I've never seen this particular knife....so I'm going to comment on R-2 only.
I've found nearly all powdered steels like R-2 to be somewhat more difficult to sharpen than say white, or AEB-L, or 52100. I feel as though the alloying of these steels makes them retain burr's more tenaciously than less alloyed steels.
They aren't that much more difficult to grind away....especially in a thin cross-section like a kitchen knife. Now, if you had to do some serious thinning...that could be different. But normal sharpening....the grinding portion isn't really at all difficult.
If you've never owned a powdered steel knife, you should try one. These seem quite opportune at that price point too. Powdered steels tend to loose their initial sharpness a touch....then stay sharp for a long time.....typically longer than steels like white, AEBL, etc.
p.s. I've risked death many times....and lived.