Shiro Kamo SG2 Knives Kanjo R2 Kobayashi Knives Kurosaki Senko Kurosaki R2 Shizuku Makoto Sakura SG2 For one, higher carbon allows for a sharper cutting edge. Traditional forge-smith & Master craftsman, Takeshi Saji, was born in Takefu (Fukui Prefecture) in 1948; a City that is famous . R2 is a PM steel produced by Kobe Steel Japan (Kobelco). Blue Steel and Aogami Super Kitchen Knife Blades. The most common powder steels in japanese knife making are SG2/R2 (Super Gold 2/R2), ZDP189 and HAP40, with ZDP-189 bursting onto the scene in the last decade as being the go-to powder steel of choice for high end chef knives. It is our honor to supply the best Japanese knives, knife sets, kitchen tools and tableware. It really depends on what use you have for the knife and your desires for sharpening, edge retention and blade characteristics. The most famous type of steel is 12C27. A knife made from R2 will resist corrosion much better than one made from AS. The lower end of this spectrum will give you a steel that is very durable, meaning it is not likely to chip. Damascus. Steel Type R2 / SG2 HAP40 Aogami Super VG10 . Gyuto. Aogami Super is a high-performance Blue Steel, that is a bit more stain resistant and offers the best edge retention of the group. SG-2 (R2) VS Aogami Super (Blue Super) Apr 21, 2015 21:08:01 GMT 1. But if you are negligent or just to rough around the cutting board you will be in trouble. Blades with no cladding may be composed entirely of one of these steels. Save $20. For premium cutlery and knives, the higher carbon content is typically better. Shibata Koutetsu SG2 Ko-Bunka 135mm (5.3") At least on paper. Yu Kurosaki SHIZUKU series are crafted out of SG2 (Super Gold 2 or R2) micro carbide powder stainless steel, one of the hardest blade steel in the world, which provides excellent rust resistance and a long-lasting edge as well as its beautifulness.The blade surface has unique & artistic SHIZUKU hammered texture which conjures droplets of beating rain.The handle is made of Octagonal-shaped . high carbon steel. A 210mm gyuto is by far one of our most popular knife styles and length. Blue Steel Honyaki Byakko Kasumitogi UX10 440 . 71 products Yoshihiro Aogami Super Gyuto with Magnolia Buffalo Horn Handle From $189.00 5.0 Sold Out Yoshihiro Aogami Super 165mm Santoku with Magnolia Buffalo Horn Handle $159.00 4.7 Sold Out Yoshihiro Aogami Super 135mm Petty with Magnolia Buffalo Horn Handle $119.00 4.0 Sold Out The higher the carbon content, the higher the hardness (HRC). Moving on to blue steels, Blue #2 is a bit tougher, meaning it is less prone to edge damage and known for superior edge retention. For one, higher carbon allows for a sharper cutting edge. Aogami Super; Aogami #2; Shirogami #1; Shirogami #2; Ginsan; VG-10; VG-1 Gold; HAP40; ATS-314; ZDP-189; Blade Composition. We think it holds the potential to become one of the best steels on the market for the production of high quality kitchen knives. On Sale . This Hitachi made steel rates harder than all of those! Stainless Steel (Easy) Stainless Clad (Moderate) Iron Clad (Difficult) New Arrivals; Best Sellers; Custom Handles; . . Aogami does have the added benefit of corrosion resistance in addition to the durability which can lead to a longer life, but it is very similar to Shirogami in that it does need to be wiped down and dried after use. JKC Aogami See Collection JKC AUS8 Collection TOP CATEGORIES. This means a super high hardness, extreme sharpness and edge retention, but it also comes with an extremely high failure rate. Sharpening - 3/5 which is a very good score for a stainless steel. This knife is similar to a stainless clad Aogami Super knife with a laser grind. It typically holds a Rockwell rating of the range 60-63 HRC and carbon content generally varies between 1.05% to 1.15%. R2 is a good quality stainless cutlery steel. 