Thanks for your review.. what is the Damascus layer on this model ?
@agibson200521 күн бұрын
@@mohammadmg2015 thank you. No its the mono steel one
@dnarvarg23 күн бұрын
Best onion chopped out there
@omrijhan306529 күн бұрын
What board are you using here? Amazing cutting skills btw love this video
@agibson200529 күн бұрын
@@omrijhan3065 cheery cutting board. Thank you!
@convict24029 күн бұрын
It’s a laser with food release. Very nice!
@jacqroovers10433 ай бұрын
Slim version here with black abony handle just wow
@Reza-nz2re4 ай бұрын
White #2 is very brittle
@altruex4 ай бұрын
Broooo the knife skills
@erickzhou53145 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?
@agibson20055 ай бұрын
thank you. There is a very very slight push on the cut as well so not fully up and down.
@erickzhou53145 ай бұрын
@@agibson2005 omg, amazing job!
@kadenmoses21805 ай бұрын
Cool to see a magna cut kitchen knife. I’d love to find one in vanadis8
@hughbasanes18585 ай бұрын
Hey I'm actually ordering this same knife, do you have any recommendations for sharpening whetstone-wise and caring for the blade? I start culinary school and I work as a prep cook for BOH, what kind of technique is that called when you were feathering and dicing the onion? I'm used to western style knives, so I'm not familiar with that type of chopping. Thanks for the vid, hope to hear from you soon, cheers!
@lieminhson29826 ай бұрын
I have the Tsunehisa 240mm Kiritsuke Nashiji in Ginsan and .... this brand is really amazing. Probably the best bang for bucks brand. What do you think of the edge retention and ease of sharpness of VG10/AUS10 ? I was going to ask about the sharpness too but your tsunehisa has no problem with it obviously haha. I had chinese VG10 and AUS8 and the experience was not great. That is why i aimed directly at carbon japanese steels after this ... or high end stainless like SG2 or a middle ground like ginsan. VG10/AUS10 felt like a big downgrade from there. But now that i'm more educated in knife things, i'm thinking about VG10/AUS10 again but from a good japanese maker. What do you think ?
@lieminhson29826 ай бұрын
Hello i love your videos, it is very relaxing to watch you cut stuff and talking about knifes. I like thin, lightweight, tall blades. I already have a Takeda Gyuto NAS Small(21cm) and i would like to add another performer. Would you recommend a Shibata Koutetsu SG2 or a Shiro kamo SG2 Damascus to add to a collection ? they are at the same price in my country.
@agibson20056 ай бұрын
Thank you for the kind words. Of the two I would go with the Shibata
@lieminhson29826 ай бұрын
@@agibson2005 thank you !
@lieminhson29826 ай бұрын
Are the Konosuke white 2 and Shibata still your top lasers ? Are there more at the same level ?
@agibson20056 ай бұрын
@@lieminhson2982 yup they are. Hmm not overly sure as have bought a gyuto in a while
@ajq03018 ай бұрын
I bought this knife based on your review, zero regrets... thinnest knife I own.
@niallsmyth40688 ай бұрын
Love the "mic drop" with the knife after that onion annihilation!! 😎
@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!
@user-tk8ds5vq18 ай бұрын
Do you use honing rod for your knives, how you keep your knives sharp ?
@agibson20058 ай бұрын
Nope never use a rod. Sometimes use a 2-4 k stone for a touch up
@Kurt8309 ай бұрын
Wow that was fast i just ordered my mom a konosuke 210 hd2 gyuto for christmas she doesnt have any nice knives yet im just wondering abkut sharpening i got her a worksharp with diamond sharpeners she likes that becuase you can set the angles and its very easy to use im just wondering if you kmow what degree of angle the bevel would have on thr knife i ordered and if i can use that sharpener with it thanks :)
@agibson20058 ай бұрын
Hi. Thanks and sure. 15 degrees per side is the norm so other than that should be good
@Kurt8308 ай бұрын
@agibson2005 thank you very much for responding I have seen a few of your videos you have a ton of very high quality knives of all you have used if you could just pick 1 chef knife to use forever what would it be?
@agibson20058 ай бұрын
@@Kurt830 hmm. The kono honyaki. Was perfect just up keep on the finish was what led to babying it
@einundsiebenziger54889 ай бұрын
Great knife. Super lightweight, nimble, razor-sharp out of the box. Your knife skills aren't too bad either, but you cut off and throw away way too much from those bell peppers and onions.
