R2/SG2 vs SRS13

[Racheski]

I recently learned about the existence of SRS13, a stainless HSPS developed by Nachi-Fujikoshi. On paper, it can be heat treated to HRCs above what is typically found on R2 knives, and I have read claims it is less likely to chip compared to R2 (not sure how it can be tougher than R2 at a higher HRC). Does anyone have any real-world experience with a SRS13 knife that can speak to this?

 

[Barmoley]

I don't have experience with srs13, but have with srs15 and it does seem pretty tough at 63-64 hrc which where it is usually run. SRS13 should in theory be tougher.

 

[Se1ryu]

I never own SRS13 steel and waiting for years for Yu Kurosaki Fujin SRS13 sujihiki with blue turquoise western handle. Beautiful knife

 

[banjo1071]

It’s not the steel, it’s the maker. And a high hrc is not always better, even more when talking bout thin blades.
It’s a common mistake to think a harder blade is a sharper blade.

 

[Chinahatmatt]

I recently learned about the existence of SRS13, a stainless HSPS developed by Nachi-Fujikoshi. On paper, it can be heat treated to HRCs above what is typically found on R2 knives, and I have read claims it is less likely to chip compared to R2 (not sure how it can be tougher than R2 at a higher HRC). Does anyone have any real-world experience with a SRS13 knife that can speak to this?

I have a yoshihiro srs13 gyuoto and it’s fantastic. I’ve had it about 6 months use it just about every day in a restaurant kitchen. I haven’t had to sharpen it yet I run it over a 2000grit ceramic rod a few times every couple of days. Stays super sharp. It wasn’t crazy expensive at like $220 so I don’t mind using it at work even during a busy service. I don’t have any sg2/r2 knives to compare to. They have it heat treated to 63 hrc according to the website. They sell r2 at 64-65 also according to the website (I just looked). I don’t know but it seems really durable. And like i said it stays so freaking sharp.