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  1. #1

    V2 steel?

    But first a quick introduction of myself...26 year old pro chef, got my first japanese blade (i dont count Globals) about a year and a half ago, a TKC, but I didn't get serious about knives till six months ago when i picked up a Kono white #2. Now I can't get enough!

    Anywho...like the title says...V2 steel? Whats the deal with it?

    I'm really interested in a Kochi from JKI, but I have no idea what V2 is. I know Jon sells quality stuff, just curious as to how it compares to the whites/blues.

  2. #2

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    Welcome to the forum.

  3. #3
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    Takefu V2 is equivalent to Hitachi White #2.

    Rick

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    Senior Member EdipisReks's Avatar
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    it's good stuff.

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    El Pescador's Avatar
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    First, Welcome! Second, That TKC can be a great blade if it thinned and sharpened properly. I actually prefer it to the Kono that you have.

    Pesky

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    It's more of a cross between white 2 (with more wear resistance but not as keen edge) and blue 2 (iwith less wear resistance) with some lower tolerances on S/P impurities. It should be pretty tough but not particularly wear resistant. The Kochi is an awesome cutter, albeit a little on the delicate side near the edge but well worth the trade-off, imo.

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    Hax the Cook CLEAVERS RULE!!!
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  8. #8
    Thank you all for the welcome!

    Quote Originally Posted by El Pescador View Post
    First, Welcome! Second, That TKC can be a great blade if it thinned and sharpened properly. I actually prefer it to the Kono that you have.

    Pesky
    I loved the TKC for about a year, but as it wore on it lost its luster and cutting performance...it is officially retired in the junk drawer

    Quote Originally Posted by tk59 View Post
    It's more of a cross between white 2 (with more wear resistance but not as keen edge) and blue 2 (iwith less wear resistance) with some lower tolerances on S/P impurities. It should be pretty tough but not particularly wear resistant. The Kochi is an awesome cutter, albeit a little on the delicate side near the edge but well worth the trade-off, imo.
    hhhmmmm, sounds interesting. I'm mainly looking for something to compliment my kono...something with a little more body to it, and not quite as delicate

  9. #9
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    Quote Originally Posted by jmfreeman35 View Post
    Thank you all for the welcome!



    I loved the TKC for about a year, but as it wore on it lost its luster and cutting performance...it is officially retired in the junk drawer



    hhhmmmm, sounds interesting. I'm mainly looking for something to compliment my kono...something with a little more body to it, and not quite as delicate
    Did you keep thinning your TKC behind the edge? It's pretty weird for a knife to just stop performing.

  10. #10
    Yah, kept thinning as I went, but I guess I've just worked my way too far up the blade or something. I spent soooo many hours on that thing and even sent it back to Kikuichi and still no luck.

    Thing just doesnt perform like it used to/should...

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