SHAN ZU TAKUMI

Gyuto Japanese Chef's Knife | Takumi Series

€51.99 €64.99

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Style : Couteau de chef Gyuto
Longueur de la lame : 205mm (8.07")
Poids : 256g
Couches : 7 couches
Type d'acier de la lame : Acier 9CR18MOV
Matériau du manche : G10
HRC : 60 ± 2
Motif : Motif martelé
Angle de la lame : 15

Gyuto | Takumi Series Japanese chef's knife includes :

8.07" chef's knife (one piece)

Weight: 256g
Blade length: 8.07 in / 205mm
Handle length: 5.30 in / 135 mm
Total length: 13.38 in. / 340 mm

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 do not We are unable to deliver orders to customers located 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 from SHAN ZU.

Learn more about shipping policy.

RETURN POLICY

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.

Learn more about the refund and return policy.

Couteau de chef japonais Gyuto | Série Takumi

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 craft and have dedicated their lives to perfecting their skills.

The Takumi series of Japanese chef's knives bears this name, which pays tribute 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.

Couteau de chef japonais Gyuto | Série Takumi

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.

Couteau de chef japonais Gyuto | Série Takumi

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 a tool essential for anyone who appreciates the art of Japanese cuisine.

Couteau de chef japonais Gyuto | Série Takumi


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What matters most to you

Free standard delivery on all orders. Kitchen knife SHAN ZU on sale worldwide.

*The following regions are excluded: United Kingdom, Ireland, Australia, Canada, Africa, Middle East.

Kitchen knife SHAN ZU on sale worldwide.

*The following regions are excluded: United Kingdom, Ireland, Australia, Canada, Africa, Middle East.

Delivery time depends on the destination. Generally, 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. In addition, we will notify you of your order by sending you an "Order Confirmation" and a "Shipping Notification" after you place your order.

Returns are accepted for 30 days from the delivery date, in accordance with our refund policy. Simply send us an email and we will let you know what to do next.

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 thoroughly to prevent rust.Next, use a sharpening steel to sharpen the blade.

Next, use a sharpening steel to sharpen the blade. This will help maintain the sharpness and ensure that the knife is in good working order.

If the blade is very dirty or has food stuck on it, you can use a soft-bristled brush to gently clean it. 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, to prevent rust and keep the knife in good condition. Finally, store the knife in a safe, 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 stone SHANZU sharpening tool or knife sharpener. To use a sharpening stone, first soak the stone in water for about 10 minutes. Then, lay the knife flat on the stone and tilt the blade so that it is at a 10- to 15-degree angle to the stone. Using long, steady strokes, move the blade back and forth across the stone, 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 should sharpen the entire length of the blade, and you may need to repeat this process several times to achieve the desired level of sharpness.

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 geographical location of where they were produced or forged, or the name of the swordsmith. Both authors also mention the terms "damscene" or "damascus" when describing swords to some extent.

Based on these references, there are three possible sources where the term "Damascus" comes from 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 named Damasqui who made swords from crucible steel. 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 city in the ancient Levant. The most common explanation is that the steel is named after the capital of Syria, Damascus, the largest city in the ancient Levant. This may be due to swords being made or sold directly in Damascus, or simply the appearance of the typical patterns, compared to damask fabrics, which are also named after Damascus.

What is German steel?

German knives are usually made of stainless steel, which has a Rockwell index of 56 to 58. Stainless steel contains chromium. This is what lowers the Rockwell index. The advantage is that the knife blade is resistant to corrosion and rust.

Chefs generally agree that German-style stainless steel knife blades are more durable than Japanese-style blades. Chefs generally agree that German-style stainless steel knife blades are more durable 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 hone and sharpen it more often. The softer steel also makes it easier to sharpen the blade, 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

Based on 9 reviews
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S
Schnoodlydabobbob
Extremely sharp and stays sharp

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.

W
W. Arce
Lama super affilata!

Questo coltello è molto buono. Offre una buona presa ed è 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, perché sono sicuro che non avete dita di riserva in giro.

S
Sarah
Sehr scharfes Messer,

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 darüber gefreut und es auch direkt ausprobiert. Nicht nur Gemüse, sondern auch Fleisch lässt 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 für einen fairen Preis.

