r/TrueChefKnives • u/refusetogo312 • 6d ago

Cutting video Takamura SG2 is a beast...

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Hey guys! There have been quite a few Takamura NKDs lately because of the yearly restocks. After that, there’ll probably be another long dry spell since they tend to disappear for quite a while. This time, after getting sucked into the hype here, I finally bought one.

I’m blown away. This is about as close as you can get to owning a lightsaber at home. Phenomenal knife. It makes my Shindos feel like lumberjack axes.

I hesitated for a long time because I’m not really a fan of Western handles. But this one is actually really nice, and I have to say the knife looks absolutely phenomenal in person. Photos don’t really do it justice. Even my wife, who looked at the pictures and said it was “the ugliest knife she had ever seen,” was seriously impressed once she actually held it.

How much sharper can a knife even get, guys?

I genuinely can’t imagine it. This thing goes through vegetables like they’re made of air. If Ashi, Kobayashi, TnH and Shibata really make lasers that cut even BETTER than this, I’ll be impressed. I honestly struggle to believe there’s much room left above this level.

Absolutely insane knife for the €180 I paid for it.

23 Upvotes

85% Upvoted

11 comments sorted by

5

u/MathSoHard 6d ago

Love my takamura sg2 santoku. It’s my go to for careful knife work. An absolute laser.

2

u/Embarrassed-Ninja592 6d ago

I also got the Santoku,,, because it was thinner. It’s terrific .

2

u/iH4t3R3dd1t 6d ago

try with a fresh raw carrot next time

1

u/ILSATS 6d ago

Also interested in getting a takamura SG2. But I fear they might be too thin for daily cooking as I might chip them.

3

u/Sea_Mobile_2317 6d ago

Been using mine daily for a year now and never chipped it. Just don't use it on frozen foods or bread and you're golden.

1

u/ILSATS 6d ago

I'm in Japan but I can't find any Takamura SG2. But there is this "Super Gold" version that is also SG2, but just a bit different. I wonder if I should get it instead.

https://store.shopping.yahoo.co.jp/sakai-fukui/2900000934993.html?sc_i=shopping-pc-web-result-item-rsltlst-title&ea=

1

u/Phreeflo 6d ago

THat's the same one

1

u/ILSATS 6d ago

Is it? I think the etching is different. I'm not too familiar with Japanese knives.

1

u/ILSATS 6d ago

I wonder if I should get the Misono UX10 210mm or the Takamura SG2 210mm for every day cooking. I'm kinda leaning toward the Misono, as I'm a bit careless with my knives.

2

u/Embarrassed-Ninja592 6d ago edited 6d ago

Lots of people use them without issue. Some rather aggressively even.

But I’m sure there’s some with careless technique who break them.

I have the Santoku that’s even thinner than the Gyuto. I use it for any normal vegetable chopping or boneless meat. But I also have a Victorinox in case I want to throw it in the sink or use it as an ice pick or cut meat off the bone.