Takamura - Super Gold 2 Series (SG2/R2) 180mm Gyuto - No maker engraving

Takamura Hamono

Takamura - Super Gold 2 Series (SG2/R2) 180mm Gyuto - No maker engraving

Name: Takamura - Super Gold 2 Series (SG2/R2) 180mm Gyuto - No maker engraving
Brand: Takamura Hamono
Price: 269.00 AUD
Availability: InStock

$269.00

Please be advised that there is no brand/maker engraving on the blade.

Specifications

Blade Length:	180mm
Overall Length:	310mm
Blade Height:	44mm at heel
Spine Thickness:	1.8mm at heel
Weight:	140g
Steel Category:	Stainless steel
	by powder metallurgy method
Steel Type:	SG2 (aka R2)
Hardness:	62-64HRC
Construction:	Sanmai (Three layers)
	Outer layers: softer stainless
Finish:	Migaki (Polished to satin)
Handle Type:	Western handle
	Red pakka
Made in:	Echizen, Fukui, Japan
Other note:	No maker signature.
	See description for details.

Our comment

No frills in looks, but it cuts superbly well. It is also a knife that cuts dense ingredients like carrots without wedging much and getting stuck mid-way through, thanks to its finely balanced grind between thinness and convexity. Great performance for the bucks! It would be your best friend for a long time.

The batch of this model is produced for re-branding purposes, so there is no Takamura signature (高村作) on the front face of the blade. Apart from that, it is exactly the same as the ones with their signature.

Edge retention:
Poor/Average/Good/Great/Excellent
Maintenance:
Low/Average/High

Sharpening

Touch up and sharpen regularly to remove micro cracks that develop from normal use and corrosion. This will minimise the chance of chipping. We recommend sharpening on whetstones.
Using fixed cross-blade type pull-through sharpeners is strongly not recommended. They can chip knives instantly only with a little twisting motion.

Care

Use

Do not attempt twisting or torqueing while cutting.
Do not cut bones, frozen foods or any other hard objects. Use an appropriate knife like thick blades.
Using a timber or synthetic rubber cutting board is recommended. Plastic should be fine, but glass, ceramic, or bamboo boards should be avoided.

Cleaning

Dry well after washing. You may use hot water to assist.
No dishwasher use.

Storing

Apply a thin coat of camellia oil, particularly when storing a carbon steel knife for a long period.
Storing in a cover or sheath that has been contaminated with rust is not recommended.

Our knife otaku observation

Primary grind:
Full/Kiriha(Partway)
Primary grind overall geometry:
Slightly/Quite/Very
Convex/Flat/Concave/S/Compound/Asymmetrical
Primary grind at the first few mm:
Slightly/Quite/Very
Convex/Flat
Thickness behind the edge:
Very thin/Thin/Average/Thick
Secondary bevel size:
Non/Small/Average/Big
Org. sharpening angle:
About 10° per side
Distal taper:
Almost no/Slightly/Quite/Very

Takamura - Super Gold 2 Series (SG2/R2) 180mm Gyuto - No maker engraving

$269.00

ABOUT THE MAKER AND BRAND

Takamura Hamono

高村刃物

Takamura Hamono was founded in 1945. They became one of the very early pioneers in successfully producing powder metallurgy steel knives by using Super Gold steel that provided exceptionally long edge retention.

Today, Terukazu Takamura, the third generation of Takamura Hamono has been running the business together with his two younger brothers.

What is

Gyuto 牛刀 is one of the four types of multi-purpose Japanese kitchen knives; Santoku, Bunka, Gyuto, and Kiritsuke. It is typically available in lengths of 180mm, 210mm, and 240mm, so it is basically longer in length and slightly narrower in height than Santoku knives. It is the Japanese version of the Western chef's knives. Gyuto knives are particularly suitable for professional chef alike, but domestic cooks can also take the advantage of the length and weight of the Gyutos.

Gyuto/Chef knife?

SG2?

SG2(aka R2) is a very popular powder metallurgy stainless steel developed for knives by Takefu Special Steel in Japan. Thanks to its high hardness and wear resistance, the sharp edge retains for an extended period. It is not as extremely hard as many other powder metallurgy steels, so the sharpenablity is reasonable. It can be sharpened with commonly available whetstones that would likely be made of aluminium oxide without the need for diamond whetstones.

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Every knife is tested for edge sharpness. If we are not satisfied, we sharpen it.

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