165mm. . In this case its super blue steel, also known as Aogami Super Blue. For me R2 last the edge longest, sharpen also hardest, Aogami steel hold the toothy edge better then R2. A ubiquitous high-end stainless steel that became popular in the 1990s, ATS-34 is a high carbon and chromium stainless steel that contains molybdenum to increase hardness. Aogami Super is extra special, as the addition of chromium slows rusting and the m Steel is a compound of iron and carbon. All Carbon Steel Knives. ), literally meaning 'beef knife'. Takeshi Saji. Super Gold 2 (SG2) / R2 Aogami / Blue Steel Aogami / Blue Super Shirogami / White Steel Cobalt Special 10A / AUS10 ZDP189 . The long blade of the sujihiki is ideal for thinly carving cooked meats and slicing terrines and pats. The ability to accept and hold the sharpest of edges is one of the best attributes of Aogami Super knives. Super fast Thermapen One Thermometer by ETI (Black) . Yu Kurosaki Fujin R2 Gyuto 210 mm. HAP40 is a semi stainless, Powdered High Speed Steel that takes and holds an edge better than any other steel available on our site. Such as the anryu hammer knives along with the Makoto as ryusei and harukaze as . HRC of 64 : 65, which offers excellent edge retention and cutting ability. It is regarded as a multi-use knife that is adept at cutting, chopping, slicing, dicing and mincing foods such as meat, fish, vegetables and herbs. Stainless - R2/SG2: Powdered High Speed Steel Knives $$$$ Stainless - Ginsan: Silver3 Steel Knives $$$ Stainless - VG10 Steel Knives $$ . high carbon steel. New. I used AS/A2/R2. With a core steel of Aogami Super (Blue Super Steel) which delivers incredible sharpness and edge retention, Moritaka-san's kurouchi finish is in our opinion one of the more distinguishable ones around. Answer (1 of 9): Marble is lovely - and a lousy choice for a kitchen. Stainless Steel - Contains a lot of chrome and it has resistance to oxidation. T o be classified as high-carbon steel, it needs to have anywhere from 0.6% to 1.7% carbon by weight. Honestly Aogami Super takes the cake for me. captaincaed (____ ( (__________ ()~~~ Joined Aug 29, 2017 Messages 2,846 Reaction score Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge . Moving on to blue steels, Blue #2 is a bit tougher, meaning it is less prone to edge damage and known for superior edge retention. The out of box sharpness in unmatched. Bohler-Uddeholm Vanax 35 steel and Vanax 75 Steel, both have much higher Nitrogen content in them, 1.35% and 4.20% respectively and the knives out of those steels cost much less too. Knives (558) Sharpening (55) . It has very high edge retention like ZDP-189, but has less wear resistance making it much easier to sharpen. For the Eden Kanso Aogami knives 'number 2' is used with 1.2% carbon. White, Yellow, Blue & Super Blue Japanese steels are commonly known by the colour that the label wrapped around the steel happens to be (white, blue, super blue). Steel is a compound of iron and carbon. AUS 10 steel has a Rockwell rating of 58/60 HRC. Steel: containing 0.04 - 2% of carbon Carbon steel - It has a higher carbon content than stainless steel and harder than stainless steel. Aogami Super is a high-performance Blue Steel, that is a bit more stain resistant and offers the best edge retention of the group. The Henckels Miyabi line markets this steel under the name "MC66". Posts: 28. Blue Paper is made in 3 gradations: #2, #1 and Super. Answer (1 of 5): This is a very simple complex question. Kigami/Yellow-Series Steel "Better" steel compared to SK series, but worse than both, Aogami and Shirogami. Thanks to those additional carbides, Blue steel achieved higher durability than White steel. The Japanese Steel Manufacturer Hitachi makes the two most popular Carbon steels in use by Japanese blacksmiths called Aogami (Blue paper Steel) and Shirogami (White Paper Steel) with the colour referencing the colour of paper used to wrap and identify the steel and not the colour of the steel itself. 