short review and cutting demo. Using a new camera so still getting use to it. But hope you enjoy!!
Пікірлер: 85
@anthonywaldrep59825 жыл бұрын
Phenomenal cutting skills!!
@agibson20055 жыл бұрын
Anthony Waldrep thanks brother!
@abrarsharon55289 ай бұрын
Your onion cutting never ceases to amaze me.... and ive seen way too many of your videos
@kitcraft95165 жыл бұрын
Glad to see you release another great video!
@DP-dc2vv3 жыл бұрын
This is insane, props.
@peterpan91573 жыл бұрын
I actually bought several knives because of your videos Thank you :-)
@agibson20053 жыл бұрын
Thank!!!🙂
@Spachia5 жыл бұрын
Cool video good review. Seems like a perfect utility knife
@cantgetright42413 жыл бұрын
I just ordered this knife today! Can’t wait to get it!
@rickybobby6605 Жыл бұрын
How you like it? How’s it holding up?
@cantgetright4241 Жыл бұрын
@@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.
@cantgetright4241 Жыл бұрын
@@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.
@stefanwolf885 жыл бұрын
Great video as usual...
@agibson20055 жыл бұрын
Stefan Wolf 🙏🙏thank you !
@Vandelay6665 жыл бұрын
Great review! Thanks
@agibson20055 жыл бұрын
ariel p thank you!
@sharamkh11 ай бұрын
Crazy cutting skills. I need to practice.
@eddiey40765 жыл бұрын
When you put your own edge on these lasers do you put a micro bevel on them?
@agibson20055 жыл бұрын
Eddie Y nope only put micos on my single beveled knives.
@ajq03016 ай бұрын
I bought this knife based on your review, zero regrets... thinnest knife I own.
@maximumchicken45184 жыл бұрын
Confidence!
@blacknafa5 жыл бұрын
hi ! as you think. what should I choose from powder steel Yoshimi SG2 Gyuto 240mm (r2) Kurosaki Wa R-2 Gyuto 240cm Makoto Kurosaki SG2. 24cm Kobayashi SG2 Gyuto 240cm
@swapnilmule39224 жыл бұрын
What did you picked?
@daniel1611232 жыл бұрын
really nice video! really considering this or the shibata r2, but do you find it hard the push/cut with this, when the profile is not as flat as the shibata? (going for a 210mm)
@agibson20052 жыл бұрын
Thx! The Shibata isn’t as flat I feel. Could be the tip that makes me think
@daniel1611232 жыл бұрын
@@agibson2005 so for around 300 dollars, what knife would you recommend? :)
@agibson20052 жыл бұрын
@@daniel161123 I’d say Shibata. Lot of bang for your buck
@daniel1611232 жыл бұрын
@@agibson2005 okay. thanks alot, will try to find it somewhere :D
@user-wd7tq3iz6j3 ай бұрын
@@agibson2005 Would you take a shibata over this ?
@kangjhha Жыл бұрын
My R2 santoku is like VG10+++++ didn't believe it until I got one. Only con is it chips easily like VG10 but the edge retention is like nothing I've used before. I will be changing all my knives for R2s.. hap-40 is better retention? I will try.. I tried zdp189 and its great when sharp but hard to maintain..
@jeffhicks842810 ай бұрын
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.
@trimble422 жыл бұрын
At last a chef that can cut like a pro. Have you used the Nakiri from this brand?
@agibson20052 жыл бұрын
Thanks! Sadly haven't but id say it's as great a cutter
@lammy8845 жыл бұрын
Fine video as always ;) Kobayashi SG2 or Makoto Kurosaki SG2? what do you think, thanks for an answer. Greetings from Germany
@agibson20055 жыл бұрын
lam my hey brother! I'd say the Kobayashi. Better fit and finish
@lammy8845 жыл бұрын
@@agibson2005 Thanks for your opinion, for me it was also slightly ahead. So it will be the Kobayashi. Keep going as before, good slice ;-)
@agibson20055 жыл бұрын
lam my cool! Let me know how you like it!
