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.
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?
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.
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
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!
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 =(
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
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.
@@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.
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
