R2/SG2 / GYUTO 180MM Bunka knife The first time I used

The first time I used a Takamura SG2 knife in Japan

this 270mm Kiritsuke Yanagiba is designed for preparing sashimi

this is one of the knives I recommend most

suitable for everything from smaller fish such as mackerel and snapper to larger fish including kingfish and salmon

especially when working on larger knives or extensive repairs

R2/SG2 / GYUTO 180MM Bunka knife The first time I usedKnife Type: Gyuto(Chef knife) Steel Type: R2 SG2 (Stain resistant steel) Blade Hardness: HRC 62 63 Blade Length: 180mm Handle Material: Red Pakka wood Handle This Gyuto knife exemplifies Takamura's world renowned craftsmanship. Made from R2 SG2 powder metal steel, it combines incredible sharpness with exceptional edge retention. Its sleek, thin blade glides effortlessly through ingredients, while the polished red pakka wood handle provides a