Takamura R2 has an edge that is super thin and super sharp. The out of box sharpness in unmatched. Period. If used properly, this is going to be your best friend for a long time. But if you are negligent or just to rough around the cutting board you will be in trouble. The thin edges will chip easier than other knives but they will also cut better than other knives. It all depends on what kind of knife your are looking for. 

The steel is SG-2 powder steel that Takamura heat treats to 63 HRC. Around the core steel is 2 layers of softer stainless steel. Handle in red pakka wood with 3 rivets and half tang.

Disclaimer: Japanese knives have thin edges with high hardness. This makes them much more fragile than traditional european knives. These blades should under no circumstances be subject to twisting, prising or cutting into hard objects. Such handling could easily cause damage to the edge, something that is not valid ground for a warranty claim.