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Built around the advanced SG2 (AKA 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. SG2 steel (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
Reviews
17 review(s) WRITE A REVIEW (Reviews are subject to approval) The true laser , March 7, 2022Posted By: Teo
I have the takamura chromax 210 and was very pleased with it. This 180 feels thinner and glides through food with almost no resistance. Fit and finish is at an excellent level and it’s edge holding capabilities is phenomenal. It would be a while before I take it to the stones; I strop my knives on a regular basis. An absolute laser in my opinion.
I have the takamura chromax 210 and was very pleased with it. This 180 feels thinner and glides through food with almost no resistance. Fit and finish is at an excellent level and it’s edge holding capabilities is phenomenal. It would be a while before I take it to the stones; I strop my knives on a regular basis. An absolute laser in my opinion.
Built different, January 25, 2022Posted By: Chris
I've owned this knife for years now. I actually have this and the petty, and my God, this knife stands alone as the best knife I've ever had. Slightly brittle edge, which is to be expected with R2, but the retention and edge is second to none. This is the sharpest knife at the restaurant by a landslide. They should be selling this knife at twice the price.
Handle is kind of meh though. Its a lovely construction and held up nicely, but just a little boring.
I've owned this knife for years now. I actually have this and the petty, and my God, this knife stands alone as the best knife I've ever had. Slightly brittle edge, which is to be expected with R2, but the retention and edge is second to none. This is the sharpest knife at the restaurant by a landslide. They should be selling this knife at twice the price.
Handle is kind of meh though. Its a lovely construction and held up nicely, but just a little boring.
Takamura 180mm, June 29, 2021Posted By: Kevin Hirakawa
1 people found this review helpful
The F&F is excellent for the price. The edge is superb. It held up for a full lunch & diner service in a busy sushi station with no loss in edge.
Worked app station the next day with the same blade & cut the finest chives ever.
1 people found this review helpful
The F&F is excellent for the price. The edge is superb. It held up for a full lunch & diner service in a busy sushi station with no loss in edge.
Worked app station the next day with the same blade & cut the finest chives ever.
Takamura migaki R2 gyuto 180mm, June 6, 2020Posted By: Nathan Beal - verified customer
Ootb edge was awesome. Fit and finish on the handle was good. No rough edges, but there were some minute gaps between the wood and tang which weeped water after washing. Jammed a bit of clear neutral cure silicone into the gaps and worked like a charm. You'd never know. The R2 has held its edge well in my home cooking environment, cant really comment any further to its longevity. Overall for the price very happy.
Ootb edge was awesome. Fit and finish on the handle was good. No rough edges, but there were some minute gaps between the wood and tang which weeped water after washing. Jammed a bit of clear neutral cure silicone into the gaps and worked like a charm. You'd never know. The R2 has held its edge well in my home cooking environment, cant really comment any further to its longevity. Overall for the price very happy.
Fav knife, May 29, 2020 Let me know when you get this back in stock, May 12, 2019 The best hands down!, October 13, 2018Posted By: Kristopher - verified customer
Sharpened a friends. Fell in love, ordered one the next day. So light, so thin, so sharp! An absolute piece of art and just a joy to use at a phenomenal price! Thanks CKGT for offering such a wide variety of knives at great prices and amazing shipping speeds.
Sharpened a friends. Fell in love, ordered one the next day. So light, so thin, so sharp! An absolute piece of art and just a joy to use at a phenomenal price! Thanks CKGT for offering such a wide variety of knives at great prices and amazing shipping speeds.
Never knew a knife could be this sharp!, October 6, 2018 One of the Best!, April 6, 2018Posted By: Edward Roth
Hey...where'd all the other reviews go? I reviewed this knife as one of the best out there and now it's gone. I am a verified owner of this gyuto and reviewed this twice! It is one on the sharpest, thinnest knives for the home or pro line cook you can buy. In my humble opinion, Takamura owns reasonably priced R2 knives that blow all others out of the water. Granted the Kurosaki Yo Hammered is drop dead gorgeous, but at 280.00 USD cheaper there is no question what us cooks with limited fiunds can afford. You just cannot do better...five stars and highly recommended for the home cook or line cooks in limited space.
