enjoy free shipping service, and we are unable to deliver orders to customers in other countries or regions.
- Shipping Lead time 5-7 business days.
- Please Note that all packages are shipped by
SHAN ZU , there is no additional tax on our products, which means you only need to pay the final sale price when you purchase fromSHAN ZU .
Learn more about shipping policy.
POLICY RETURN
After receiving the product, please check "whether the product is defective" and "whether it matches the contents of the order". If any of the above issues arise, please contact us by email: shanzu@shanzuchef.com. We will respond to you within 48 hours of sending your return request.
IMPORTANT: For items that arrive damaged or defective, YOU MUST provide photos/videos to the support your statement that the item arrived damaged or malfunctioned. If a customer refuses to send or fails to send photos/videos of an allegedly damaged or malfunctioning item, such return will be treated as "buyer's remorse" and the customer will be solely responsible for reshipping the item. the article. The customer is also subject to the 15% restocking fee as well as shipping costs paid by the seller. If a customer claims an item is defective/damaged, they must provide proof before returning it, no exceptions. Use the contact form to submit photos/videos for your return request.
What does Takumi mean?
Takumi is a Japanese word meaning “artisans”. This term is often used to refer to people who have achieved a high level of expertise in their profession and who have dedicated their lives to perfecting their skills.
The Takumi series of Japanese chef's knives bears this name, which pays homage to the exceptional craftsmanship and meticulous attention to detail in the making of each knife. The Takumi name represents the unwavering commitment of the artisans responsible for creating these knives to producing the highest quality tools for professional chefs and serious home cooks.
Why the Takumi series chef's knife?
This hand-forged Japanese knife is a perfect blend of traditional craftsmanship and modern technology. It combines the classic elements and aesthetics of traditional oriental chef's knives with cutting-edge materials and techniques. It is hand forged using traditional Japanese methods, resulting in a beautiful, attractive texture and precise, effortless cuts.
Whether you are a professional chef or an amateur cook, the SHAN ZU 8.07" Japanese chef's knife from the Takumi series is an essential tool in the kitchen. Its exceptional sharpness, durability and elegant design make it an indispensable tool for everyone who appreciates the art of Japanese cuisine.
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What matters most to you
Free standard delivery on all orders. Kitchen knife
*The following regions are excluded: United Kingdom, Ireland, Australia, Canada, Africa, Middle East.
Kitchen knife
*The following regions are excluded: United Kingdom, Ireland, Australia, Canada, Africa, Middle East.
Delivery time depends on the destination. In general, it takes between 3 and 14 days. International shipping is possible to most countries. If we cannot deliver to your country, we will contact you. Additionally, we will notify you of your order by sending you an "order confirmation" and a "shipping notification" after you have placed your order.
Returns are accepted for 30 days from the delivery date, in accordance with our refund policy. Just send us an email and we will tell you what to do.
SHANZU official email: shanzu@shanzuchef.com
To clean and maintain your knife, it is best to follow these steps: First, clean the blade with warm water and dish soap. Be sure to rinse and dry the blade well to prevent it from rusting. Next, use a sharpening steel to sharpen the blade.
Next, use a sharpening steel to sharpen the blade. This will maintain the sharpness and ensure that the knife is in good working order.
If the blade is very dirty or if food has stuck to it, you can use a soft bristle brush to clean it. clean it gently. After cleaning and sharpening the blade, apply a thin layer of oil to the blade and handle. After cleaning and sharpening the blade, apply a thin layer of oil to the blade and handle, in order to prevent rust and keep the knife in good condition. Finally, store the knife in a safe and dry place, away from heat and humidity. Finally, store the knife in a safe, dry place, away from heat and humidity. A knife block or knife drawer organizer is a good option, as it will protect the blade and prevent accidents.
To sharpen a knife, you will need a SHANZU whetstone or a knife sharpener. To use a sharpening stone, first soak the stone in water for about 10 minutes. Next, lay the knife flat on the stone and tilt the blade so that it forms a 10 to 15 degree angle with the stone. Using long, even strokes, move the blade across the stone in a back-and-forth motion, making sure to maintain the angle of the blade. After a few strokes, move the blade to the other side of the stone and repeat the process. You must sharpen the blade along its entire length and may need to repeat the process several times to achieve the desired sharpness level.