170mm. Browse through the whole R2/SG2 selection. The Cook's Edge. Super Gold 2 (SG2) / R2 Aogami / Blue Steel Aogami / Blue Super Shirogami / White Steel Cobalt Special 10A / AUS10 ZDP189 . They are: 215mm Takeda yanagiba, 240mm Kanehiro gyuto, 240mm Moritaka gyuto, and a 240mm Moritaka gyuto/kiritsuke. Japon Coeur en acier Aogami Super Blue. Still, 1000$+ price tag is very high for the knife of this steel. Stainless; . Blade length. Nakagawa Hamono Silver 3 Gyuto 240mm. Blue Paper Steel is better corrosion and chipping resistant than White Paper Steel, although it definitely is no stainless steel. Chef's Knife Gyuto Material: Blue Steel (AOGAMI #2) Clad Stainless Steel Weight: 167 g (5.9 oz) HRC: 61 Made in Japan From Bay Trade Japan Knife Store KC-922 . R2 Stainless Steel; Handle Type: Wood; Serie: Super Gold R2; Brand: Takamura Hamono; . Every piece is unique! Easy to sharpen and durable as a knife blade. Save $15.01. While staying at a very affordable price, the Sukenari Aogami Super is forged and water quenched to an extremely high hardness of HRC 65 (previously, the damascus version was even higher, more than HRC 66). It is also used for Honyaki knives for those seeking superlative quality. . 120mm. Posts: 448. Hitachi manufactures this steel and it contains abundant amounts of hard elements like W (Tungsten), Mo(molybdenum), V(Vanadium) & Co . #2. Nashiji. Masutani VG10 Damascus Western Nakiri 165mm $110.00 USD. Western Handles. Sakai Jikko "Aogami Super" Blue Super Steel Santoku Knife with Red Plywood handle (16.5cm) Sakai Jikko. Aogami #1Blue Paper SteelBlue Steel: Aogami #1 can be honed to a very keen edge but is less durable than Blue # 2: 63 - 65 HRC . R-2 (Kobelco) is a powder metallurgy 'super steel' that has become a popular knife steel because of its jaw-dropping cutting performance, excellent edge retention and high corrosion resistance. Period. De gr att stlet har ett vldigt hgt ntningsmotstnd och hller troligtvis upplevd skrpa betydligt mycket lngre n kolstl. Dec 13, 2008. $150.48. Premium Toishi Sharpening Stone Whetstone. Leave marble for the bathroom, or for a specialized kitchen use, like candy making. On Aluminum Oxide stones i find it much easier to sharpen Aogami super. "The Zakuri AS line of knives are constructed using the highest grade of carbon steel in the industry. Blade Finish. yanjj. 5.0 star rating 16 Reviews. It's easy to rust. there's not significant difference for me. SG2 / R2 Silver #3 / Ginsan . $725.00. $19999. The blade of this knife is made of R2 stainless, which is one of the best stainless steels on the market. Only carbon steels score higher here as they are easier to sharpen. And harder it is, the sharper it becomes. Shirogami/White-1 Hardest among the Hitachi steels,but lacks toughness. R2/SG2: Powdered steel with a consistent grain structure. 5.0. Sharpness - 3/5 on sharpness as it's hardness means it can hold a sharp edge, but not as sharp as some sharper stainless steels, like VG10. Out of Stock. 9"") Blade Thickness: 2. It has outstanding sharpness as well as a cutting-edge that is low maintenance. 210mm. We provide cutlery for some of the finest chefs, sushi chefs and restaurants in the world. Sakai Takayuki Aogami Super Kurouchi Hammered WA Japanese Chef's Gyuto Knife 240mm. This extremely fine grained steel is one of our favourite steels at the shop for it's ease of sharpening and low maintenance characteristics. Migaki. This is a high carbon steel which can rust, but takes a better edge and holds it longer than most stainless steel. A diving knife for underwater use, a pocket folder and a skinning knife all have different purposes and hence d. On Diamond I don't see any difference. Note: "more difficult" doesn't mean "difficult," But it will take longer and somewhat