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models？ type of the blade is gyuto，type of the steel is aogami 1

@@zimingtim4405 I meant series, sorry.

tell them you need the aogami 1 which they called DX.

@@zimingtim4405 so Ao Hagane > Hontanren

yep，you could tell me your preference on the grind before placing the order. just like my honyaki，i told them to thin the blad as much as possible and the blade is nice and thin

strix do feel noticeable hardness on the stone compare to sg2， but still takes a good edge. you dont need to get those diamond stone for it.

@@zimingtim4405 i find sg2 is not as toothy as Aogami Super. What do you think of the spg strix? Or is it my technique sharpening not good enough?

did the two blades went for the same stones？ generally most of the stones on the market are capable of giving a good edge for sg2 and AS. But yeah，sg2 would took you a little longer to sharpen it and some stone do performs better on carbon steel than sg2.

@@zimingtim4405 yeah…they went to the same stone. Suehiro 1000 and 6000.

a really close call but yes，takada performs a little bit better

sounds like you are looking for a full review. perhaps you can found it somewhere else， what i would say is the ryusen worth its price.

hado，but it has the worst food release as well

LOL

yes，because i know the pattern on the dama is from nakagawa. tanaka dama have a noticeable difference on the pattern

ashi would be stainless

somewhere around 57

its not a battle between blades. there is no “the best”. what i do is to demonstrate the difference between them

@@zimingtim4405 if someone has to decide to choose only one then he must know what suits his style and whats overall better'

better food release but tetsujin do better on high density ingredients

nah

sg2

i thinned it 3 times.

@@zimingtim4405 Was the Ashi as impressive out of the box? The performance looks really good

nah，the original ashi is a bit too thick to me，it is a thin blade but its a thin workhorse.

@@zimingtim4405 ah okay, didnt know that. Always heard good things about the Ashi Gyutos, especially regarding the cutting ability out of the box

it is good if you look at its price. But you need something more when comparing with some other top tier products

its the new top spec at the moment. they just release the wa handle. Western handle have been released for a while.

i think every year they will be giving out some，it is limited but its not rare

what ryusen said is to increase the heel high of the blade and more nuckle clearance

@@zimingtim4405 interesting theories. Would you say it's beneficial?

i don't like that much tbh，but it does help with the nuckle clearance.

its gone, i bought the last piece from the shop

Do you mean you ordered from Takamura’s shop directly? How long did that take?

its an old stock from a knife dealer, the very last piece

thanks for responding

yes

it used to be, but they stop making more now.

depends on you tbh. Do you like jiro because of the story telling or something else. If you like the “fully handmade” thing，perhaps its worth the investment.

@@zimingtim4405 thanks, I will wait until they get them back in stock!

i think atm jiro will be sale in the form of raffle

@@zimingtim4405 i am from Europe , Tetogi and Karusu websites sometimes get them but you have to be very quick 😄

HADO B1D is the best by far in terms of high density ingredients like carrot，but food release is not good enough.

well repairing and thinning is a really boring thing 🤣

they will be used on the stocks

tetsujin is still sticky，but way better grind than yamato.

everything matters，steel，grind，profile. now i would only buy performance knife，not really into the aesthetic

What I mean is do you prefer w1 over 2 or is blue 2 the best for you? Can an average guy really tell the difference ?

i prefer blue 1 tbh. W1 gets sharp easier than B2, but there is no noticeable difference in their performance when sharpened properly

​@@zimingtim4405 What advantages B1 has over the B2 or W1

​@@zimingtim4405till now which knife is the best performer for you?

beef or chicken would be quite ideal for building up patina，the colour is purely blue. yeah 240 sakai knife only comes with 230 or even shorter actual length😂，so of the 240 i have is actually 227🤣

@@zimingtim4405 cooked or raw beef / chicken for the best patina :) ?

i think both are ok for the patina. I personally preferred raw beef

better food release than HADO for sure😆. Both HADO and Tetsujin cut better but have less food release than TK.

@@zimingtim4405 thanks for the quick answer, friend! With my Hado B1D, food release is really laughable, true 🤣

i mix some natural stone powder to help with this situation🤣. It does help a little bit, but def not changing the whole situation

@@zimingtim4405 do you rub the sides(bevel) or what do you do with the stone powder? I think the surface finish of the hado creates a lot of sticking or drag

exactly， apply the powder on the bevel

i prefer chromax over sg2, it does feel different when the steel is harder

​@zimingtim4405 I wish they'd make 240-270 mm, but yeah, I agree chromax is better.

agree, I don't know why they don't make bigger blades fro chromax🙁.

@@zimingtim4405 thanks! just ordered it, looks nicer and think the finish will let food separate. also, apparently less fragile

ture，a thicker laser. but still on the performance side

i am not that interested in this brand yet. But it looks like they have decent grind as well，full convex grind. I would try their nenox-s or what is the name called 🤔️？Anyway their new series.

@zimingtim4405 the new series is the nenox-x.

yeah that is the one. i was said the steel emphasis sharpness 🤔️，but what does it mean？ harder steel？

@zimingtim4405 as I heard, it cuts more smoothly then the nenox-s. Like the difference between carbon steel and regular steel. Of course, the gap will be smaller.

yeah, i did notice that

asahi cutting board professional use.

@@zimingtim4405 oh okok perfect! While, what's your method to discover new knife/blacksmiths? You just browse though retailers websites?

@@Chesperk79 excatly, however Jiro is simply too famous, no introduction needed.

i just bought this one

depends on your preference on thin laser knives or workhorse. i personally choose Ashi for its balance between performance and food separation

the ingredient's freshness 🤨。 th-cam.com/video/5Ts2fFUNGwU/w-d-xo.html perhaps this video could help you