Takamura Chromax 210mm Gyuto

Today, we are going to be looking at this amazing Takamura Chromax 210mm Gyuto. Thank you to Tokushu Knife/Tony for sending this over for the review! Hands down one of the most fun knife I have cut with to date!
Where to get one: www.tokushukni...
𝐇𝐄𝐋𝐏 𝐒𝐔𝐏𝐏𝐎𝐑𝐓 𝐓𝐇𝐄 𝐂𝐇𝐀𝐍𝐍𝐄𝐋:
Merchandise Link:
teespring.com/...
Music Credit:
N/A
𝗙𝗢𝗟𝗟𝗢𝗪 𝗠𝗘 𝗢𝗡 𝗢𝗧𝗛𝗘𝗥 𝗣𝗟𝗔𝗧𝗙𝗢𝗥𝗠𝗦:
Facebook Group: / 387725715187464
Website - www.BetweenTwo...
Facebook - / betweentwoforks
Instagram - / betweentwoforks
Twitter - / betweentwoforks
Pinterest - / betweentwoforks

[@theneighborguy]

I could barely here that paper test, geez that a nice blade, love that hammered nashiji, it's a looker!

[@BetweenTwoForks]

Right? It went through it so smoothly. Just working to be able to sharpen to that level one day lol

[@UmarRosyad]

I've been digging and watching many reviews about this knife and even asking some owner of this Chromax They said, for all of the feature the knife has, the steel, grind, weight, handle, food release performance etc, Takamura's price is too "cheap" for the Chromax haha I'll wait for you follow-up review about this!

[@BetweenTwoForks]

Agree that you are getting a lot of bang for your buck with this knife. For this price point, it will be hard to find something of this build quality and performance. Thank you for supporting and watching! 😃🙏

[@AJ-by6pd]

I own this knife and the only downside is the smallish handle.

[@ssewardphoto]

I have the R2 version and think it's about as good as it gets. I did find the factory edge insanely sharp but not sustainable. It was a crazy low 9-10 degrees and micro chipped and rolled pretty easy.

[@BetweenTwoForks]

I really gotta try one of the R2 and do a comparison between the two. That is definitely a crazy low degree. Thats one of the draw backs of laser knives. They cut like a dream but the con is that they are on the more fragile side.

[@jeffhicks8428]

I think it's cuz of the crude way these make these knives. If they used modern production methods they'd have better results.

[@user-cp9mi5st4f]

I had several Santokus. A Global, a Masutani VG10 and a Takamura R2. The difference between a regular knive and the Global or the Masutani was similar to the difference between these knives to the Takamura. The edge retention was quite good: first sharpening after a few months.

[@danielwoody1421]

I have this knife. It is absolutely amazing.

[@BetweenTwoForks]

It really is! So much knife at that price point!

[@TocilarulTimisorean]

So... the grind is "super cool", gradual and thin (like most japanese knives), but....what type of grind is it eventually? Except super cool. I will let you chew on that untill your next video when you can actually come with a proper answer regarding grind types and the importance of it.

[@BetweenTwoForks]

50/50 flat IIRC.

[@TocilarulTimisorean]

@@BetweenTwoForks 50/50 is the sharpening ratio 😉

[@HavenUpsurge]

Lemme buy this off you

[@BetweenTwoForks]

Sorry, this one is definitely a keeper. If you are looking for one, I highly recommend Tokushu Knives. Not because they sent me the knife. But they are ran by the most genuine and passionate people.

[@HavenUpsurge]

@@BetweenTwoForks out of stock everywhere! But I settled for the 170mm santoku.

[@bidin5253]

The best knife you can buy for that price In my opinion and takamura sg2 also very nice. Another my favourite knife are ashi hamono. as a chef I really love both of them

[@BetweenTwoForks]

So glad to hear it from a professional using it on the line. That gives it even more credibility. I will have to look into Ashi Hamono, thanks for the recommendation!! 😃🙏

[@bidin5253]

@@BetweenTwoForks now I really get more into collecting Japanese knife but two knife that I actually use at work are both of them takamura sg2 petty also one of my favourites to use for details work there is no better knife than takamura that you can buy for that price

[@mfreeman313]

Thanks for your insights. I'm an amateur cook so I have a lot of interest in and respect for judgments from professionals who use these tools all day. I'm a video guy and there's one criterion for pro gear: It has to work perfectly all the time and get the job done because you can't afford stuff that breaks. Thanks again.

[@mhess427]

Can't wait for my sg2 to get here tomorrow

[@jeffhicks8428]

It's one of them, but I don't agree. You can find 210 gyoto SG2 Yaxells with flat grinds on sale for as low as $120 brand new, wth lifetime warranty, if you know where to look. Obviously the takamura is higher performance out of the box but the yaxell is better in every other way and by a lot. The fit and finish is much higher, the production methods much more modern and tighter. Grinds much cleaner, etc. plus, it's a full grind like I said, so if you want a real laser you can easily lay it down on a flat surface with sandpaper and take it down to zero edge yourself. I suggest you get something like 60 + 180 grit.

