Gyuto: Multi-purpose Japanese chef knife for meat, fish, and vegetables
210mm (8.27") cutting edge length with 45.7mm height at heel
Weight: 152g - lightweight for precise control
SG2 powdered stainless steel core for excellent edge retention
Migaki (polished) finish for clean aesthetics
Durable red pakkawood handle
Takamura is a knife making workshop in Echizen, Fukui Prefecture, specializing in thin, high-performance kitchen knives. Their Migaki line features powdered metallurgy steels with modern stainless construction, focusing on performance and ease of maintenance.
Overall length: 336mm Blade length (heel to tip): 210mm Blade height at heel: 45.7mm Spine thickness at handle: 1.7mm Spine thickness at heel: 1.7mm Spine thickness at middle: 1.6mm Spine thickness 1cm from the tip: 0.8mm Weight: 152g
Edge/bevel: 50:50 Handle: red pakkawood Hand orientation: ambidextrous
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Note: a. For the care and maintenance of Japanese knives, such as this Takamura migaki SG2 gyuto knife, please refer to our care guide below. b. Slight measurement variations are normal. c. Small surface finish variations in knives are common in Japanese kitchen knives.,
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Care Guide