L
Liliana Costa
Corte preciso e limpo

Excelente faca, cumpre com tudo que diz ser, corte limpo e preciso. Uma gama verdadeiramente profissional que com uma bia manutenção dura bastante. Com um preço excepcional que oferece alta qualidade.

M
M. Montes
Excellent ajustement et finition et un poids agréable et lourd.

Je suis très content de ce couteau de chef. J'adore avoir un couteau lourd pour couper des légumes durs ou lorsque je ne vais couper que pendant une courte période. 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 fabriqués en Chine par AExpress. La qualité est bien meilleure que celle de tous mes autres couteaux fabriqués en Chine. L'ajustement et la finition sont excellents et le manche est extrêmement confortable. L'équilibre de ce couteau lourd lui permet de se sentir agile dans vos mains même s'il pèse 250 grammes (8,8 onces). Il était super tranchant dès sa sortie de la boîte et il tient bien le tranchant. Mon seul reproche est la finition martelée noire. Il n'y a aucune mention nulle part avec des détails sur le revêtement noir. Est-ce de la peinture ? Est-ce de l'acier bleui ? Est-ce quelque chose qui va commencer à s'écailler ou à s'écailler dans quelques mois ? Je déteste l'idée qu'il puisse se détacher dans ma nourriture. Certes, il s'agit d'un risque très minime, car le revêtement noir ne se trouve que sur le tiers supérieur du couteau, qui subit beaucoup moins d'usure, mais une lame non revêtue avec finition martelée aurait quand même été superbe et aurait complètement atténué le problème. Je pense toujours qu'il mérite 5 étoiles, car c'est un bel ensemble dans l'ensemble.

L
Les Ryder
Near to perfection

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 .

M
MJR
Très résistant à la corrosion et conserve son tranchant

Son acier est connu pour sa grande résistance à la corrosion et sa capacité à conserver un tranchant tranchant. J'ai constaté que c'était le cas pour ce couteau. Et je l'utilise simplement comme couteau à pain, il devrait donc conserver son tranchant pendant très longtemps.

Le manche est en G-10, un stratifié en fibre de verre serti de résine époxy, qui est très solide et résistant à l'eau. Il peut donc être lavé au lave-vaisselle, bien que pour de meilleurs résultats à long terme, il doive être lavé à la main.

S
Shopping V
Ultrascharfes Messer

In puncto Schärfe, 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 gefällt wirklich, wie megascharf dieses Messer ist. Das habe ich getestet, indem ich ein dünnes Stück Papier (Quittung) leicht über die Klinge geschnitten habe. Dieses Messer schneidet glatt und ohne Risse hindurch, fast wie ein Rasiermesser. Mir gefällt 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 Gemüse zu verwenden.

Ich kann dieses Messer von SHANZU wärmstens 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.

C
ContractKeeper
Lourd, très tranchant, bel équilibre, à recommander aux chefs sérieux

RÉSUMÉ
Lorsque j’ai ouvert la boîte, j’ai d’abord remarqué la texture du couteau. Il avait un aspect « martelé » sur la partie supérieure de la lame. [voir photo] C’est également clairement visible dans la publicité. On m’a dit que cela brise le vide qui se crée parfois lorsqu’une lame large coupe un morceau de viande épais. Alors… bien ! La prochaine chose que j’ai remarquée était le poids. À 9,5 oz (plus de ½ lb), c’est le couteau le plus lourd de notre tiroir. [voir photos] J’ai vérifié le point d’équilibre et il se trouve juste là où la partie tranchante de la lame se courbe en sortant du manche. [voir photo] Bien que le point d’équilibre approprié soit une question de goût, lorsque j’ai vérifié en ligne, il semble que ce point d’équilibre donne à son utilisateur un meilleur contrôle, est plus confortable à tenir et crée moins de fatigue. Dans l’ensemble, cela donne à ce couteau de bonnes notes. D’ailleurs. Il est TRÈS tranchant. J’ai coupé une tomate très tendre avec et il n’y a eu aucune compression de la peau extérieure. Je ne peux pas garantir la longévité de son tranchant, mais il a certainement commencé à bien fonctionner ! C'est un peu plus cher que certains couteaux similaires mais cela peut valoir le coup. Je le recommande aux chefs sérieux.

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