@zachbrown3049 ай бұрын
would you prefer this knife over a masakage yuki gyuto?
@agibson20059 ай бұрын
Yes little better performance and stainless
@TocilarulTimisorean9 ай бұрын
Hi. Thanks for sharing everything 👍 Have 2 questions to bother you with, if you please: Which is your preffered japanese knife and why ? Any insight about what you consider the best balanced knife in geometry, food release, edge retention, cutting performance, sharpness ? Details would help, like maker, specs :)
@agibson20059 ай бұрын
Hmm. Old school Kono laser. just hit all my sweet spots. Id say Shibata his R2 is something impressive
@abrarsharon552810 ай бұрын
Your onion cutting never ceases to amaze me.... and ive seen way too many of your videos
@abrarsharon552810 ай бұрын
"Aah, you get the idea" LOL
@ronniesuburban10 ай бұрын
Nice blade. I know you know it's "Tim" but you've got a typo in video title and it says "Tom" Thanks.
@agibson200510 ай бұрын
Lol thanks. I'll correct
@Vandelay66610 ай бұрын
I'm watching this on 144p res to remind myself of the good old day
@georgehafidz748611 ай бұрын
cutting towards your body...scary ...like the knife!
@RenoxB3sr11 ай бұрын
What sharpening stones are used for such a result or system?
@agibson200511 ай бұрын
Mmm think that was natural edge and strop
@Taz575 Жыл бұрын
To fill in some gaps, its 266mm cutting edge, around .10" thick at the spine and its a full convex grind. Aaron has one of my 52100 gyuto which has the S grind on it.
@michael_the_chef Жыл бұрын
I have the same, its a great workhorse knife, after a few sharpenings its getting better and better, i use it for meat prep mostly, ginsan is a great steel, it loses its super sharpnes pretty quickly but stays on a usable sharpnes Level almost forever if stroped or used with a fine ceramic rod
@sharamkh Жыл бұрын
Crazy cutting skills. I need to practice.
@redangrybird7564 Жыл бұрын
Blow your nose, that noise you make is annoying.
@abslie Жыл бұрын
Always love watching your knife skill! Do you think the tsunehisa 240 mm gyuto geometri is good? Thinking of buying the AS version of it.
@agibson2005 Жыл бұрын
Thanks! It's relatively flat, laser grind. But didn't bother me any with performance
@abslie Жыл бұрын
@@agibson2005 Thank you!
@mathewlinder4764 Жыл бұрын
I’m relatively new to Japanese knives, this was my first one. It is an amazing knife. Great video, thanks!
@agibson2005 Жыл бұрын
Thank you! Yes a lot of bang for the buck
@jeffhicks8428 Жыл бұрын
@@agibson2005 yeah whereas most Japanese knives we get in the West are overhyped and overpriced and basically meh bang for a lot of buck. Just shows you how marked up so much stuff is, stuff thats lower quality, lower fit and finish and ues lesser grades of materials which are easier to work with. Some of them are so ridiculous you just have to embrace it as more of a hype knife or luxury good, like say a TF denka. $1000 USD for a 240 gyoto for something that's no better than a $200 Morikata. At that point it's so absurd you have to embrace it for what it is. But other stuff like say a dumb ass masakage koishi for like $400 or whatever. Just absurd. I do custom regrinds on these and so many of these expensive hype knives aren't even worthy of being turn key, you have to work on them to make them reach potential. It's like, insane. You have to spend that much for something which still needs hours of work to make it all it can be? Nah. The gems are worth it tho. imo this Takamra R2 migaki knife is worth every cent. But it's more of a tool. If I could get the quality, fit and finish, tolerances, warranty and handle that comes on a tojiro R2 pro with the geometry of this knife. then I'd have something I could suggest to everyone.
@lewisgreene2722 Жыл бұрын
Nice chopping
@detailwun Жыл бұрын
Hi Aaron, any idea how this compares to the apparently similar Akifusa kiritsuke (AS/PM) ? Thank you!!
@lennardvankarnenbeek9329 Жыл бұрын
Do you go straight up and down with your knife while cutting or do you also incorporate a slight forward or backward movement to get more of a slice? If i try this sometimes my knife gets stuck half way in the onion and if i use some forward movement it is easier to go through material.
