Enso SG2 Kiritsuke review after 2 years of use
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- Опубликовано: 13 окт 2024
- Purchase here:
Enso: amzn.to/3s8UBce
Yoshiro: amzn.to/2Ld4Iwa
Constructed of Japanese SG2 Micro Carbide powder stainless steel, Japanese kanji is hand engraved on the blade; 63 Rockwell Hardness
101 layer stainless steel Damascus construction with SG2 steel core
Black canvas micarta handle with 18/10 stainless steel bolster and engraved end cap, red spacers and Samurai Crest; enclosed full tang handle construction ensures strength, durability and balance
Approximately 12° blade angle
Double-bevel edge for both right and left-handed use
Handcrafted in Seki City, Japan with a lifetime warranty
I replaced a huge 20+ Henckel set with a 5 piece Enso SG2 set a couple years ago and I have no regrets, even the sound they make coming out of the block is different - absolutely phenomenal knives.
100% It’s truly a different experience if you’ve never used knives of this caliber before.
Wow a year and 9 months with no sharpening and its still that sharp. Crazy. I just ordered the SG2 cleaver and I'm excited. Great review.
Enjoy it! Vg10 is great but SG2 is on a completely different level.
@@AGuThing I realised that the SG2 with its edge retention is really top notch. Somehow makes up for its hefty price tag. I've never seen an SG2 for less than $200 dollars.
Jakeylicious7891 Yeah, in my opinion, if you have the means, springing for the sg2 is worth it. Insane edge retention, but it also cuts differently, truly like a laser.
Just sharpened my mom’s. She got it before covid and has used almost no other knife. After over a year it was beautiful, but I tuned it up. I did see a nick in the blade. She said she’s cut some frozen food which I suggested she should not. I referred her to a Chicago cutlery knife instead. Anyway, I’m a fan of sg2, I’d love to see more.
Agreed. VG10 is great but SG2 is definitely on a different level. Gave my mom a VG10 knife once, never going to give her another high Rockwell knife. No matter how many times she promises to take care of it as instructed I find it in the sink under a pile of dishes every time I go over 🤦♂️
Glad to find an actual video review of these. Wondered what other people thought. Fun fact, since these are made by Yaxell they are basically the same knife as their Gou and Super Gou lines.
Yup, exactly! I was actually eyeing the Yaxell super gou kiritsuke but cutlery and more had a big sale on the Ensō line so I hopped on this one.
@@AGuThing how do you like it so far?
707SonomaComa I love it. Definitely one of my favorites to use.
SG2 is a higher end steel than VG10. Both capable steels - SG2 is known for its edge retention.
You should get a black ceramic rod like the Mac for these much harder Japanese steels, I absolutely love mine...
I used a Chef's knife for 7 years, then I switched to a Santoku design and have been using it for 3 years. In respect to blade design I rarely miss the Chef knife lines, I do much more work with vegetables than meat. When I need a point I often find myself reaching for a boning knife. I was trained with the Chef knife but find it is not as versatile for my style of cutting and the foods I cut most often. Am I missing something or am I thinking along the right lines? Several of my mentors literally have suitcases of knives, which I find absolutely wasteful in everyway possible.
Agreed. A flatter profile suits my cutting style and use more than a bellied chefs knife as well. I’d say a knife like this covers 90% of my usage and a paring knife covers another 5% as i mostly work with vegetables or boneless meat. The only time I reach for my old Wusthof chefs knife is for when breaking down a chicken or similar task with bones as this knife would easily chip.
Great video, thank you for sharing your knowledge, God Bless
My pleasure! Glad you enjoyed the video.
Based on my experience, it seems this video is more of a review of your ceramic honing rod, and not the knife itself. Without it, I think this knive would be quite dull by now. Just my opinion.
You’re absolutely correct that without the honing rod it wouldn’t be as sharp. However I use this same process on all my knives and even with ceramic honing rod, my VG10 blades need sharpening significantly more often than this. And my henckels and Wusthof need sharpening even more frequently.
Very interesting that you havent sharpened in 2 years!, I sharpen my knife every 3 weeks max
I’m sure you use it much more than I do! Lol. This knife gets used to prep 1 meal, maybe 3-4 days a week.
I totally get the "feel bad" using it thing. I don't have your knife skills but bought my first descent knives about 2 years ago. It was a set of zwilling pro's. I didn't anticipate knives becoming a hobby, just wanted something nice as a home cook. Next thing you know a set of shun kajis. I rarely use the kajis and even my zwillings that are on the counter I find using an cheap junk no name santoku bc I don't worry about it. I just bought a shun premier kiritske as a Christmas present for a family member, do you find them as versatile as a regular chefs knife? Thanks
Haha yeah, once you get your first “nice” knife, collecting them can become addictive. I find the kiritsuke to be just as versatile as a regular chefs knife and personally I prefer the flatter profile as it’s a better match for my cutting style.
@@AGuThing awesome thank you, it is such a cool looking knife design and know my brother will love it. He does a lot of entertaining and doesn't really have a good knife. I love the design, so cool looking, Guess I'm going to have to find one for me next, thanks again and Merry Christmas
@@docsspot my pleasure, merry Christmas to you and your fam as well!
Have you noticed a difference in cutting performance between vg10 and sg2 or is the only difference edge retention? I have a gyuto and the bunka from the hd line and i want a cleaver and kiritsuke but i wonder is the sg2 worth the extra money for someone like myself who doesn't mind sharpening.
