This knife is probably to delicate for you!
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- Опубліковано 3 жов 2024
- This is a Takamura and it's no for everyone!
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I own a 20 cm (8") gyuto and a 13 cm (5") petty. Yes, they're delicate, do not get them near bones or frozen food. But they're so lightweight, nimble, thin and super-sharp, they are an absolute joy to cut vegetables, meat and fish with them. The petty can mince garlic into micro-fine pieces that immediately disappear in hot oil, it's beautiful.
I have a Wa Gyuto 210 mm White steel 1 core, it is also thin and light and nimble, and a Wa Santoku even lighter Aogami Super core, and a VG10 Hattori Gyuto, all of these knives are razor sharp precision tools, but when I need some heavy duty work, I get my serbian cleaver out, and that is meant to chop through bones. When you need a japanese knive to debone chicken and fish I recommend a Deba.
My brand new Takamura R2 gyoto chipped very easily when new. Veeery thin edge! I've had the knife now for around 5 years and love it. Much more usable edge after a sharpen with a less agressive angle.
I just replied to another comment with the exact same experience. I've been using mine for more than a year now after setting a slightly steeper edge on it. Amazing knive.
There is a chance the steel at the edge was fragile, this can happen also, but I think more likely you learned and got better at using it correctly. I custom grind kitchen knives and SG2 is the most common high end steel these days. It's main benefit isn't that it has so much more edge retention vs say VG1O, it really doesn't, only maybe 10% better, it's real benefit is it's more toughness, so it can more easily handle very thin edges/grinds with less risk to failure. Seriously though. SG2 is so much more robust than something like the traditional low alloy steels they used like super blue. If they make many knives which are very thin with steels like that and they can work, then SG2 is no issue at all. Super blue is legitimately brittle. It has very little toughness. And yet we still make thin kitchen knives with this steel and it works. What does this show? This shows kitchen knives when used correctly do not need much toughness at all. Very little and it can still working.
@@jeffhicks8428 Good insights thanks.
*LOVE* my SG2/R2 blades (from a few different blacksmiths .. Takamura, Kobayashi, Nigara). The steel makes an exceptional laser knife. Treat them well and they'll reward you! (save the beefy work for non-lasers!)
hey, what doo you mean with beefy work? like strong work like hard rim vegetables or meat in general, like chicken breast? hope you see this, ia am just an inch away to buy this one fot christmas cus it seems to have found a good all purpose knive
@@flavioreichert2706 In my book, "beefy work" is smashing garlic with the flat of the blade, breaking down poultry, etc. Generally things that can torque a blade. It's more about the hardness SR2/R2 can get to and how thin it can be ground to. An example; I'd cut parsnips with a Nigara gyuto (gorgeous, thicker SR2 damascus) but not with my Kobayashi nikari (a straight up laser that will cut the most beautiful, transparently thin slices of damn near any other veggie). I wouldn't use either to smash garlic. Hope that helps!
@@TheMrMused definetly did, i think ill go for it, thank you!
@@flavioreichert2706 happy to help and enjoy the new knife!
I tried it out today and I was blown away. $230 canadian. A bargain
How did you get it so cheap in Canada?
@@Red.exe7For whatever reason, this brand is reasonably priced here. I bought a Gihei Hap 40 petty for $400
Just resharpen the edge to 30°, it's very easy because the blade is very thin. Makes it way more stable and less prone to chipping
Please get some of those awesome Takamura Dammies and sell them to us :) Soo hard to find them here in Europe :)
Well, we have them all on order since a several years back... But we´re still hoping for a delivery :)
There is nothing to do. They only make so many of the knives and everyone all over the world is demanding it. I suggest you don't wait and get something else. One of my favorite knives of all, and I have 30+ high end kitchen knives, is my Kei Kobayashi damascus SG2. This knife is as laser as it gets. And it looks gorgeous. Its a turn key knife. Straight out of the box it is ready to go, beautiful and high performance. It's not very expensive either, only maybe $350 USD for 210 mm. Fit and finish is like a more expensive knife.
but what if I dont like carrots?
Welche steine sind geeignet zum schärfen?
Synthetische Wassersteine, also nix Spezielles.
Der Cerax Kombi-Schärfstein 1000/6000 hat ne sehr gute Körnung für das Messer
@@leonkrtzr1243 Dankeschön.
The long-term sharpness of that knife depends on its owner's ability to sharpen it. All knives lose sharpness with normal use, so just showing a sharp knife is like, "Hey, look at my Lambo! Isn't it nice?" I'd like to see you sharpen it that sharp. If you gave some information about the steel and the bevel angle, and the degree of difficulty of sharpening it, which stones to use, and your guess as to how long it will hold its edge, maybe even a BESS number, that might be useful information.
The type of steel is in the thumbnail, its r2. Also known as sg2 steel. Also the name of the knife maker is available. It's the takamura r2 Santoku.
It's about 1.9 mm thick at the spine so it's a laser. Now that you have some info, what do you have to say lpl
He also says "it's a takamura r2". So ya... you just weren't paying attention.
If you know about sg2 or r2 steel, it's considered a super steel. It's a powdered steel. Holds an edge like crazy
Takamuras come with an insanely shallow angle. Something around 8-10 dps. They tend to chip as soon as you use them and you'll need to set your own edge on it. Preferably with a slightly less aggressive angle. Maybe add a microbevel as well. It will still cut like a beast though.
any suggestion as for the circa angle to aim for 12-15 maybe?
@@LexLuthor1234 --- A lot of that depends on what you want to use it for. Generally, in my limited understanding, a shallower angle (10) is more fragile than a 15. Ryky at Burrfection did some tests and found that sharpness didn't drop significantly until you got above 17 degrees. My suggestion is that the kind of cutting board you are using is probably more important than the bevel angle, when it comes to fragility. The same for how you use a knife. Generally, the shallower angle (10) for finer work, and 15 for your softer steel common use. Rubberized boards aren't cheap, but they're worth it in time saved whetting out chips. For hard squash, a cleaver (25 degrees) and mallet is what I use, on any piece of soft wood.