Anthony Waldrep thanks brother!

Thank!!!🙂

How you like it? How’s it holding up?

@@rickybobby6605 literally my favorite knife I own. And that’s saying a lot. I have a massimoto ks, a moritaka, and a Sakai Takayuki. I would take this knife over all of them.

@@rickybobby6605 keep in mind I also own like about $600-$700 in Chosera whetstones. Up to 8000 grit, which imho is unnecessary. 8000 grit is way too high for regular usage. It gets the edge like a mirror, but it’s too fine and the edge won’t last.

Stefan Wolf 🙏🙏thank you !

ariel p thank you!

Eddie Y nope only put micos on my single beveled knives.

What did you picked?

Thx! The Shibata isn’t as flat I feel. Could be the tip that makes me think

@@agibson2005 so for around 300 dollars, what knife would you recommend? :)

@@daniel161123 I’d say Shibata. Lot of bang for your buck

@@agibson2005 okay. thanks alot, will try to find it somewhere :D

@@agibson2005 Would you take a shibata over this ?

if you think zdp is hard to maintain then forget hap40. and no hap40 barely has any better edge retention than R2, it's nowhere near zdp regardless what those who promote it might claim. And yes you are 100% correct, R2 is very much like VG10++++ it's very similar to VG10 but everything is slightly better, slighter harder, slighter tougher, slightly more stainless, slightly finer grain, but then you get a decent slightly more than slight bump in edge retention to boot. Otherwise very similar to vg10. It's basically powdered vg10 with an order of magnitude more vanadium. Great stuff. The best thing about it is how common it is, so there are millions of knives to choose from made in that steel. Something for everyone. Much better choice than something niche and kind of weird like hap40... which isn't a steel that was ever intended for knives much less kitchen knives.

Thanks! Sadly haven't but id say it's as great a cutter

lam my hey brother! I'd say the Kobayashi. Better fit and finish

@@agibson2005 Thanks for your opinion, for me it was also slightly ahead. So it will be the Kobayashi. Keep going as before, good slice ;-)

lam my cool! Let me know how you like it!

thank you. There is a very very slight push on the cut as well so not fully up and down.

@@agibson2005 omg, amazing job!

bahamaroot thanks brother!!

yea sg2 and any other kitchen knife steel can be easily maintained with regular stones. this stuff is already well thought out. the only steel you might find on some niche knives that can't be maintained easily with regular stones is called hap40 and it's mostly only promoted by CKTG. Aside from their influence it's not really a thing. Almost no one in Japan uses or prefers that steel. It's really only a thing they sell to overseas customers, mostly in the US, and mostly just because of CKTG. Get whatever you want. The knife in the video is pretty sweet. I'd suggest the standard Takamura R2 240 for something similar but more budget friendly. Also comes with western style handle which some might find preferable... or if you want something different, get a flat ground factory made R2 knife and do a regrind on it yourself to make it a laser or however you want. You can easily find some for as low as $120 brand new with a full warranty. The fit and finish and build is generally higher than these knives for the same price range as well.

@@jeffhicks8428 The Ogata was sold but in the meantime I got a Shiro Kamo SG2 and Yoshikane SKD 😅

@@westsenkovec sick

@@jeffhicks8428 The Shiro is a Santoku 170 or so long and it looks twice as thin as the Yoshikane gyuto but the Yoshi cuts better and the food barely sticks, unlike the Shiro. I didn't think that was possible. The Shiro is so thin that when I cut a tomato and I slide the edge across the skin to initiate the next cut, the blade is ringing.

@@westsenkovec yeah man I agree the Yoshi is a much higher quality and more desirable knife. I'm not really a fan of the takefu stuff but it's not bad or anything.

slap chops that shit like a mofo.

Cory Cothorn the Shibata R2 is my top

@@agibson2005 okay thanks and sorry I should of asked what makes it your top pick as well at the same time. Thanks for another great video man

Cory Cothorn heat treat is spot on. Comfortable and box edge is super nice

@@agibson2005 nice to know, thank you. I know you said the shibata R2 was your top pick but what are your thoughts of it vs the Makoto Sakura SG2. Also have you used or have an opioion on Yoshimi Kato SG2 Damascus knife?

Cory Cothorn yup used and own both. Prefer the Kato. Better fit and finish

the wild onions yup. Send Ken an email or FB message and he can get you whatcha need

nibblebunny it’s similar to a Shibata in stiffness yet thin and hardness. The profile is kind of hybrid of European belly at the tip and more flat. I’d say top three r2 I’ve used

@@agibson2005 so which are the top 3 r2? Have u used tesshu white no 1 gyuto? And which knife is the your most favorite?

Swapnil Mule the Shibata this one in the video and Yoshimi. Haven't as they are a little thick for my taste. But of what I currently own. Hmmm. Probably my m4 custom.

@@agibson2005 so what about tanaka r2 ironwood...these three outperforms tanaka r2? Tesshus 210 gyuto is thinner than 240 version...

Swapnil Mule sadly can't say. Only use his gin and blue damascus

I do like hap-40 better. Better retendtion

@@agibson2005 cool, that one is cheaper too lol. I will get this one next month. Spent too much on my fish tank now. But I got a Ganzo folder and the knife hobby bit me again. I need a new knife haha. thanks

If you don't mind a not so tall Kono are hard to beat. But the Kobo is a great knife

@@agibson2005 thank you ! I looked up the Fujiyama fm .... what a mistake. No I want this one in 270 ;) still don’t know about the steel. Aogami super, blue 2 or white 2

@@philipv3098 so the AS and blue have better retention while white will be faster and take a little better edge

@@agibson2005 thank you so much Aaron for taking the time :) very appreciated