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Takamura  |  SKU: TKMR_SGMI_SA170

Takamura SG2 Migaki Santoku 170mm

$4,735.00 $5,558.00

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Takamura SG2 Migaki
Profile Santoku
Bevel Type Double Bevel
Weight 143 g | 5.0 oz
Edge Length 173 mm | 6 13/16″
Heel Height 46 mm | 1 13/16″
Width @ Spine 1.5 mm | 1/16″
Width @ Mid 1.5 mm | 1/16″
Width @ 1cm from Tip 0.8 mm | 1/32″
Steel SG2 / R2 | Powdered | Stainless
Blade Construction Sanmai - Stainless Clad
Hardness (HRC) 62 - 64
Surface Finish Migaki
Handle Western Pakka Wood with Bolster
Region Echizen
Best for
  • Pro chefs
  • Enthusiasts
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    Takamura SG2 is the brand’s signature product line that has excellent performance, low maintenance and great value, its simplistic Migaki finish and red handle can be spotted from a mile away, and this look has become the hallmark of great professional tools. 

    These knives’ role as professional tools is really shown through their construction: synthetic western full tang handle with bolster and handle pins. Often we associate these features with budget Japanese knives, but these handles do have better durability and rarely get loose or crack after years of use. The joineries between the tang, bolster and the pakka wood handle material are nearly seamless, which just shows Takamura’s decades of experience in producing this type of knives. Despite being “full tang”, the tang of the knife doesn’t have the shape of the entire handle, this reduces the weight of the handle and makes the knife more balanced, the less exposed gap means there is less chance of water ingress into the handle.

    The blade itself is also extremely pragmatic, made with a simple Sanmai construction SG2 billet that is highly polished, this finish is very refined that the surface of the knife looks more like a satin finish instead of brushed finish. This smooth finish that is oriented towards the edge can minimise the friction when cutting into food but can encourage sticking. Takamura avoided this issue with a well done convex grind that helps thin slices fall away from the surface beautifully, and the amazing part is, they managed to do that while keeping the overall blade thickness pretty low and allowing the knife to handle some of the densest food without much wedging.

    We can clearly see why this is a much welcomed knife in professional kitchens, it is low in maintenance, high in performance, very durable in construction and has a sharpness that lasts thanks to the powder stainless steel. Despite being high in demand all the time, Takamura still keeps the price of the knife very reasonable(about 300 AUD for a 210 Gyuto), for that price, I can understand why people would snatch it immediately when they become available. Although it is an excellent tool for chefs, it would be a very good knife to use for home cooks who appreciate simplistic and pragmatic designs.

    Pros Cons
  • Excellent performance
  • Great for professionals
  • Thin behind the edge
    		•
  • A little bit brittle
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    Takamura Hamono Seisakujo

    Takamura is a name that is certainly influential in the industry, being one of the oldest existing knifemaking companies in Echizen city, this company was a pioneer in the front of technological advancement and knifemaking skills. Their knives are often regarded as the best in performance, and their higher end items have such an attractive design that many seek to get one even with a price that is beyond reasonable.

    In 1945, the then 35-year-old first generation founded the company after 23 years of training in the industry. The second generation blacksmith was very intrigued with the idea of high performance stainless steel, and after four years of research, Takamura finally entered the production of forged stainless steel knives in 1958, which is very early for this industry that was still predominantly using carbon steel. By 1982, Takamura was already using clad power tool steel for kitchen knives, which was really pioneering considering the first powder tool steel only became commercially available in 1970. With the introduction of power stainless steel in 1985, forged powder stainless steel damascus in 1987 and even an attempt of Titanium knife in 1999. Takamura continuously writes more and more legends in its history.

    Their excellence is not limited to the steel and technology, many of the chef and knife users consider Takamura’s knives as the best cutting knives. For example, their best selling and best known SG2 series is super thin while having  a really pleasing convex, paired with the brushed finish, the minimal resistance can be achieved by reducing both the wedging and sticking. Being super thin throughout the blade, it is one of the original “laser” knives you could get out there. This performance heavily influenced other sharpeners, Kei Kobayashi said he bought a Takamura privately to study it when he was learning as a sharpener as he was impressed how well it cuts, I believe the impact of Takamura is quite beyond that.

    Aside from the highly functional blades, Takamura also produced some of the most sought after artistic knives. The Uchigumo and Uchigumo Hana with their textured Damascus and polished integral bolster have given the knife a very unique look. Takamura was able to come up with an impressive design like that all the way back in 2003, when Japanese kitchen knives weren’t really a thing outside of Japan.

    I really think Takamura is a representative brand for knifemaking in Echizen, it combines extensive history with innovation in the technological front. Makers in Echizen embrace newer technologies, material and toolings but inherit the core value of producing high quality and highly functional knives, and historically speaking, Takamura was one of the companies that was paving the way in this path.

    • Profile: Santoku

      The Santoku knife, embodying the meaning "three uses," is a cornerstone in Japanese kitchens, adept at slicing, dicing, and mincing. Esteemed for its versatility, it features a blade length typically between 15cm and 20cm (6 to 8 inches), catering to a wide array of culinary tasks. Distinguished by its less pointy tip compared to the Gyuto, the Santoku boasts a unique profile that contributes to its functionality and popularity. Its design is tailored to provide ease and efficiency in preparation, also because of its less aggressive prrofile, making it a preferred choice for home cooks.

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    • Steel: SG2 / R2

      SG2, also known as Super Gold 2 or R2 steel, is a high-end powdered tool steel by Takefu Special Steel, known for its excellent edge retention, wear resistance, and ability to achieve a hardness of up to 64 HRC. Identical to Kobelco Steel's R2, it's prized in premium knife making for its fine edge sharpness and durability. The powdered nature ensures uniform carbide distribution, enhancing toughness and reducing chipping risks. SG2/R2 is ideal for those seeking top performance and longevity in their cutting tools.

      Manufacturer:

      • Takefu Special Steel, Japan

      Nature: Stainless

      Hardness: 62- 64

      << Slide for more >>

    • Construction: Sanmai - Stainless Clad

      Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

      The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. And in the case where the cladding steel are stainless in nature, it can offer protection for the carbon or semi-stainless cores against rusting and discoluoring.

      << Slide for more >>

    • Finish: Migaki

      "Migaki" means "polished" or "shined" in Japanese, The term "Migaki finish" in the context of Japanese kitchen knives indeed does not exclusively refer to a mirror polish but encompasses a broader range of polished finishes that can vary from semi-gloss to a more refined, subtle sheen, rather than a highly reflective surface. The primary goal of a Migaki finish is to enhance the knife's functionality and aesthetic appeal, focusing on a smooth finish that improves resistance to corrosion and minimizes drag during cutting, rather than achieving a purely mirror-like appearance.

      << Slide for more >>

    • Handle Specs

      Profile: Western with bolster

      Material:

      • Pakka Wood

      Western Pakka Wood handle is the common choice for entery level knives, in some cases, they will be made with bolster that is welded to the blade. The Pakka wood created by laminate wood with resin, creating a dense material that can have layers of different color. Compared with natural timber, this engineered wood is harder and absorb less water, in addition, the low cost of production makes it ideal of grip of entry level knife.

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