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Shibata R2 240mm gyuto
Рет қаралды 7,817
5 жыл бұрынQuick review and cutting demo of a excellent knife. Sorry for the noise forgot to take it off of auto-focus!!!
@altruex 4 ай бұрын
Broooo the knife skills
@stefanwolf88 4 жыл бұрын
I do not giva dam for the focusing play - this knife and your skills are match made in heaven. Respect.
@shellacscales 4 жыл бұрын
I got mine because of your recommendation and having owneed it now for 2.5 years I still absolutely love it!
@agibson2005 4 жыл бұрын
shellacscales jens!!!!! Where you been brother.
@shellacscales 4 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💪
@agibson2005 4 жыл бұрын
shellacscales good to hear brother. Lol hear ya cooking to taking it to me.
@niallsmyth4068 8 ай бұрын
Love the "mic drop" with the knife after that onion annihilation!! 😎
@King_Kenny66 5 жыл бұрын
Hey Aaron, I picked one of these up on your recommendation. Love it!
@agibson2005 5 жыл бұрын
kwk1 sweet! Yeah it's hard to recommend any other r2 even others I own lol
@agibson2005 4 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
@mvx150ibasti 5 жыл бұрын
please next time disable the autofocus and just focus manually, the focus hunting ist driving me nuts! otherwise nice video
@agibson2005 5 жыл бұрын
Foodaholic lol yeah meant to do that
@swapnilmule3922 5 жыл бұрын
You are the best onions cutter in the world....hands down 👍👌love and respect from India..
@jeremynothman9512 4 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) :-(
@biscuitkitchentreviews 5 жыл бұрын
Think you could review the Takamura chromax 210 guyto?
@agibson2005 5 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!!
@niallsmyth4068 8 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
@agibson2005 7 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!
@frederikschjaerff729 3 жыл бұрын
Hi Aaron, which one would you suggest going for the Shibata R2, Kono HD(2) or the Takamura R2?
@agibson2005 3 жыл бұрын
Hi! I'd say the Shibata overall.
@steppbrooEFT 4 жыл бұрын
Hey Aaron, which one do you recommend between the Kohetsu HAP40 gyuto & the Takamura R2 Gyuto?
@pd5156 3 жыл бұрын
For me thinner is better so Takamura.
@ricotoledo1492 4 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...
@agibson2005 4 жыл бұрын
Rico Toledo Hey brother. I’d still go for the Shibata. Personally it’s better all around.
@ricotoledo1492 4 жыл бұрын
@@agibson2005 Thanks brother! Your videos are the best!
@GeoBallas 4 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.
@hidude2124 5 жыл бұрын
How do you like the Fuji 8k. I’m debating between the Fuji, Shapton Glass, and Shapton Pro
@agibson2005 5 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.
@hidude2124 5 жыл бұрын
Aaron Gibson awesome thank you.
@agibson2005 5 жыл бұрын
Hi Dude no problem!
@enobil 4 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.
@agibson2005 4 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
@jiv779 4 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.
@agibson2005 4 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.
@Airikism 5 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 🙂
@agibson2005 5 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!
@phillipbarlow823 4 жыл бұрын
Which would be your pick a Shibata Kotetsu or Makoto Sakura?
@agibson2005 4 жыл бұрын
Phillip Barlow Shibata. Better all-around personally
@hendosergio 2 жыл бұрын
Wow is incredible cut in onion
@GHOLT81 4 жыл бұрын
Thanks for the video-would you recommend this over a Hamono ZDP-189 bunka for home veg prep? Thanks!
@agibson2005 4 жыл бұрын
Hi. Sadly can't say as never used Hamono
@GHOLT81 4 жыл бұрын
Thanks-what about compare to other ZDP that you have used?
@agibson2005 4 жыл бұрын
GHOLT81 hap40 is basically same
@GHOLT81 4 жыл бұрын
This over the Kurosaki R2? Thanks!
@agibson2005 4 жыл бұрын
GHOLT81 from what I remember from testing one Kiro is like 3mm thick but very nice. The Shibata personally is better
@philipv3098 3 жыл бұрын
Nice ! Your skills are amazing! Where can you buy this with a custom handle ?
@agibson2005 3 жыл бұрын
Thank you! Chefknivestogo usually has some
@philipv3098 3 жыл бұрын
@@agibson2005 thank you very much.
@arajvans1 4 жыл бұрын
Hi Aaron, How does this compares to Ashi/Gessin Ginga ?
@agibson2005 4 жыл бұрын
arajvans1 hi! Hmm sadly can't say as never used one of them
@shpendzeka457 3 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!
@agibson2005 3 жыл бұрын
Hi! So not in much of an order but konosuki, kotetsu hap40, Harukaze AS, Kobayashi R2, and Yoshimi R2
@swapnilmule3922 2 жыл бұрын
@@agibson2005 shibata is not in your top 5 picks?
@agibson2005 2 жыл бұрын
@@swapnilmule3922 oh no it is
@cooper1979 4 жыл бұрын
Shibata r2 Bunka or Takamura r2 gyuto for serious home cook? Thanks!
@agibson2005 4 жыл бұрын
cooper1979 Shibata hands down
@cooper1979 4 жыл бұрын
Aaron Gibson thank you!
@pd5156 4 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
@wasseasmlash8887 4 жыл бұрын
Same goes for pro environment? If so why?
@kizmetm3 4 жыл бұрын
Do you prefer this over the AS version?
@agibson2005 4 жыл бұрын
Thao Ly haven't tried his AS yet
@ladallance12 3 жыл бұрын
That's not a Gyuto, that's a Bunka in fact. Very good knife skills by the way.
@yellowusbrickus4821 3 жыл бұрын
It's a Ktip Gyuto, the bunka is much shorter, closer to a Ktip santoku.
@ladallance12 3 жыл бұрын
@@yellowusbrickus4821 ktip is the nickname of the Kiritsuke, this is not one and again yes this is a Bunka.
@ladallance12 3 жыл бұрын
@@yellowusbrickus4821 3:45 this is not long
@yellowusbrickus4821 3 жыл бұрын
@@ladallance12 240mm is 240mm
@ladallance12 3 жыл бұрын
@@yellowusbrickus4821 where do you see it is 240??? i see a short blade i have many Kiritsuke knifes
@ramtintashakkor7311 5 жыл бұрын
thats a kiritsuke not a gyuto.
@agibson2005 5 жыл бұрын
seattle french bulldogs yes but that's what he sells them under 🤷♂️
@mikechung4886 4 жыл бұрын
True Kiritsukes are single bevel
@ramtintashakkor7311 4 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
@mikechung4886 4 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.
@mikechung4886 4 жыл бұрын
@ramtin tashakkor or I could be wrong. Any who, stay safe!
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