Quick review and cutting demo of a excellent knife. Sorry for the noise forgot to take it off of auto-focus!!!
Пікірлер: 80
@altruex4 ай бұрын
Broooo the knife skills
@stefanwolf884 жыл бұрын
I do not giva dam for the focusing play - this knife and your skills are match made in heaven. Respect.
@shellacscales4 жыл бұрын
I got mine because of your recommendation and having owneed it now for 2.5 years I still absolutely love it!
@agibson20054 жыл бұрын
shellacscales jens!!!!! Where you been brother.
@shellacscales4 жыл бұрын
@@agibson2005 Just cutting stuff up and busy getting older. Laid off all that social media thingies, been of the grid but just doin fine💪
@agibson20054 жыл бұрын
shellacscales good to hear brother. Lol hear ya cooking to taking it to me.
@niallsmyth40688 ай бұрын
Love the "mic drop" with the knife after that onion annihilation!! 😎
@King_Kenny665 жыл бұрын
Hey Aaron, I picked one of these up on your recommendation. Love it!
@agibson20055 жыл бұрын
kwk1 sweet! Yeah it's hard to recommend any other r2 even others I own lol
@agibson20054 жыл бұрын
Hmm well if you want longer than a 210 then the hap40 (though I did hear that they do mane the r2 in that length) but of the two is probably pick the r2 as it is a little thinner
@mvx150ibasti5 жыл бұрын
please next time disable the autofocus and just focus manually, the focus hunting ist driving me nuts! otherwise nice video
@agibson20055 жыл бұрын
Foodaholic lol yeah meant to do that
@swapnilmule39225 жыл бұрын
You are the best onions cutter in the world....hands down 👍👌love and respect from India..
@jeremynothman95124 жыл бұрын
I basically just checked back at this channel because I was like "What was that guy again who's awesome at dicing onions?" Beautiful as always! I bought a Kurosaki SG2 thanks to your video, and it certainly taught me a little to be a better cook (until it got stolen in a kitchen break-in) :-(
@biscuitkitchentreviews5 жыл бұрын
Think you could review the Takamura chromax 210 guyto?
@agibson20055 жыл бұрын
Adam Yarbough hi! So the thing is that 95% of these knives I bought myself so have to see.
@detailwun Жыл бұрын
Hi Aaron, any idea how this compares to the apparently similar Akifusa kiritsuke (AS/PM) ? Thank you!!
@niallsmyth40688 ай бұрын
hi, just wondering about your technique...i got a SK 210 gyuto today and in the box theres a note saying not to chop straight down or you will damage the blade, you are obviously blindingly fast so i'm trying to work it out.... are you just chopping straight down or is there an element of a slight pull on your strokes, or are they being over the top about chopping straight down and blade damage? you're very aggressive on the potato and onion, have you no feat of chips? i'm nowhere near your speed but hope to be half as quick some day, i also dont want to wreck my new knife, it wasn't cheap for me! , thanks
@agibson20057 ай бұрын
Hi. Sorry for the late reply. only time i go stright up and down is when I do the tomato test. Others i put a very very slight push in the cut. But only ever had micro chips which will happen regardless. Hope you like your knife!
@frederikschjaerff7293 жыл бұрын
Hi Aaron, which one would you suggest going for the Shibata R2, Kono HD(2) or the Takamura R2?
@agibson20053 жыл бұрын
Hi! I'd say the Shibata overall.
@steppbrooEFT4 жыл бұрын
Hey Aaron, which one do you recommend between the Kohetsu HAP40 gyuto & the Takamura R2 Gyuto?
@pd51563 жыл бұрын
For me thinner is better so Takamura.
@ricotoledo14924 жыл бұрын
Hi Aaron! Not considering the difference in price, if I had to choose between the Shibata Kotetsu and Takamura Migaki for my use at home, which one should I get? I'm getting a 210 by the way...
@agibson20054 жыл бұрын
Rico Toledo Hey brother. I’d still go for the Shibata. Personally it’s better all around.
@ricotoledo14924 жыл бұрын
@@agibson2005 Thanks brother! Your videos are the best!
@GeoBallas4 жыл бұрын
I am just having the same dilemma. But the Shibata Kotetsu Gyuto 210 sells for 239€ and the Takamura R2 Gyuto 210 for 159€. I don't know if it's worth it, but the overall design of the Kotetsu is far greater for my taste. Maybe the Western type handle of the Takamura is more convenient, but for a home cook like me I don't think it will matter too much anyway.
@hidude21245 жыл бұрын
How do you like the Fuji 8k. I’m debating between the Fuji, Shapton Glass, and Shapton Pro
@agibson20055 жыл бұрын
Hi, Dude its a very nice stone. Keith who hones razors put it above all 8k in a crazy test. Look it up if you have the time. But it's really quick cutting and will let you know how well you did on your ground work.
@hidude21245 жыл бұрын
Aaron Gibson awesome thank you.
@agibson20055 жыл бұрын
Hi Dude no problem!
@enobil4 жыл бұрын
In case you want another weird comparison question, this vs takeda 240 suji? I already have shibata r2 bunka, so I guess I won't get 240 version since it will be too similar. Shibata AS 240 is interesting too. Shibata 270 suji is epic too. So many good knives :) I got a hold of takeda 270 suji in a store and it was surprisingly thin and light in a good way. Hard to find info about takeda sujihikis on the Internet.