@agibson2005 Жыл бұрын
I do both. Just depends on mood. Going just straight up and down you have to apply little more strength
@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..
@jeffhicks842811 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.
@RenoxB3sr Жыл бұрын
Fantastic knife, technique and mastery. What stones was it sharpened with?
@agibson2005 Жыл бұрын
Thank you. The finishing stone is naniwa gouken Fuji 8k
@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?
@jeffhicks842811 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.
@westsenkovec11 ай бұрын
@@jeffhicks8428 The Ogata was sold but in the meantime I got a Shiro Kamo SG2 and Yoshikane SKD 😅
@jeffhicks842811 ай бұрын
@@westsenkovec sick
@westsenkovec11 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.
@jeffhicks842811 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.
@turing2376 Жыл бұрын
Guess I'm a little late but, wow, that garlic clove.
@libertyliberty4371 Жыл бұрын
Hi this is Santoko knife ?
@agibson2005 Жыл бұрын
Hi! No its a 210 gyuto
@libertyliberty4371 Жыл бұрын
@@agibson2005 Thank yuo !!! 🙂👍
@einundsiebenziger54889 ай бұрын
Santoku*
@Reza-nz2re Жыл бұрын
That bang. Maybe try to use stone as a cutting board and cut like that bud 😁 JK
@jeffhicks8428 Жыл бұрын
mumble whispering without a mic. Not great. I have this knife with the sweet rosewood handle with the white horn from MTC. It's really nice as you'd expect from Sukenari however HAP40 is... just vastly inferior to ZDP in every way for a kitchen knife and it shows. This thing is ground anywhere near thinly enough for the single theoretical on paper benefit of HAP40 over ZDP, which is toughness, thus less likely to chip. The hardness difference between 66 to 68 is not important at all. ZDP has vastly better edge properties. It gets sharper. Sharpens VASTLY easier. Takes better edges and with less effort. And get this. It holds those edges, especially the fine edge, A LOT better. The HAP40 in practice is barely an improvement over SG2 in the way it keeps a fine edge. The ZDP is very easily noticeably ahead. So overall, unless you're buying this knife with the intention of doing a custom grind on it, thinning it yourself, I'd get the ZDP every single time. Also at 68 rc the HAP40 is extremely prone to straight up rust. Don't think this thing is semi-stainless, no, you need to treat it like it's carbon steel. It will rust out in 20 minutes if you leave it bloody. For the flatter K tip type that you can do more veg work and chopping, I guess HAP40 could make sense. 99 out of 100 cases though, you're better off with the ZDP and vastly so.
@thaknobodi Жыл бұрын
Pretty good dice on that jumbo sweet onion
@sonkekoster3105 Жыл бұрын
short, quick and excelent!
@leandro8649 Жыл бұрын
hello, I said that , I'm a cook , I work in the Brazilian navy. I'm looking for a good Japanese knife to use, one that has a blade that doesn't stick to food, especially potatoes. You seem to have a lot of experience. what knife tips do you give me. 
@agibson2005 Жыл бұрын
Hi no problem. Hmm you would like a knife that is convex edge. That will help with release
@UseVisine Жыл бұрын
Nice Doxa there buddy!:-)
@loay5639 Жыл бұрын
Hi , what do you think about edge grain cutting boards?How do they compare with endgrain in edge retention? Endgrain boards are the most recommended but i'm afraid of warping
@agibson2005 Жыл бұрын
Hi! They are great. More surface area for glue so lower chance of twisting. End grain are ok but can warp more and aren't as edge friendly. Just don't put in dishwasher and you'll be ok
@loay5639 Жыл бұрын
@@agibson2005 oh that's different from what i read in knife forums i thought that endgrain are more edge friendly because the knife go through fibers not cutting the fibers, there's just one article from america's test kitchen that say there's no difference and your old videos using edge grain board, Another question does any wood work because I'm not from us and maple here is way too expensive.
