Takamura SGR 21cm artisanal japanese chef knife SPG2 steel

Takamura SGR knives are handcrafted in Japan. They are further proof of Japan's excellent cutlery expertise and international reputation.

This 21cm chef's knife (also called Guyto) is ideal for slicing, chopping or mincing various types of food. In fact, it can be used for mincing meat, slicing zucchini or chopping chives. It's the multi-purpose knife par excellence!

The materials used in its manufacture are of the highest quality, and have been designed for ergonomic and efficient use.

Let's take a closer look at its key features:

The blade:

It has a core of SPG2 steel, a powder-metallurgy steel (as opposed to solid steel). Powder metallurgy steel is the result of a technical process involving the grinding of metal particles, with the gradual addition of other elements required for a quality alloy. The whole is then compacted using a hydraulic press, then sintered (with the addition of a high-temperature heat treatment) to consolidate the whole. The result is a steel with a homogeneous composition.

The said core also contains 1.3% carbon, which makes the blade extremely hard, allowing you to sharpen it with precision (because its hardness means that the cutting edge is finer and therefore sharper). Reaching a hardness of -+63 HRC on the Rockwell scale, it retains a marked edge for a long time.

The core is then surrounded by a layer of stainless steel to protect it (as it is porous and therefore more susceptible to corrosion). As this steel is softer, it also adds a little elasticity to the knife (making it less brittle). With these 3 layers, the blade is called San-Mai (simplified damascus).

Sharpening :

The knife features ambidextrous V-edge sharpening. This allows both right- and left-handers to use it, and ensures clean cuts every time. You can maintain it with a fine-grain whetstone to reveal its full cutting potential.

Handle:

It's made of red pakkawood, a composite material that combines compressed wood strips and resin, assembled under heat. It has the advantage of being antibacterial, resistant to temperature differences and humidity. It is completed by 3 rivets that hold it in position.

Care and maintenance :

Even though the upper layers are made of stainless steel, your knife should be washed by hand and wiped immediately afterwards with a soft cloth, so as not to come into contact with moisture, to preserve the blade and handle. Store in a dry place out of direct sunlight.

Takamura knives are one-of-a-kind pieces, requiring the highest quality workmanship and precision craftsmanship. As a result, Takamura SGR knives are only available in limited numbers! This is the mark of quality, and you may have to be patient to get yours, proof that ancestral Japanese cutlery has been able to withstand the onslaught of globalization and its growing demand.

Let yourself be tempted by an exceptional knife as beautiful as it is powerful! And find all the Japanese knives on Knifeleader!