better technique to really get everything you can out of the edge. High steel knives are high-performance knives that must be kept dry to avoid rust and corrosion . Chefcallari. Yoshikazu Tanaka White #1 Damascus Gyuto 210mm. from $250.00 $273.90. The nakiri is hand-forged with Aogami Super core steel with stainless steel cladding, finished by a characterful kurouchi finish and an aesthetically-pleasing tsuchime finish. $154.99 $129.99. This means a super high hardness, extreme sharpness and edge retention, but it also comes with an extremely high failure rate. Haruyuki Goma Nakiri 165mm $148.00 USD. $739.00. Kanetsune KC-920 Aogami No.2 Steel Hammered Japanese Chef's Gyuto Knife 200mm. Made by Takefu Special Steel Company, VG-10 steel is a favorite of chefs for its balance as a hard working knife and durability in that its edge can withstand long shifts. Contains Carbon 1.3%, adding tungsten 1.5% and Chromium 0.4% to White steel.Rockwell Hardness 61-64 HRC. The main difference between them then is corrosion resistance. Haruyuki Shiso Nakiri 165mm $215.00 USD. Hand-forged steel with a straight pattern. Blue-1 steel/Aogami-1 Manufactured by Hitachi Metals,Ltd. If used properly, this is going to be your best friend for a long time. $649.00. VG10, VG-MAX, and SG2 are three different types of advanced super steels that Shun uses to make our blades. The difference is the carbon percentage. Aogami / Super blue The same steel as Blue-Super A; Shirogami / White-series. Aogami Super is a good quality non-stainless cutlery steel. but I like the Aogami more than R2 when handling raw meet, because I feel more toothier than R2? Beautifully grinded with superb thinness behind-edge and a refined kasumi polish, the excellent edge geometry and distal tapering ensure a sleek cutting performance. Takeda Stainless Aogami Super Banno Bunka 170mm (6.8") $290.00 Out of Stock. Quote. $7999. Yamamoto is one of the most noteworthy blacksmiths today. I use a 210 Takamura R2 steel laser for most of my tasks, and I have huge hands that can handle anything. 3m Depends on your stones tbh. Aogami Super is known as the king of carbon steels and is held in high regard by most knife lovers and users. Check out all kitchen knives with 440C and 440A steel Sandvik 12C27 and 14C28N Sandvik is a producer of different stainless types of steel. The Bunka (Bunka Bocho) is a versatile general-purpose Japanese knife. If you take the recipe for Aogami #1 or #2 and tweak it a bit you can make a really special steel called Super Blue steel. . It is also known as SG2 (Special Gold 2) when it is marked with Takefu Specialty Steel. I just got it today. $550.00. Masutani VG1 Tsuchime Western Nakiri 165mm $100.00 USD. It is soft, reacts readily to acids (and suffers damage) and stains easily. Whetstone Knife Sharpener - 8.000 Grit - KITAYAMA. Super Blue Steel is the best steel for a Japanese knife, . Aogami; AUS 8 & AUS 10; Blue Steel; Blue Super; D2; Damascus; 52100; Ginsan; HAP 40; Molybdenum; Powdered Steel; R2; S30 & S35; SG2; Shirogami; SLD; Swedish Steel; VG1 . Unlike Cowry X and ZDP-189, kitchen knives made of R2 steel are far more available on the market. Blue steel or Aogami Blue steel comes in two forms, primarily referred to as Blue steel #1 and 2. Kei Kobayashi R2 Special Finished CS Japanese Chef's Gyuto Knife 210mm with Red Lacquered Wood Handle. SG-2/R2 is a good steel, but all PM steels still have large carbides. I have chef's knives made of all the steels that were mentioned already, in earlier posts: ZDP-189, SG-2/R2, and, Aogami Super or Super Blue. Bunka Knives. $195.00 USD. Retention - 4/5 as it's hardness retains it sharpness very well. This is considered to be just about the best mix found for high carbon steel for knife making. Composition Comparison Graph For The Knife Steels Hitachi Aogami Super, Daido Cowry-X, Bohler-Uddeholm M390, Kobelco Steel R2, GSB Acero R2, Takefu VG-10, Takefu VG10, Hitachi ZDP-189, Hitachi ZDP189 Version 4.36 -aogami-super-stainless-cladding-by-kurosaki/ has the stainless clad version of roughly the same knife for about the same price after shipping from AUS . This steel is very hard and also very tough. This grade of stainless holds a good edge but can be difficult to sharpen because of its high hardness. Spec: Has great edge retention and is surprisingly easy to sharpen. Shun and Fallkniven are two of the more popular makers using this steel in their production lines. 