We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Sun Feb 09, 2014 9:26 am
Hello Mark and Susan;
Hope business is good, I've been a customer of yours before and still love my knives, rods and stones that got from you in past occasions.
The reason of this email is cause i'm in the middle of deciding in between 2 knives, 2 different prices but of course that it gets to my goals, i bought from you before a Moritaka gyuto, which is an amazing laser, though i think it's time to get something different, i need something that can keep an edge and to be honest im looking for some eye candy and leave a bit the aogami super steel cause its been giving me troubles browning foods.
Im interested in the saji damascus 210mm(r2 steel) that u currently have, i was looking at the richmond damascus 210mm which as well it looks it can get a wicked edge, though i wanted your opinion about r 2 steel, i found many internet opinions though i think i can rely more on your experience since u get to test so many of 'em. i currently have a shun premier as my backup (and a couple other shun knives) but im about to sell them since i think im past by those ones....
Hoping to hear back from u
Sun Feb 09, 2014 9:36 am
I have had some experience with R2 steel. Made by takamura but none the less.
This steel is very nice. It's my go to for prep work as it can hold a very acute edge just like AS, but the full stainless is an awesome feature.
I like AS a little bit better, but the R2 would be a very close second.
Sun Feb 09, 2014 10:38 am
I been using a Kamo 240 R2 gyuto for a few months and it's still on the original edge. I strop it each time I use it. Very pleased with the knife and the R2 blade.
Powered by phpBB © phpBB Group.
phpBB Mobile / SEO by Artodia.