@agibson20054 жыл бұрын
Engin öztürk yes personally his older stuff was better as not the grind on them isn't as high but still good knives
@jiv7794 жыл бұрын
hey aaron, so everyone seems to be on the takamura vs shibata in this chat, but let me ask you this. work in professional environment, have always questioned the profile (low tip) on the shibata and its versitility and ability to just be in a rush and not worry about the tip etc. but if you had to choose, going shibata 240/180/130 or go hd2 240/180/120/30, which brand you taking all out? or would you just mix and match diff knife from each in certain sizes etc? just curious how you feel about shibata vs konosuke hd2 after all this time now.
@agibson20054 жыл бұрын
Hmm. Probably a mix of them. But for retention the Shibata will out last the HD2. Granted haven’t used a HD2 only the orginal. The tip of the Shibata I could see in a big rush while on the line taking a nose dive but think once you get use to the profile that the odds of that happening are on the low side. Hope this helps.
@Airikism5 жыл бұрын
Love your videos. Got a question for you regarding the Konosuke HD2. What are the pros and cons? Is it worth the price? Is it practical for a professional kitchen? Hope to hear back from you, keep them vids coming 🙂
@agibson20055 жыл бұрын
Hey, brother thx! The cons are the height (49 mm think) and price. Pros are excellent git and finish super easy to sharpen and won't rust as fast as a full carbon. Yes I've used one in pro kitchen with no problems. Hope this helps!
@phillipbarlow8234 жыл бұрын
Which would be your pick a Shibata Kotetsu or Makoto Sakura?
Thanks for the video-would you recommend this over a Hamono ZDP-189 bunka for home veg prep? Thanks!
@agibson20054 жыл бұрын
Hi. Sadly can't say as never used Hamono
@GHOLT814 жыл бұрын
Thanks-what about compare to other ZDP that you have used?
@agibson20054 жыл бұрын
GHOLT81 hap40 is basically same
@GHOLT814 жыл бұрын
This over the Kurosaki R2? Thanks!
@agibson20054 жыл бұрын
GHOLT81 from what I remember from testing one Kiro is like 3mm thick but very nice. The Shibata personally is better
@philipv30983 жыл бұрын
Nice ! Your skills are amazing! Where can you buy this with a custom handle ?
@agibson20053 жыл бұрын
Thank you! Chefknivestogo usually has some
@philipv30983 жыл бұрын
@@agibson2005 thank you very much.
@arajvans14 жыл бұрын
Hi Aaron, How does this compares to Ashi/Gessin Ginga ?
@agibson20054 жыл бұрын
arajvans1 hi! Hmm sadly can't say as never used one of them
@shpendzeka4573 жыл бұрын
Amaizing knife skills👌-I am not fan of this shape kiritsuke tip, my favorite is kashima line, “ks style”, how does this line kotetsu kompare to yu kurosaki shizuku sg2? I know that shibata is one of your favorite knife, what are other your favorite knives, if can make e top 5- thank you!
@agibson20053 жыл бұрын
Hi! So not in much of an order but konosuki, kotetsu hap40, Harukaze AS, Kobayashi R2, and Yoshimi R2
@swapnilmule39222 жыл бұрын
@@agibson2005 shibata is not in your top 5 picks?
@agibson20052 жыл бұрын
@@swapnilmule3922 oh no it is
@cooper19794 жыл бұрын
Shibata r2 Bunka or Takamura r2 gyuto for serious home cook? Thanks!
@agibson20054 жыл бұрын
cooper1979 Shibata hands down
@cooper19794 жыл бұрын
Aaron Gibson thank you!
@pd51564 жыл бұрын
@@cooper1979 Funny that Shibata price is the same with Takamura with one of the European shops. The problem is it is out of stock :D
@wasseasmlash88874 жыл бұрын
Same goes for pro environment? If so why?
@kizmetm34 жыл бұрын
Do you prefer this over the AS version?
@agibson20054 жыл бұрын
Thao Ly haven't tried his AS yet
@ladallance123 жыл бұрын
That's not a Gyuto, that's a Bunka in fact. Very good knife skills by the way.
@yellowusbrickus48213 жыл бұрын
It's a Ktip Gyuto, the bunka is much shorter, closer to a Ktip santoku.
@ladallance123 жыл бұрын
@@yellowusbrickus4821 ktip is the nickname of the Kiritsuke, this is not one and again yes this is a Bunka.
@ladallance123 жыл бұрын
@@yellowusbrickus4821 3:45 this is not long
@yellowusbrickus48213 жыл бұрын
@@ladallance12 240mm is 240mm
@ladallance123 жыл бұрын
@@yellowusbrickus4821 where do you see it is 240??? i see a short blade i have many Kiritsuke knifes
@ramtintashakkor73115 жыл бұрын
thats a kiritsuke not a gyuto.
@agibson20055 жыл бұрын
seattle french bulldogs yes but that's what he sells them under 🤷♂️
@mikechung48864 жыл бұрын
True Kiritsukes are single bevel
@ramtintashakkor73114 жыл бұрын
@@mikechung4886 absolute non-sense. kiritsuke is a shape and it has nothing to do with the bevel. the bevel is 100% depends on preference. No knife is defined by its bevel
@mikechung48864 жыл бұрын
@ramtin tashakkor I read double bevel is considered kirit gyuto hybrid. Like how you wouldn’t call a double bevel fish slicer a Yanagi, you’d call it a sujihiki.
@mikechung48864 жыл бұрын
@ramtin tashakkor or I could be wrong. Any who, stay safe!