Hey...where'd all the other reviews go? I reviewed this knife as one of the best out there and now it's gone. I am a verified owner of this gyuto and reviewed this twice! It is one on the sharpest, thinnest knives for the home or pro line cook you can buy. In my humble opinion, Takamura owns reasonably priced R2 knives that blow all others out of the water. Granted the Kurosaki Yo Hammered is drop dead gorgeous, but at 280.00 USD cheaper there is no question what us cooks with limited fiunds can afford. You just cannot do better...five stars and highly recommended for the home cook or line cooks in limited space.
best, March 17, 2018Posted By: jimmy - verified customer
1 people found this review helpful
The Takamura knife has may good qualities. The one thing that sets it apart from most others is that it has a thin blade. This attribute makes it Far superior to any other. Does not mater what kind of steel or how the craftsmen temper or this or that. The thin blade allows it to slice effortlessly. I rate this on 10 times better than any other knife at any price.
1 people found this review helpful
The Takamura knife has may good qualities. The one thing that sets it apart from most others is that it has a thin blade. This attribute makes it Far superior to any other. Does not mater what kind of steel or how the craftsmen temper or this or that. The thin blade allows it to slice effortlessly. I rate this on 10 times better than any other knife at any price.
Great Little Knife, December 23, 2017Posted By: Edward Roth - verified customer
After having this knife three weeks now, I find it being used almost exclusively. I really like the R2 steel, it just feels right and the edge retention is fantastic. It has prepped meals daily without any sharpening yet and still goes through meat and veggies like butter. I find the 180mm length almost perfect. My knife skills while good find anything longer than 210mm to be clumsy and a bit out of my comfort zone so this Takamura 180 is the sweet spot for me. For the home cook in a smallish kitchen or a line cook and prep in tight space this knife cruises...highly recommended for your short list and it's very nice looking to boot!
After having this knife three weeks now, I find it being used almost exclusively. I really like the R2 steel, it just feels right and the edge retention is fantastic. It has prepped meals daily without any sharpening yet and still goes through meat and veggies like butter. I find the 180mm length almost perfect. My knife skills while good find anything longer than 210mm to be clumsy and a bit out of my comfort zone so this Takamura 180 is the sweet spot for me. For the home cook in a smallish kitchen or a line cook and prep in tight space this knife cruises...highly recommended for your short list and it's very nice looking to boot!
Nice!, December 4, 2017Posted By: Edward Roth - verified customer
1 people found this review helpful
Fit and Finish: 4.5 out of 5Feel in Hand: 5 out of 5Sharpness: 4.5 out 5 Only the Chromax Santoku came sharper oob.I can't imagine using a 240mm Gyuto, even 210mm is a bit out of comfort zone, I use mostly 2 Santokus (Takamura Chromax 170mm and the Kohetsu HAP40 180mm) so I was thrilled to find 180mm Gyuto. I think this knife will be about my perfect tool. More on that when I've had a chance to use it extensively.
1 people found this review helpful
Fit and Finish: 4.5 out of 5Feel in Hand: 5 out of 5Sharpness: 4.5 out 5 Only the Chromax Santoku came sharper oob.I can't imagine using a 240mm Gyuto, even 210mm is a bit out of comfort zone, I use mostly 2 Santokus (Takamura Chromax 170mm and the Kohetsu HAP40 180mm) so I was thrilled to find 180mm Gyuto. I think this knife will be about my perfect tool. More on that when I've had a chance to use it extensively.
Perfect, October 9, 2017Posted By: Matt - verified customer
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 - verified customer
General feel: 5Ease 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
General feel: 5Ease 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 - verified customer
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.
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.