[@jeffhicks8428]

it's rarely ever "part of the forge" it's welded on after the fact man. I guess you could say they have high fit and finish... for a so called "artisan" knife. Compared to like similarly priced factory production knives, like say... Ryusen for a JDM example, the fit and finish is clearly still very rustic, traditional, whatever. Idk what else I was gonna say, maybe about the steel. Just use AEBL. Like. Japanese knife making is so stagnant these days it's kind of pathetic.

[@nandoacv2]

Would it be a mistake to get the Takamuro Chromax Santoku as a chef's knife if a Gyuto is not available? Or should I just get some other chef's knife?

[@AngelQuirino-rf9mn]

It’s been a year where can I find your follow for this item? Thanks

[@benlu2658]

hey! im an aspiring chef but currently a home cook, going to study culinary next year, would this knife be suitable for home cooking and (in the future) more use? i really want a thinner and lighter knife while still being a semi workhorse. thanks!

[@AJ-by6pd]

They make an R2 line if you prefer a lighter thinner laser style knife.

[@BetweenTwoForks]

Hey my man, sorry for the delayed response. I think this is more than capable of working the line. One thing to keep in mind is that it is thin and with the high HRC, it can be on the slightly brittle side. I would definitely have a workhorse paired with this laser to have a more balanced roll.

[@BetweenTwoForks]

Agreed with RJ that they make one that is almost identical that is made with R2 that is a great all around steel! Very capable!

[@mfreeman313]

I sort of suspected you would like that knife. There's simply no argument about the fit and finish and performance. It's phenomenal and I don't see how you could improve on it at any price. What really knocks me out, though, are the aesthetics. I generally don't care for tsuchime or Western handles but I love this as a whole. I've got a few beauties in my collection but the Takamura brothers are so tasteful that all their design decisions just seem to work perfectly. I guess you don't want to think of it as a workhorse bruiser that can take abuse, it's more of a racehorse, but that's hardly a flaw. I decided to get a Shapton Glass stone to set the bevel on this guy, as hard as it is, but that's high-end knives for you. Anyway, enjoy. I think this knife is on its way to being a legend.

[@BetweenTwoForks]

Yes! You are spot on. I remember you said you have one as well. I'm with you that the performance and F&F is hitting way above its weight class. They really do make some beauties! I keep hearing everyone swearing by shapton glass. Is that something I need to try out. I'm looking to add a 3k stone to the kit. I feel the 6k edge just doesn't last very long.

[@mfreeman313]

@@BetweenTwoForks I'm like you, just going by the consensus which seems to be that Shapton Glass is a fast cutter and slow wearer and it works on hard steels. I don't have many truly hard-steel knives, most hover around 60-61, but I do have four north of that and this Takamura leads the pack. Just seemed like time to pick up a SG and see what the excitement was all about. The other consensus is that diamond plates are the thing for seriously hard steels, but that's a whole fetish subculture I'm not into. I'm a normal guy with normal needs and if I can put a serious edge on a normal knife with normal stones that works for me. 🤣

[@gatriemacleinn1976]

I thank god, i was able to snag one of these years ago before they became so damn popular (constantly out of stock on every website)

[@checkyoursixgaming]

Been wanting to get one of these for a long time. They've been out of stock though for a VERY long time. So long that I pretty much forgot about it.

[@BetweenTwoForks]

I don't think you can go wrong! I know Tokushu has a few left if you still want one. The code will give you an additional 10% off 😃

[@checkyoursixgaming]

@@BetweenTwoForks I ended up with getting one from Chef knives to go. It was cheaper there even with the coupon from Tokushu. However, the SG2 version was cheaper on Tokushu with coupon so I got that there instead. Side note. I also just recently got in something I would consider a STEAL from Amazon. Look up Nanfang kramer style knife. Has the same shape as my Zwlling made Kramer Euroline knife. However, it is made with AuS10 not SG2 but right now is only $20 with a 50% coupon for some reason. Literally for last year it had been sitting around $80 I think. One coupon per account, but been using a few accounts to get some extras as gifts for people this year.

[@DJSergeotto]

Now you know that you have to get their R2 210 Gyuto ;)

[@BetweenTwoForks]

Haha yes! Now I have to get one to compare the two 😁

[@prabinpaudel5572]

6 month review?

[@BetweenTwoForks]

Coming soon my friend! Thanks for the reminder! 😃🙌

[@prabinpaudel5572]

@@BetweenTwoForks I'm Making my friend buy santoku of this series as his 1st knife. Along with another generic 30 dollar Butcher knife for frozen stuff and bony meat. If he likes it I'll get the same knife cuz I like the looks of it.. Hope it comes out soon. ☺

[@mauwuang]

@@BetweenTwoForks did you get the R2 yet? I only have the R2, haven't try the Chromax yet.

[@christophersampson9769]

How about now lol?

[@micahlowbe9067]

Is it easy to sharpen?

[@semicolon4699]

I own one of these. They sharpen very easily for a japanese knife.