Kurosaki R2 Shizuku versus Hammered R2

[pgugger]

Hi everyone, I am relatively new to the forum and was wondering if anyone could provide any insight into the differences between Yu Kurosaki R2 Shizuku versus Kurosaki Hammered R2. Specifically, I am looking at the 150 mm petty versions. Are the differences just aesthetics of the hammering/handle, or are there more meaningful differences in blade dimensions, performance, etc.

Thanks for your help!

 

[daveb]

Ntxt

 

[Paraffin]

I was trying to figure that out when buying a Kurosaki 180mm nakiri in R2. I found very little info on it, but maybe someone here will have more experience. I ended up choosing the hammered version, just based on aesthetics (blade + handle wood colors). As far as I know, the steel, profile and grind in both versions is basically the same. It's just a difference in surface finish -- hammer vs. chiseled relief.

It there is a slight difference in food release with those two finishes (and I'm skeptical), it would be even smaller with a blade as small as a petty knife. Food release usually isn't an issue there. Go for the looks you prefer.

 

[Viggetorr]

I have the hammered version, and when I made my research I was told they’re identical! People who have tested both say the food release is a little better on the hammered version and that the friction is less noticeable when cutting, but the difference is not huge. As previously stated, go with the aesthetics you prefer.

 

[pgugger]

Thanks, everyone. This is a post I made last month but was apparently held in limbo until I just posted in the New Member forum. In any case, I went with the hammered and its a nice knife. Also, glad to see confirmation here that they are more or less the same but that this one may be a little preferred.