@erickzhou53144 ай бұрын
Seriously, your cutting skills made me completely speechless. How do you do tap chop without letting the food stuck together? Like, how do gett full contact on the board with just tapping?
@agibson20054 ай бұрын
thank you. There is a very very slight push on the cut as well so not fully up and down.
@erickzhou53144 ай бұрын
@@agibson2005 omg, amazing job!
@bahamaroot5 жыл бұрын
Mad skills Aaron, alway love your videos!
@agibson20055 жыл бұрын
bahamaroot thanks brother!!
@westsenkovec Жыл бұрын
Hey, I'm looking to buy a decent kitchen knife. Gyuto, 240 mm, around $200. First choice is Ogata SG2 gyuto, second and third are Akifusa and Fukushima in Blue Super. The Ogata is very similar looking (construction wise) to the one in the video and the other two are very similar with a thin, banana shaped blade. Which one would you get? Can the SG2 be sharpened on regular stones? Would Shapton pro 1000 and 3000 be enough considering it's a powder steel with high hardness?
@jeffhicks842810 ай бұрын
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.
@westsenkovec10 ай бұрын
@@jeffhicks8428 The Ogata was sold but in the meantime I got a Shiro Kamo SG2 and Yoshikane SKD 😅
@jeffhicks842810 ай бұрын
@@westsenkovec sick
@westsenkovec10 ай бұрын
@@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.
@jeffhicks842810 ай бұрын
@@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.
@abrarsharon55289 ай бұрын
"Aah, you get the idea" LOL
@wallyj20005 жыл бұрын
Give you a thumbs up but man you really bang the Knife into the board.
@jeffhicks842810 ай бұрын
slap chops that shit like a mofo.
@CC-wolverine5 жыл бұрын
Out of all the sg2 knives you have used which one do you like the most?
@agibson20055 жыл бұрын
Cory Cothorn the Shibata R2 is my top
@CC-wolverine5 жыл бұрын
@@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
@agibson20055 жыл бұрын
Cory Cothorn heat treat is spot on. Comfortable and box edge is super nice
@CC-wolverine5 жыл бұрын
@@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?
@agibson20055 жыл бұрын
Cory Cothorn yup used and own both. Prefer the Kato. Better fit and finish
@thewildonions5 жыл бұрын
Can you still buy the Nubatamas?
@agibson20055 жыл бұрын
the wild onions yup. Send Ken an email or FB message and he can get you whatcha need
@nibblebunny5 жыл бұрын
How's it compared to the other r2 knives you've used?
@agibson20055 жыл бұрын
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
@swapnilmule39225 жыл бұрын
@@agibson2005 so which are the top 3 r2? Have u used tesshu white no 1 gyuto? And which knife is the your most favorite?
@agibson20055 жыл бұрын
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.
@swapnilmule39225 жыл бұрын
@@agibson2005 so what about tanaka r2 ironwood...these three outperforms tanaka r2? Tesshus 210 gyuto is thinner than 240 version...
@agibson20055 жыл бұрын
Swapnil Mule sadly can't say. Only use his gin and blue damascus
@wilsonline903 жыл бұрын
plz don't cut yourself. Iol ok, watching your vids here. What steel do you prefer, hap-40 or SG-2? thanks
@agibson20053 жыл бұрын
I do like hap-40 better. Better retendtion
@wilsonline903 жыл бұрын
@@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
@philipv30983 жыл бұрын
Brutal skills! So sad you aren’t on KZfaq anymore. I am torn between this and the Konosuke gs+ or ys. What do you think?
@agibson20053 жыл бұрын
If you don't mind a not so tall Kono are hard to beat. But the Kobo is a great knife
@philipv30983 жыл бұрын
@@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
@agibson20053 жыл бұрын
@@philipv3098 so the AS and blue have better retention while white will be faster and take a little better edge
@philipv30983 жыл бұрын
@@agibson2005 thank you so much Aaron for taking the time :) very appreciated
@simptrix0073 жыл бұрын
Cant trust your videos with your knife skills you can promote 5USD knives and we wouldnt notice.