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The precision chef 's knife!
San Maï blade: 3 superimposed layers of stainless steel
63HRC Rockwell hardness: excellent cutting performance
SPG2 steel core enriched with approx. 1.3% carbon
Ambidextrous V-edge sharpening - High-performance
Western-style red pakkawood handle
Features 3 rivets to secure the handle - Reliable
Handcrafted in Japan
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Takamura SGR Japanese knives are handcrafted, illustrating once again Japanese expertise in cutlery!
This 18cm chef's knife, also known as a gyuto knife, is a versatile model: it's ideal for working with various types of food. It's particularly well-suited to slicing, chopping and mincing meat, vegetables and herbs!
The core of this blade is made ofSPG2 steel (also known as R2 or SG2), a powder-metallurgy steel. This technical process involves grinding metal particles, while gradually adding alloying elements to obtain this innovative steel.
The whole is then compacted using hydraulic presses, and subjected to sintering, a high-temperature heat treatment that consolidates the whole. This process produces a steel with a more homogeneous composition, which is a real advantage!
The core contains around 1.3% carbon, giving the blade a high degree of hardness. This high level of hardness makes for very precise sharpening, as the cutting edge can be finer and therefore more pronounced. With a hardness of 63HRC on the Rockwell scale, your Japanese chef's knife retains a sharp, effective edge for a long time to come.
The core is enveloped in a layer of stainless steel, giving it maximum protection. This softer steel also gives the blade a certain flexibility, reducing the risk of breakage. This three-layer construction is called San Maï, and can be thought of as a simplified damascus.
V-edge sharpening is ambidextrous, enabling both right- and left-handers to use this handcrafted knife while ensuring precise cuts. To maintain and preserve its sharpness, we recommend using a fine-grain whetstone. The finecutting edge of your Japanese kitchen knife is flat, robust and easy to reproduce when sharpening.
The handle of this handcrafted Japanese knife is made of red pakkawood, a composite material consisting of thin strips of wood compressed and impregnated with resin, then assembled under high temperature. This material offers several advantages: it is antibacterial, resistant to humidity and temperature variations. The handle is securely fastened by three stainless steel rivets, ensuring its reliability.
Its Western shape guarantees an ergonomic grip, providing optimum comfort even during prolonged use. This practical handle is suitable for both left-handed and right-handed users!
Although the blade is coated with a layer of stainless steel, it is important to wash this knife by hand and wipe immediately with a soft cloth to avoid prolonged exposure to moisture. It's best to store it in a dry place away from direct sunlight, to protect both blade and handle. Do not use in the dishwasher or leave to soak in the sink.
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