What is Damascus steel?
The origin of the name "Damascus steel" is controversial: two Islamic scholars, Al-Kindi and Al-Biruni (c. 800-873 CE), both wrote about swords and sword steels based on appearance, the geographic location of where they were produced or forged, or the name of the blacksmith. Both authors also mention the terms "damscene" or "damascus" when describing the swords to some extent.
Based on these references, there are three possible sources where the term "comes from" Damascus" in the context of steel:
Al-Kindi refers to swords forged in Damascus in Siberia as "Damascene", but it is important to note that these swords are not described as having a wavy appearance on the surface of the steel.Al-Biruni refers to a swordsmith called Damascus who made crucible steel swords.In Arabic, the word "damascus" means "watered", and Damascus blades are often described as having a water pattern on their surface.
The most common explanation is that the steel is named after the capital of Syria, Damascus, the largest of the ancient cities Levant. The most common explanation is that the steel is named after the capital of Syria, Damascus, the largest city in the ancient Levant. These may be swords made or sold directly in Damascus, or simply the appearance of the typical patterns, in comparison with damask fabrics, which also bear the name Damascus.
Qu is German steel?
German knives are usually made of stainless steel, which has a Rockwell rating between 56 and 58. Stainless steel contains chromium . This is what lowers the Rockwell index. The advantage is that the knife blade resists corrosion and rust.
Cooks generally agree that German-style stainless steel knife blades are stronger than German-style stainless steel blades. Japanese type. Cooks generally agree that German-style stainless steel knife blades are stronger than Japanese-style blades. Its durability allows you to use it for more cutting and chopping tasks.
The softer characteristic of steel still allows for a sharp edge, but stainless steel will require you to sharpen and trim it more often. The softer steel also makes the blade easier to sharpen, although a stainless steel blade means a German knife will lose its edge more quickly than its Japanese counterpart, which is made of high-carbon steel.
Customer Reviews
I don't normally get knives when a Japanese style handle because I'm not used how they feel but I get a very controlled grip on this handle. This knife is extremely sharp out of the box. Yes, it even shaves hair. The blade has a hammered finish, which helps to keep it from sticking to food, and it has a black coating of some sort on the hammered part. The handle is definitely fiberglass and it looks pretty cool. This knife is perfect for my basic, everyday cutting. It's very well made and cuts a hundred times better than the knives I've been using for the past 20 years.
Questo coltello molto buono. Offre una buona presa ed super affilato. Ho provato a tagliare alcune scatole di cartone spesse e le ha tagliate come se fossero fatte di burro. Fate attenzione quando usate questo coltello, perch sono sicuro che non avete dita di riserva in giro.
Ich wollte meinem Mann zum Geburtstag ein professionellesKochmesser kaufen. Dieses hier sieht nicht nur richtig toll aus, sondern ist auch sehr scharf. Er hat sich sehr darber gefreut und es auch direkt ausprobiert. Nicht nur Gemse, sondern auch Fleisch l?sst sich ohne Probleme sehr akkurat damit schneiden. Es liegt sehr gut in der Hand, so dass man auch sehr schnell damit schneiden kann. Ein tolles Messer fr einen fairen Preis.
Excelente faca, cumpre com tudo que diz ser, corte limpo e preciso. Uma gama verdadeiramente profissional que com uma bia manuten??o dura bastante. Com um pre?o excepcional que oferece alta qualidade.
Je suis trs content de ce couteau de chef. J'adore avoir un couteau lourd pour couper des lgumes durs ou lorsque je ne vais couper que pendant une courte priode. C'est de loin le couteau le plus lourd que j'ai en dehors de mes couperets. Ma collection de couverts de cuisine comprend des couteaux Shun, Miyabi, Enso, Lamson et plusieurs couteaux de style japonais fabriqus en Chine par AExpress. La qualit est bien meilleure que celle de tous mes autres couteaux fabriqus en Chine. L'ajustement et la finition sont excellents et le manche est extrmement confortable. L'quilibre de ce couteau lourd lui permet de se sentir agile dans vos mains mme s'il pse 250 grammes (8,8 onces). Il tait super tranchant ds sa sortie de la bo?te et il tient bien le tranchant. Mon seul reproche est la finition martele noire. Il n'y a aucune mention nulle part avec des dtails sur le revtement noir. Est-ce de la peinture ? Est-ce de l'acier bleui ? Est-ce quelque chose qui va commencer s'cailler ou s'cailler dans quelques mois ? Je dteste l'ide qu'il puisse se dtacher dans ma nourriture. Certes, il s'agit d'un risque trs minime, car le revtement noir ne se trouve que sur le tiers suprieur du couteau, qui subit beaucoup moins d'usure, mais une lame non revtue avec finition martele aurait quand mme t superbe et aurait compltement attnu le problme. Je pense toujours qu'il mrite 5 toiles, car c'est un bel ensemble dans l'ensemble.
I absolutely adore this knife. It is a little larger than I envisaged so I will purchase another one smaller and have the best of all worlds. Great product, great service and good price .
Son acier est connu pour sa grande rsistance la corrosion et sa capacit conserver un tranchant tranchant. J'ai constat que c'tait le cas pour ce couteau. Et je l'utilise simplement comme couteau pain, il devrait donc conserver son tranchant pendant trs longtemps.
Le manche est en G-10, un stratifi en fibre de verre serti de rsine poxy, qui est trs solide et rsistant l'eau. Il peut donc tre lav au lave-vaisselle, bien que pour de meilleurs rsultats long terme, il doive tre lav la main.
In puncto Sch?rfe, Gewicht und Design verdient das Kochmesser von SHANZU absolute 5 Sterne! Ich muss sagen, das ist das allerbeste Messer, das ich je benutzt und ausprobiert habe. Mir gef?llt wirklich, wie megascharf dieses Messer ist. Ich habe es getestet, indem ich ein dnnes Stck Papier (Quittung) leicht ber die Klinge geschnitten habe. Dieses Messer schneidet glatt und ohne Risse hindurch, fast wie ein Rasiermesser. Mir gef?llt auch der Griff, denn er ist glatt, liegt gut in der Hand und schneidet nicht in die Hand. Ich kann es kaum erwarten, dieses Messer zum Schneiden von Fleisch, Fisch und Gemse zu verwenden.
Ich kann dieses Messer von SHANZU w?rmstens empfehlen, denn dieses Messer schneidet nicht nur einfach durch alles, sondern ist auch ein sehr solides und gut aussehendes Messer, das geschmiedet ist, um bei richtiger Pflege ein Leben lang zu halten.
R?SUM?
Lorsque jai ouvert la bo?te, jai dabord remarqu la texture du couteau. Il avait un aspect ? martel ? sur la partie suprieure de la lame. [voir photo] Cest galement clairement visible dans la publicit. On ma dit que cela brise le vide qui se cre parfois lorsquune lame large coupe un morceau de viande pais. Alors bien ! La prochaine chose que jai remarque tait le poids. ? 9,5 oz (plus de ? lb), cest le couteau le plus lourd de notre tiroir. [voir photos] Jai vrifi le point dquilibre et il se trouve juste l o la partie tranchante de la lame se courbe en sortant du manche. [voir photo] Bien que le point dquilibre appropri soit une question de go?t, lorsque jai vrifi en ligne, il semble que ce point dquilibre donne son utilisateur un meilleur contr?le, est plus confortable tenir et cre moins de fatigue. Dans lensemble, cela donne ce couteau de bonnes notes. Dailleurs. Il est TR?S tranchant. Jai coup une tomate trs tendre avec et il ny a eu aucune compression de la peau extrieure. Je ne peux pas garantir la longvit de son tranchant, mais il a certainement commenc bien fonctionner ! C'est un peu plus cher que certains couteaux similaires mais cela peut valoir le coup. Je le recommande aux chefs srieux.
