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Built around the advanced R2 steel, the Takamura Migaki 180mm gyuto offers a light, nimble option for anyone looking for premium performance from a knife at a very competitive price. R2 is a powdered metallurgy steel capable of taking any edge geometry at any level of refinement and holding that edge through even grueling prep sessions in professional kitchens. The knife is thin throughout its height with an outstanding grind. Its lean dimensions make the knife light and balanced in the hand reducing fatigue and ensuring precision.
Weight: 5 ounces
Blade Length: 181 mm
Spine Thickness at Base: 1.6 mm
Blade Height: 42.8 mm
Product Reviews
Perfect, October 9, 2017Posted By: Matt
This knife is perfect. For a home user, 180mm can be great for 80% of my tasks. I love this knife so much. The fit and finish is spectacular. I am not qualifying that since this knife is a bargain. The fit and finish is perfect. The grind is perfect, the cladding line is even, the tip is super thin, the handle is even good looking. I have encountered some microchipping, but I blame that more on myself and my friend's poly board rather than the knife. Get this and you won't regret it. I am not a fan of lasers in larger knives. For a 240 knife I want some heft and I want a workhorse. For a 180 gyuto, I love the laser class. It's so light and precise. I love it and will never sell or trade this knife.
This knife is perfect. For a home user, 180mm can be great for 80% of my tasks. I love this knife so much. The fit and finish is spectacular. I am not qualifying that since this knife is a bargain. The fit and finish is perfect. The grind is perfect, the cladding line is even, the tip is super thin, the handle is even good looking. I have encountered some microchipping, but I blame that more on myself and my friend's poly board rather than the knife. Get this and you won't regret it. I am not a fan of lasers in larger knives. For a 240 knife I want some heft and I want a workhorse. For a 180 gyuto, I love the laser class. It's so light and precise. I love it and will never sell or trade this knife.
Takamura miyagaki gyuto , July 30, 2017 A lightsaber, an elegant knife for a more civilized age, July 11, 2016Posted By: Nameless Stranger
5 people found this review helpful
General feel: 5
Ease of sharpening: - (OOTB sharpness was so great that I didn't need to sharpen it)
Edge retention: - (more on that later)
Wedging: 5+ (considering that cutting a watermelon felt like cutting a newspaper, well... Although it wasn't the best knife for such a huge fruit)
Food stickiness: 3 (nothing remarkable)
Profile: 3 (no real flat spot, a very nice and gentle belly, excellent rocker, good chopper and slicer)
9/10 OOTB, the best around
5 people found this review helpful
General feel: 5
Ease of sharpening: - (OOTB sharpness was so great that I didn't need to sharpen it)
Edge retention: - (more on that later)
Wedging: 5+ (considering that cutting a watermelon felt like cutting a newspaper, well... Although it wasn't the best knife for such a huge fruit)
Food stickiness: 3 (nothing remarkable)
Profile: 3 (no real flat spot, a very nice and gentle belly, excellent rocker, good chopper and slicer)
9/10 OOTB, the best around
Laser Perfection., November 17, 2014 Buy this laser if you need perfection, November 15, 2014Posted By: Matt Goulding
6 people found this review helpful
I'm a professional, I've been Chef elsewhere but now I'm a line cook in a very, very busy James Beard winning kitchen that as you'd expect demands perfection. This knife is purpose built for what I need, which is no hesitation, fast, perfect cuts. I polish on a 6k several times daily, which is probably unnecessary but I'm anal, for less than a minute at a time total, and this thing is an absolute laser. I use it as my main for 50 hours in 4 days a week. It's delicate, you need to know that, I had chips within 2 days of use (but I suspect a coworker may have been an idiot with it since it hasn't chipped since) and I've already mildly tipped it on a drop after only a few weeks. However, you shouldn't drop your knives and if you're a professional you know you need regular maintenance anyway. The price is amazing for the performance, it'll break your heart when you realize the hundreds you've spent on other brands or styles can't brunoise shallots worth a damn compared to a knife like this. It's dangerously light, if you're used to heavier knives. It'll take a day or 2 to get acclimated since it's honestly scary, especially when you've cut your knuckles off a few times. Buy it, protect it, keep it sharp and you couldn't be happier. Just realize that maybe you should have specific knives for delicate tasks (and don't think I'm delicate, I'm a chopper not a rocker, my last kitchen required me to personally prepare and plate ~500 banquet meals personally, daily) because you love them, and specific knives for grunt work (slicing nuts for instance, I use a Shun classic 10" because it's a tank compared, and I hate it). Buy this knife if you work in a small kitchen where a long knife isn't ideal, need a thin blade, and tend to cut on the faster side. My Chef loves it, the cooks love it, I love it. If you're looking for a razor you've found it with this one.
6 people found this review helpful
I'm a professional, I've been Chef elsewhere but now I'm a line cook in a very, very busy James Beard winning kitchen that as you'd expect demands perfection. This knife is purpose built for what I need, which is no hesitation, fast, perfect cuts. I polish on a 6k several times daily, which is probably unnecessary but I'm anal, for less than a minute at a time total, and this thing is an absolute laser. I use it as my main for 50 hours in 4 days a week. It's delicate, you need to know that, I had chips within 2 days of use (but I suspect a coworker may have been an idiot with it since it hasn't chipped since) and I've already mildly tipped it on a drop after only a few weeks. However, you shouldn't drop your knives and if you're a professional you know you need regular maintenance anyway. The price is amazing for the performance, it'll break your heart when you realize the hundreds you've spent on other brands or styles can't brunoise shallots worth a damn compared to a knife like this. It's dangerously light, if you're used to heavier knives. It'll take a day or 2 to get acclimated since it's honestly scary, especially when you've cut your knuckles off a few times. Buy it, protect it, keep it sharp and you couldn't be happier. Just realize that maybe you should have specific knives for delicate tasks (and don't think I'm delicate, I'm a chopper not a rocker, my last kitchen required me to personally prepare and plate ~500 banquet meals personally, daily) because you love them, and specific knives for grunt work (slicing nuts for instance, I use a Shun classic 10" because it's a tank compared, and I hate it). Buy this knife if you work in a small kitchen where a long knife isn't ideal, need a thin blade, and tend to cut on the faster side. My Chef loves it, the cooks love it, I love it. If you're looking for a razor you've found it with this one.
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