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*** Hello everyone, We are moving our home and office across country! All of our products will be shipped over in a container and is not set to arrive until the 14th of April. We are still accepting orders but please be advised that orders will not be shipped until the 16th of April. Thank you for continued support! ***
*** Hello everyone, We are moving our home and office across country! All of our products will be shipped over in a container and is not set to arrive until the 14th of April. We are still accepting orders but please be advised that orders will not be shipped until the 16th of April. Thank you for continued support! ***
Takamura Migaki R2 Santoku 180mm

Takamura Migaki R2 Santoku 180mm

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$160.00

Total Knife Length:

300mm 

Blade Length Tip to Heel:

170mm 

Blade Height:

46.5mm

Blade Width at spine:

1.5mm

Total Weight:

145 grams / 5.1 ounces

Steel Type:

R2 Steel w/ Soft Stainless Steel Cladding

Rockwell Hardness:

62-63

Handle Materials:

Yo / Western

 

The migaki R2 steel line from Takamura are known for being monsters when it comes to performance. A laser thin grind throughout the blade paired with the excellent R2 steel make them glide through your prep work with ease. R2 steel takes a fantastic carbon like edge but without as much worry of corrosion. This is a no frills knife but offers excellent performance for the low price. If you are looking for a well performing laser with great value this one should definitely be a top contender.

*The Santoku Bocho (meaning "three Virtues" or "Three uses") rivals the Gyuto for our most popular knife. It gets its popularity from its versatility and ability to tackle a wide range of tasks. They typically range in size from  130mm to 200mm have a flat edge with little to no belly and a "sheepsfoot" blade shape. Santokus are very popular among home cooks due to their versatility and to them having a slightly smaller size than a gyuto. Because a home cook tends to have a smaller space available to them and is prepping less quantity than in a professional the smaller size of a santoku makes it an excellent choice for a general purpose knife. The smaller size also makes for a great "line knife" for a professional chef or cook when space is limited during service. The size also make it great for prepping smaller items for service.*

Knife Care Tips

    • Never use this knife to cut through frozen foods, bones or other hard items. 
    • After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge. 
    • Dry knife immediately after washing to avoid corrosion.
    • If storing for an extended period of time use a knife oil like the one found here https://thekniferoll.com/collections/sharpening-accessories/products/tsubaki-knife-oil
    • For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
    • Some high carbon knives will need to be wiped  dry periodically during use if cutting highly acidic foods to avoid corrosion.