How do the blazen and fukakuryu lines compare? Is the blazen more difficult to sharpen? Does the blazen have better food release? Is the fukakuryu just a slightly flashier reskin? Maybe a comparison of the 240mm gyutos would be cool for you guys to do?
I was checking these out last night. After purchasing my Nigara Homono tsuchime kiritsuke nakiri in SG2 with the western grip! I'm one happy boy over here. I remember liking a Ryusen Ryu model of some form. And I remember thinking I would name it Adukin like the move from street fighter.
Is that the one with a copper/stainless Damascus? If so awesome pick! That thing would make me feel the power of Thor as I held it outstretched in my hand with my eyes closed @ the chopping block. Then my mind would switch to that 80's song "I've got the power" and I would settle down for some wet work. I just ordered a Nigara homono tsuchime kiritsuke nakiri in SG2 with the western grip last night. I keep wanting to call it sea turtle because the handle reminds me of the tropics, but having a sea turtle knife sounds bad... plus, it's a nakiri. I'm currently stuck on salad turtle. It makes more sense since I'm not the fastest prep cook! Saladbane has a more old-school feel though! Still a work in progress... Feel free to throw out a name or two!
Woo carbon steel! That's next level for me. I'm permanently stuck in stainless land. Loving SG2 until CPM magnacut gets picked up by Japanese knife makers. Though it might disturb the aogomi market if it did. It's the first stainless steel that I've heard touted as comparable to aogomi white or blue. But it's new metal, it's going to be a decade or so before we see it. Or so I've been told. I'm keeping my eyes out.
Just came back because i had info for you! His favorite petty uses aogomi super with a stainless cladding and a tsuchime finish with a western style handle. Its the Toasichi Bright 135mm.
@@brandonhoffman4712 I already have a Santoku with SG2 and it’s already super sharp but I wanted to try the next level. Thanks for your information but I was more looking for Bunka or Gyuto
@leonkrtzr1243 compared to SG2 Aogami super is similar in some ways and not in others. Aogami super should reach a smoother finish and cutting feel, but not by a whole lot. Aogami super can only get 1 or 2 points harder depending on the heat treat and has a similar low-end hardness. Aogami super will be easier to sharpen. The only real drawback is the lack of corrosion resistance. I don't know this tubers choices, but my choice for chef knife of the future is either a Nigara, Yu Kurosaki, or Takeshi. All of which offer aogami super options. The Nigara might be the most delicate of the bunch, I tend to see them with special warnings. Another company I like is Moritaka, which also has some supers. Salute! Hope you find an edge you love. Personally, I'm a sucker for a Western/yo handle on my larger main knives. I know it weights the balance rearward more. To me, this makes the blade tip more nimble and more precise than a blade weighted design, allowing me more confidence with larger blades. It also survives longer and will probably outlive me. I prefer the balance of a Japanese/wa handle on smaller blades like the petty, or a slicing knife like sujihiki or yanagiba. These blades endure less use and force application @ handle/hitting chopping board. I feel like the traditional handle lives better on these knives. Also for a slicer I think a blade biased balance can be considered key. I care less about a nimble tip on a slicer, I tend to begin my cut near the heel on a slicer or middle.
Just got that Bonten series 270mm Sujihiki for Christmas, absolutely stunning knife, pretty sure it's the exact one from this video
I'm looking to buy that exact knife. If you have any words to say about it. please let me know. I'd love user feedback
Their grind is really nice, i got the new SOURYURIN 210 Gyuto. The vg10W steel feels like Shirogami on stone, easy to sharpen.
How do the blazen and fukakuryu lines compare? Is the blazen more difficult to sharpen? Does the blazen have better food release? Is the fukakuryu just a slightly flashier reskin? Maybe a comparison of the 240mm gyutos would be cool for you guys to do?
I was checking these out last night. After purchasing my Nigara Homono tsuchime kiritsuke nakiri in SG2 with the western grip! I'm one happy boy over here.
I remember liking a Ryusen Ryu model of some form. And I remember thinking I would name it Adukin like the move from street fighter.
Ryusen Blazen are my favorite knives of all time. Truly excellent workhorses
These are sweet i just bought a hatsukokoro rainbow last week dont know if i should butttt i really want to
Is that the one with a copper/stainless Damascus?
If so awesome pick! That thing would make me feel the power of Thor as I held it outstretched in my hand with my eyes closed @ the chopping block. Then my mind would switch to that 80's song "I've got the power" and I would settle down for some wet work.
I just ordered a Nigara homono tsuchime kiritsuke nakiri in SG2 with the western grip last night. I keep wanting to call it sea turtle because the handle reminds me of the tropics, but having a sea turtle knife sounds bad... plus, it's a nakiri. I'm currently stuck on salad turtle. It makes more sense since I'm not the fastest prep cook!
Saladbane has a more old-school feel though! Still a work in progress...
Feel free to throw out a name or two!
Hey could you show us your top 5 best performing Aogami Super Knives?
Woo carbon steel! That's next level for me. I'm permanently stuck in stainless land. Loving SG2 until CPM magnacut gets picked up by Japanese knife makers. Though it might disturb the aogomi market if it did. It's the first stainless steel that I've heard touted as comparable to aogomi white or blue.
But it's new metal, it's going to be a decade or so before we see it. Or so I've been told. I'm keeping my eyes out.
Just came back because i had info for you!
His favorite petty uses aogomi super with a stainless cladding and a tsuchime finish with a western style handle. Its the Toasichi Bright 135mm.
@@brandonhoffman4712 I already have a Santoku with SG2 and it’s already super sharp but I wanted to try the next level. Thanks for your information but I was more looking for Bunka or Gyuto
@leonkrtzr1243 compared to SG2 Aogami super is similar in some ways and not in others.
Aogami super should reach a smoother finish and cutting feel, but not by a whole lot. Aogami super can only get 1 or 2 points harder depending on the heat treat and has a similar low-end hardness. Aogami super will be easier to sharpen. The only real drawback is the lack of corrosion resistance.
I don't know this tubers choices, but my choice for chef knife of the future is either a Nigara, Yu Kurosaki, or Takeshi. All of which offer aogami super options. The Nigara might be the most delicate of the bunch, I tend to see them with special warnings. Another company I like is Moritaka, which also has some supers.
Salute! Hope you find an edge you love.
Personally, I'm a sucker for a Western/yo handle on my larger main knives. I know it weights the balance rearward more. To me, this makes the blade tip more nimble and more precise than a blade weighted design, allowing me more confidence with larger blades. It also survives longer and will probably outlive me. I prefer the balance of a Japanese/wa handle on smaller blades like the petty, or a slicing knife like sujihiki or yanagiba. These blades endure less use and force application @ handle/hitting chopping board. I feel like the traditional handle lives better on these knives. Also for a slicer I think a blade biased balance can be considered key. I care less about a nimble tip on a slicer, I tend to begin my cut near the heel on a slicer or middle.
Very nice!