Takamura Migaki R-2 210mm Gyuto

[@einundsiebenziger5488]

Recently purchased this knife. It's a beauty, extremely light-weight and razor-sharp out of the box, a dream of a slicer. But please, "50/50 weight balance" is redundant - You always have balance when 50 % of its weight are either side of an item, that is how a mechanical scale works. Yet, where is the balance point - more towards the blade or towards the handle?

[@realthingmailme]

Greetings everyone..Totally concur with all the positive comments given about this superbly crafted blade. Thanks to your video above and also one from a Aaron Gibson,I was mesmerised into getting one immediately..That was 6 months ago,and now it is the still the "go to knife" in my kitchen..it's blade is super razor wicked sharp and thin.Holds an edge well..I only hone it occasionally with 5000,8000 grit whetstone and green compound stropping. Lucky for me,i do not have any issues with a brittle edge and chippings like some of the other guys.I just avoid hard vegetable and meats.I will never not use my "Takamura Migaki R2" aka Ferrari to ferry two giant overweight passengers..it's meant for skinny babes only.(get it??) Best knife i have ever own..get one today.

[@ich6178]

Hab ich soeben gemacht !

[@mnvjaguar]

I want it! Sold out in the world!

[@einundsiebenziger5488]

Just bought mine a few weeks ago.

[@jaberwasp1925]

@@einundsiebenziger5488 Lucky! Where did you get yours?

[@arturocarrion5219]

wow the bread cutting is impressive!

[@louisholland3057]

I have hd2. I want this one too.

[@Binycooks]

Now that thing is a beauty.

[@ChefknivestogoVideos]

Another excellent video! Here is the knife: www.chefknivestogo.com/takamura.html

[@EJAlexandra]

That's very cool.

[@Ch1efW1ggum]

Have you reangled the edge before using the knife like that? I recently got a Migaki R2 myself and realized that its edge is really weak. After cutting some vegatables carefully i got some really small chips so i wonder how it can even resist chopping. Sad to hear that you stop making Videos, I really enjoyed watching them.

[@Kyle900t]

Same thing happend to me with my Takamura. After my first sharpen, the edge is now holding up as it should. I use a 1k then a 5k.

[@franzb69]

i have the same issue. i'm gonna reprofile mine to a less steep edge.

[@cheriegalbraith6261]

This is fucking awesome

[@jinny8801]

love to watch you cutting! i have a simple question tho.. im trying to buy a new knife!.. do you think kasumi hammered knife is better than takamura R-2? it's really stressed me out buying a new knife =(

[@jinny8801]

i decided! im gonna order Takamura ! Thanks for answering !!

[@mirsad2036]

@@jinny8801 do you still have your takamuras, my ones chip on apple seeds

[@jinny8801]

@@mirsad2036 well i don't use it anymore but I like masamoto knives at the moment

[@learner5090]

@@jinny8801 which one?

[@allenlum9622]

Hello was thinking about buying this knife, just not completely sold, I am a big wa handle guy. After reviewing many other knives since this one, has your feeling changed in any way. Thank you hope to see more videos, but videos are great. Would love to hear your personal input on each knife you review, that would make the review over the top. Allen

[@Swissheadhunt]

I heard that I need to redo the bevels of the knife as soon as i receive it the day after tomorrow? can i use my spydecro triangle sharpmaker to do this task? Thanks in advance!

[@mspinhidalgo1095]

How would this knife rank with the other knives you have done videos on?

[@pd5156]

@@CG-gg Im suprised. Do You still keep that statement 6 years later?

[@qweqwe1324]

@@pd5156 I'm curious as well lol.

[@Matt-hn1qb]

Is this knife sharpened with a 50/50 bevel?

[@cactuarking4138]

yes

[@cktoysk8560]

which stone good for Takamura Migaki R-2 and which grit

[@cktoysk8560]

thank a lot

[@jrsjrsjrs1]

Hello I am a amateur knife maker and I recently decided to step up and make a proper knife from a proper blade for my work in the kitchen. I do the woodcrafting myself and I usually purchase a blade from various sites. I would like to buy a chef knife blade made of CPM-S35VN, however I only founded sheets which are not yet shaped into blades or already finished knifes. Can anyone help me please and post a link or recommendation of where I could buy such a blade? I will greatly appreciate any help

[@georgeschofield663]

jrsjrsjrs1 chefknivestogo

[@dejavu4040]

It can't be better than the Miyabi or can it?

[@StaySharpFacas]

TheComing IsSoon wayyyy better myabis are factory made knives

[@millig2652]

It is way better, at miyabi you pay much for the name

[@NL-Ozzy]

I own a Miyabi 7000D gyuto and this Takamura R2 gyuto and the Takamura is superb in every way... They have the same price here in the Netherlands, I suppose that proves M Illigs point.

[@einundsiebenziger5488]

There is no "the" Miyabi. Miyabi makes several ranges of knives from different steels. So which specific model do you want to compare this knife to?

[@einundsiebenziger5488]

@@StaySharpFacas This knife is also factory made. It's production just involves more steps done by hand. If it was completely hand-made, including forging the blade, it could not be less expensive than Miyabis made from the same steel (SG-2), which it is.

[@DavidRodriguez-jc8rh]

What's the difference between the Takamura R2 or the hsps?

[@knifesharpeningnorway]

David Rodriguez samme steel just the tojiro is a a little thicker and a little less chippy for more professional cooks say line cooks etc both are very good