59,00 49,00. . You'll find that a knife with a Powder steel core is more expensive than most others, and for good reason! Yu Kurosaki Fujin R2 Gyuto 210 mm. Both Shirogami 1 and Aogami 1 have the same Carbon . As with all laser grinds this makes them more prone to chipping. R2/SG2 Powder Steel SG2 is super hard, can get mega sharp, and it holds an edge like carbon steel, but it's stainless. . Mileage may vary of course. That makes the steel slightly less traditional, but improves the characteristics. You will typically see knives in the range from 52 to 68 HRC. You will find our products in use at Daniel, Cosme, Le Coucou, Contra, The Grill, Rose's Luxury, Pineapple & Pearls, Fork, Spoon & Stable, Rustic Canyon, State . Shirogami/White-2 Tougher than S/W-1 but as not much Carbon content, thus slightly less hard. Typically the steel has an HRC of 60-61. I was oringally looking at sg2 steel now I'm looking at aogami super or aogami 2 steel. Japanese petty Knife - KOUTETSU SHIBATA - Aogami Super Serie - Size: 13,5cm. Thankfully, unlike Cowry X and ZDP-189, kitchen knives made in R-2 steel are far more available on the market. "The Zakuri AS line of knives are constructed using the highest grade of carbon steel in the industry. If treated properly, the value, fit and finish of this knife are unmatched. I had not heard of this brand knife or this stainless steel before; rated at HRc 68-69. Common powder steel seen in knives are SG2, R2, ZDP189, SRS-15, HAP-40, to name a few. Premium Collection R2 Powder steel blade 133 layers blade CRYODUR ice-hardened Hardness HRC 65+ /- 1 Maple wood handle Steel end-cap & handle mosaic pin Made by MIYABI in Japan Add to cart . Steel: Aogami #2. . All kitchen knives should be washed by hand and dried promptly after use. Handle Type. Yu Kurosaki "Senko" R2/SG2 270mm Sujihiki with Stabilized Wood / Polished Navy Acrylic Handle. May 21, 2019 #4 benuser. The Cook's Edge. T o be classified as high-carbon steel, it needs to have anywhere from 0.6% to 1.7% carbon by weight. A Japanese chef's knife is known as a gyuto ( gyt? In blades with Damascus cladding, the cutting core the inner layer of steel that actually does the cutting may be made of one of these advanced steels. Yoshihiro Mizu Yaki Blue High Carbon Steel #1 Kurouchi Sujihiki Slicer Chef Knife with Shitan Wood Handle. ATS-34 has good corrosion resistance, though not as high as the 400 . His knife-shaped fish bone was awarded a prize in the 2013 All Nippon Knife Show in Kobe. Nackdelen r att det kan ta lite lngre tid att vssa. The Bunka, along with the Gyuto and the Santoku, is often recommended as a stylish alternative to the classic . The ability to accept and hold the sharpest of edges is one of the best attributes of Aogami Super knives. For premium cutlery and knives, the higher carbon content is typically better. R2 will hold an edge longer than either, but it's a lot more difficult to sharpen and may not feel as sharp as easily as the carbon steels. Fujimoto Hammer Tone SLD Nakiri 165mm. aogami super steel or as, is steel that is composed of a high percentage of carbon, chrome which increases the hardness of the blade along with over all toughness and corrosion resistance, manganese, which adds to the further wear resistance, molybdenum which helps in maintaining the steels strength