You do notice a difference. With the sg2 knives you can achieve a noticeably keener edge. Even sharpened at the same angles, the sg2 cuts more aggressively. You can feel this most clearly when cutting on a plastic board, the sg2 cuts deeper into the plastic readily and you can feel it stick slightly. I hate that feeling so never use my sg2’s on plastic. Whether that’s worth the extra money is really up to you. I still like VG10 and have never wished one of my VG10 knives was sharper or was made if sg2 while using them. But you do notice a difference.
@@AGuThing Cool. Thanks.
For a cleaver I don’t know that the hard powdered steel would be a good idea. Particularly if you use it anywhere around bones. It would chip easily.
@@trappenweisseguy27 Of course not on bones. I have a walmart cleaver for that. It's more like the Chinese vegetable cleaver which is much thinner than a butcher's cleaver. It's basically a tall nakiri.
@@jamescampbell9699 HA! HA! HA! HA! I have a Ross cleaver as a beater knife.
do you need to keep dry right away after use/wash? how does it stand up to rust.. like VG10?
Similar to VG-10 in terms of rust and stain resistance. It is a stainless steel and will not stain immediately like carbon steel.
So what would you recommend for a natural rock-cutter who tends to move his blade sideways during the rocking Motion?
I’d stick with something that’s 56-58 HRC. If you like Japanese knives, Global has some good offerings that are great values. The profile, balance, and fit will depend on your personal preference, but most Global has a pretty diverse selection.
I have a Bunka from this series. How does this differ? Would you recommend both?
It’s most likely the same knife, just labeled differently in different markets. I’m actuality, though mine was labeled a kiritsuke, by definition it is a bunka. A true kiritsuke is a single bevel where a bunka has a similar profile but is sharpened on both sides.
@@AGuThing So I actually ordered the lower line version of the
Enso Kirutsuke (without the band and crest) and while it's only an inch or so longer than the Bunka, it's a striking knife. I love it!
@@robertcameronjones nice, congrats! Yeah, laser sharp and crazy edge retention. It really is a pleasure to use.
i just got yoshihiro 240mm gyuto from their shop at redondo, $349, guy said will be more expensive sg2material.
Nice! I’m a huge fan of yoshihiro. Did you get the blue or white steel?
200 👍! I bought the Bunka and 10in Gyuto
Nice, enjoy them! Such a pleasure to use.
I got my Miyabi Mizu SG2, should I keep it or replace it with Enso SG2 ?
I have the Miyabi Mizu SG2 Santoku and love that knife as well. If you’re happy with it, no reason to replace.
@@AGuThing Hi, tbh, after I received them, I wanted to test them, so I took the chef's knife; the first tomato cut wasn't that smooth, which left a bad taste in my mouth; I don't know if my chef's knife is good or no, qbesides the chef knife the pairing knife and preparation knife are extremely sharp
@@YTgrinderr oh wow. That’s unfortunate. Do you see any deformities on the edge? Are you able to strop or sharpen knives in your own? Since these knives are hand sharpened at the factory, there can be some inconsistency in how sharp they arrive but should be able to retain that laser edge once you sharpen it. If it came with any deformities or flat spots in the edge than i would consider returning it.
Did he say he used a ceramic rod?
Well ya that sharpening, my Messetmeister ceramic rod is 1200 grit about the same as a whetstone basic start size.
Yes, good point! You are technically correct. I guess it would have been more accurate to say I haven’t needed to do a full sharpening session on my different water stones. A few quick passes on the ceramic rod have maintained its edge. Whereas with my VG10 knives, even using the ceramic rod for maintenance, every few months I’ll need to at least sharpen it on my Chosera 1000.
how often do you have to sharpen it
I hone them about 1x a week or 10 days on a ceramic rod to maintain the edge. Doing that, I only need to do a full sharpening on water stones once a year. But mostly only use this knife to cut fresh vegetables and boneless meats.
Anyone knows the web address for the official Enso website? Does it even have a website?
I don’t believe they have an official site. You can check out cutleryandmore.com. That is an official retail partner for Enso and Yaxell.
Difference between bunka and kiritsuke?
Traditionally a kiritsuke is actually a single bevel knife however in the western market kiritsuke has come to mean a kiritsuke tipped gyuto or what’s most similar to a chefs knife with a slightly more curved profile. A bunka would have a similar tip shape but a flatter profile and tends to be shorter. Almost like a nakiri r but with a kiritsuke style tip.
@@AGuThing owo
So if im not getting bunka to buy
Should i go for kiritsuke
@@Prakriti_Senpai depends on what you’re looking for. The kiritsuke will handle very similar to a gyuto or chefs knife. The bunka would be better for chopping vegetables.
@@Prakriti_Senpai depends on what you’re looking for. The kiritsuke will handle very similar to a gyuto or chefs knife. The bunka would be better for chopping vegetables.
@@AGuThing 💀💀cant i use straight kiritsuke for veggies
❤❤...!!!!
You should only cut as fast as you can cut accurately. Cutting faster than your accuracy is an easy way to cut a fingernail off.
Just keep your guiding hand moving faster than your knife hand.
Or watch what your cutting rather than the lady's arse in front of you, either method works.
How would you say that R2 at 63 rc compares in performance to the super blue at I'm guessing around 64 rc. I have to imagine stuff like that super blue was like a miracle before the days on pm steels like R2 becoming common place. Now the R2 outperforms it in basically everything, but to be fair the super blue is much easier to sharpen.
The Enso is much thinner at the spine so cutting through anything thicker than half the width of the blade, you notice a difference. Anything thinner and it feels pretty much the same. They both hold edge incredibly well, the Enso lasting noticeably but not significantly longer before needing to be sharpened. The super blue is significantly easier to sharpen. Performance is close enough though that I’d say the choice comes down to personal preference on aesthetic and feel.