@agibson2005 Жыл бұрын
@@loay5639 cherry, maple, walnut all kinds. Check Etsy and just make sure it's not treated or such
@jeffhicks8428 Жыл бұрын
There is ZERO difference in edge retention. This is an evidence free myth that everyone just blindly repeats because someone selling end grain boards said it one time. Do yourself a favor and ask for EVIDENCE next time before you believe something. Or better yet, it's not hard to test it for yourself. Try it and see what you find. The same type of wood you will find there is zero relevant difference in how quickly end vs edge grain will dull the knife. What matters much more is picking a good type of wood and a good quality cutting board. Personally, I have both end and edge and both have pros and cons. Edge is overall better and will be easier to maintain and less work and more robust. The end grain does have benefits also in that some of them are very pretty. Buy good quality stuff, don't go cheapo on it. You will regret it. Edge grain I like teak a lot. I also like Walnut. End grain I like maple, walnut, etc.. even tigerwood, which is quite a bit harder, but some of them look very nice and for end grain isn't terrible in performance either. Acadia wood is trash. Do not buy some cheap end grain acadia board.
@BigThumpr1 Жыл бұрын
I wouldnt recommend any type of solid wood cutting board. Any time you go up to the higher Rockwell knives, or regular knives, there’s the possibility of dragging the edge on wood which given the type of heat treat done, could have adverse affects on the edge. Would highly recommend a Hasegawa or an Asahi rubber mat. Look them up, while not aesthetically attractive like a nice wood block, there’s a reason that all of your top Japanese restaurants use them as opposed to wood. One being you won’t damage the edge or dull the edge, there’s no maintenance like oiling, they are anti bacterial and they don’t warp. They are not the cheap plastic cutting boards, these things are amazing. Will never go back to a wood block again.
@noobwardo4710 Жыл бұрын
Hey Aaron, Would you take this knife over the Konosuke HD2 240mm Gyuto?
@agibson2005 Жыл бұрын
Hmm. Probably the Hap40 just because of lot better retention
@tigerchen9966 Жыл бұрын
Just comment before watching Excited About your updates
@noobwardo4710 Жыл бұрын
Is this your most favorite knife you have ever used? I have been looking for a laser myself.
@agibson2005 Жыл бұрын
My favorite would be my honyaki I had owned or my M4
@Serenewave777 Жыл бұрын
@@agibson2005 What knife is the M4?
@jeffhicks8428 Жыл бұрын
No. This knife in ZDP however is a contender for best workhorse ever. This thing is nowhere near laser. Good luck finding any HAP40 or even ZDP knives that are lasers. HAP40 you just wont find because the steel is very prone to warping. It's not intended for knives. Overall not a good steel choice after extensive testing. ZDP on the other hand, amazing for kitchen knives. Not many knives that are made with it and they're all expensive, and very few are approaching laser territory. The sukenari is firmly a workhorse. In fact the Zwilling line of ZDP knives, not the miyabi but the zwilling labeled version is much closer to a laser. It's not a good knife though because the handle is a literal brick. I have a custom ordered TF Denka that is a ground very very thin and that thing is my favorite knife. ZDP feels a lot like the steel on that except the ZDP stays sharp like several times better, but also takes several times the effort to resharpen. But just to be clear it's very easily takes great edges, one just takes an equal amount more work for how how much longer it holds the edge. HAP40 is dog poop to sharpen, it's not nice.
@Serenewave777 Жыл бұрын
@@jeffhicks8428 Where are you getting this information from? This knife in the video is near a laser actually, 2.2-2.3mm at the spine with a decent grind. I'm not sure what else you would consider a laser. The reason you won't find very thin HAP40 or even ZDP-189 is because of the carbide type and carbide volume present in both of those steels which lead to higher wear resistance which means more time and abrasives are needed to grind them. Also, they're relatively brittle steels, and they're usually upper 60s HRC which leads to even less toughness. Making a production knife made out of these steels that is super thin behind the edge is just asking for the blades to get a chippy reputation. All stainless or semi-stainless steels can be prone to warping, that's one of the benefits of plate quenching that's often used for stainless steels. HAP40 also has a much better range of qualities for kitchen knives than ZDP-189. Both require diamond abrasives to really get a crisp apex with the vanadium carbides on the HAP40 and the big and numerous chromium carbides in the ZDP-189. Again, I'm not sure where you're getting this information that ZDP-189 is great for kitchen knives and HAP-40 is terrible. ZDP-189 is also nothing like the Aogami Super used on the Denka line. If you have any resources to substantiate your claims, I'd be interested to see them