during heating, phosphorus, sulfur, silicon, $72.68. Takamura R2 has an edge that is super thin and super sharp. Aogami/Super blue The same steel as Blue-Super A; Shirogami/White-series. HAP40 is so much harder to strop and while the edge holds longer it usually needs some stone to bring back to hair popping sharpness while AS just needs a strop, and HAP40 is annoying to sharpen as well a lot less forgiving than AS. This steel is also called R-2 steel. Generally speaking, the higher the number, the harder the steel. All Stainless Steel Knives. It seems that there are some real benefits with Super Aogomai, vs. white steel . Any good chef will tell you to buy a quality Gyuto first, and build the the rest of your knife kit around it. Good wear resistance and relatively good toughness too. Tetsujin Hamono "Metal Flow" Kiritsuke Gyuto 210mm. He manufactures kitchen knives to short swords and uses a selection of stainless steel like VG10 Damascus, or Shirogami and Aogami. Japanese steels usually range between 58 - 68 HRC, while most Western steels don't surpass 59 HRC. While staying at a very affordable price, the Sukenari Aogami Super is forged and water quenched to an extremely high hardness of HRC 65 (previously, the damascus version was even higher, more than HRC 66). A classic Yoshimi Kato (Kintaro) K-tip Gyuto 240mm in R2/SG2 steel. The sujihiki (or sujibiki) is a Japanese-style slicing knife with a thinner, sharper edge than Western versions. Shirogami / White-1 The hardest of hitachi . Its blade resembles a flatter version of a French chef's knife. Aogami Super is known as the king of carbon steels and is held in high regard by most knife lovers and users. Maybe that 700 years of history has something to do with it. Yu Kurosaki "Senko" R2/SG2 240mm Kiritsuke Sujihiki with Polished Flowing Amber and Amethyst Acrylic Handle. . Blue (Aogami) Super Carbon R2/SG2 Stainless Blue (Aogami) No.2 Carbon Blue (Aogami) No.1 Carbon . Chef's Knife Gyuto Material: Blue Steel (AOGAMI #2) Clad Stainless Steel Weight: 167 g (5.9 oz) HRC: 61 Made in Japan From Bay Trade Japan Knife Store KC-922 . Creating unique kitchen knives with ingenious ideas and traditional technology in overwhelming power. It's rapidly becoming a favorite for users and makers .There was a recent post about favorite steels and CPM154 was mentioned very often. The typical length of Sujihiki ranges between 210mm to 300mm (8.3 to 12 inch), where 270mm and 300 mm are the most commom length . The piece is made of 9Cr18Mov as core steel and a softer rust-resistant layer (430 stainless steel. Granite (natural stone of any variety) is lovely, durable and easy. 101 products. 440A has a carbon percentage between 0.60% and 0.75%. Great for industrial applications with its abrasion resistance, a bit . 180mm. Top. Sold Out. 208 94 . The thin edges will chip easier than other knives but they will also cut better than other knives. Blank steel 9Cr18Mov "Sanmai" 3 layer, stainless steel (320*50*2,5 mm) Traditional sanmai forged knife steel, 3 layers. R2 (SG2) is powder metallurgy 'super steel' that has become popular knife steel because of its cutting performance, excellent edge retention and high corrosion resistance. Leaving either metal in water will lead to corrosion and potentially rusting. $239.00. New. $262.99 $224.99. Yu Kurosaki "Senko" R2/SG2 165mm Nakiri. CPM154 is not as wear resistant as S30V but fairly close.A bit better than VG-10 and better than A-2. Echizen Blacksmith, Takeshi Saji is the leading knife maker in Takefu city, another town of cutlery. R2 Stainless Steel. Examples of Aogami Super forging can be found in our Takeda and Shibata AS collections. (1 layer each. / . Yoshihiro VG-10 46 Layers Hammered Damascus Gyuto Japanese Chefs Knife (Octagonal Shitan Rosewood Handle) $17999. 440C has a higher carbon content between 0.95% and 1.2%. Regular price $522 .