Takamura R2 Gyutou 210mm (8.2")
Takamura R2 Gyutou 210mm (8.2")
Takamura R2 Gyutou 210mm (8.2")

Takamura

Takamura R2 Gyutou 210mm (8.2")

$195.00
+

Takamura R2 Gyutou 210mm (8.2")

Takamura Cutlery is a second-generation workshop located in Echizen, Japan, and is highly regarded by chefs worldwide for producing top-quality kitchen knives. Pioneers in the use of high-performing powdered steels, their blades are renowned for their incredible edge retention and extreme attention to detail in every step of the crafting process.

The R2 line is made from R2 powdered stainless steel, a steel type known for its remarkable hardness (a high HRC on the Rockwell Hardness Scale) and ability to hold a sharp edge through the rigors of professional use. Featuring incredibly thin blades and steep grind angles, these Japanese knives perform at an exceptional level for a reasonable price point. Each knife is hand-sharpened to ensure top-notch sharpness right out of the box. These knives also feature beautiful wood handles made of pakka wood.

Why we love them: Exceptional value and sharpness for the price make it a chef's favorite. 

About this shape

Gyutou are the Japanese equivalent of a typical European / Western chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of harder steel, and as a result, hold a better edge. The design features nothing to obstruct the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.

Knife Type Gyutou / Gyuto
Handle material Red Pakka Wood
Blade length 210 mm - (8.2")
Thickness at spine 1.6 mm 
Thickness at tip 0.7mm
Hardness (Rockwell scale)
62-63
Bevel  Double Bevel 50/50

  • Hand wash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives


Description

Takamura R2 Gyutou 210mm (8.2")

Takamura Cutlery is a second-generation workshop located in Echizen, Japan, and is highly regarded by chefs worldwide for producing top-quality kitchen knives. Pioneers in the use of high-performing powdered steels, their blades are renowned for their incredible edge retention and extreme attention to detail in every step of the crafting process.

The R2 line is made from R2 powdered stainless steel, a steel type known for its remarkable hardness (a high HRC on the Rockwell Hardness Scale) and ability to hold a sharp edge through the rigors of professional use. Featuring incredibly thin blades and steep grind angles, these Japanese knives perform at an exceptional level for a reasonable price point. Each knife is hand-sharpened to ensure top-notch sharpness right out of the box. These knives also feature beautiful wood handles made of pakka wood.

Why we love them: Exceptional value and sharpness for the price make it a chef's favorite. 

About this shape

Gyutou are the Japanese equivalent of a typical European / Western chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of harder steel, and as a result, hold a better edge. The design features nothing to obstruct the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.

Specifications

Knife Type Gyutou / Gyuto
Handle material Red Pakka Wood
Blade length 210 mm - (8.2")
Thickness at spine 1.6 mm 
Thickness at tip 0.7mm
Hardness (Rockwell scale)
62-63
Bevel  Double Bevel 50/50

Use & Care

  • Hand wash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives