Mon Oct 07, 2013 5:03 am
All I can comment is that R2 steel is great.
Takes & holds an exceptionally keen edge, while being very easy to sharpen/touch up.
Third from left
Mon Oct 07, 2013 1:45 pm
Got any specs on this knife?
It just came in and we're the only one in the country that is carrying it. The grinds are excellent on the knife and the damascus is unique and really nice looking. One of my better finds from my Japan trip. I'll have specs on the Kamo later today.
We've been getting in a ton of really cool stuff lately. I'm not sure if you guys check our new arrivals section but I keep it up to date usually a few times a week:http://www.chefknivestogo.com/newarrivals.html
Mon Oct 07, 2013 6:03 pm
Any idea what the HRC is on this knife?
Mon Oct 07, 2013 11:55 pm
Shigeki confirmed that R2 = SG2 a while back. In general, good steel, but steel is only half the story. If the HT and maker are good, then the knife will perform very well. If not, then it won't.
I've been using my saji r2 daily since July and it hasn't needed sharpening after the initial edge, so R2 definitely has great potential, but I don't know anything about this maker.
Tue Oct 08, 2013 7:06 pm
kirkystyle wrote:Is r2 steel reactive?
No it's stainless powdered steel and it's not reactive.
Tue Oct 08, 2013 7:07 pm
I updated the info on the page and provided specs. http://www.chefknivestogo.com/kar2gy21.html