Takamura Santoku Migaki SG2 170mm (6.7")
Takamura Migaki Santoku SG2 is a knife we recommend for professional chefs and all you talented home cooks, but above all, it’s a great first knife for young chefs. Why? The knife is easy to maintain, offers long-lasting sharpness, is practical and lightweight enough for long hours as a prep chef in a busy restaurant.
Santoku knife is a versatile kitchen knife that will shine through all kinds of chopping and cutting on the kitchen board. The minimalistic-looking, highly polished (also called migaki finish- see article Blade Construction: Blade Finish for more) blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. The cutting edge is sharpened to a 50/50 angle and stays sharp even after hours of constant use.
The knife boasts a western-style (Yo) ergonomic handle made of durable laminated pakka wood in vibrant red, secured to the tang with three stainless rivets. The bolster gives the knife a gentle transition from the handle to the blade and provides a comfortable and firm grip during use. Due to its symmetricity, the handle fits perfectly in both palms. The yo handle might be on the smaller side, so it's not ideal for basketball player-size chefs.
You won’t believe the out-of-the-box sharpness! The san mai (see article Blade Construction: Lamination for more) blade construction with the SG2 powder steel core (63 HRC!) has the ability to stay sharp almost indefinitely. It's perfectly balanced, so even after long hours of food preparation, it feels lightweight in your hand.
This elegantly minimalistic, perfectly balanced, extremely thin, simple-looking santoku knife is a veritable beast. Takamura knives are the most popular among western professional chefs and this SG2 steel line is at the top of the Takamura range.
Takamura Hamono is a smithy located in Echizen (Fukui Prefecture) owned by the Takamura family for over 60 years. It is now headed by the eldest son Terukazu Takamura, who took over from his father Toshiyuki (who took over from his father, the smithy’s founder Isamu Takamura-san). The knives Terukazu-san has been making since 1985 are known for their outstanding geometry, sophistication in design, and sharpness. Their quality was recognized in a consumer test report Smartson in Sweden, where they beat the competition. Takamura Hamono has gained notoriety since the knives became the #1 choice of world-renowned chefs such as Gordon Ramsay, René Redzepi, Mark Best, Hiromi Yamada, and the TV personality Martha Stewart (just to name a few!).
All of this makes Takamura knives very difficult to obtain and the wait time is very long due to a limited production capacity. Nevertheless, the craftsmanship and sophistication of their products make the wait well worthwhile.
Blade shape: Santoku
Steel type: SG2
Blade construction: San-mai / migaki
Hardness (HRC scale): 63
Overall length: 300mm (11.8")
Blade length: 170mm (6.7")
Blade height: 45mm (1.8")
Spine thickness: 1.7mm (0.07")
Weight: 145g (5.1 oz)
Handle length: 120mm (4.7")
Handle type / wood: Western / Red Pakka
Kanji on the blade:
Blacksmith: Takamura Hamono
Location of the smithy: ECHIZEN - TAKEFU KNIFE VILLAGE / Fukui Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.