Shibata Kotetsu R2 vs AS Type III

Discussion in 'The Kitchen Knife' started by stephen129, Oct 27, 2019.

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  1. Oct 27, 2019 #1

    stephen129

    stephen129

    stephen129

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    To anyone who has used both, which do you prefer and why?
     
  2. Oct 28, 2019 #2

    -toa-

    -toa-

    -toa-

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    Hi Stephen, I would choose mainly based on you preferences for profile. The R2 are "bunka/kiritsuke" shaped with a low tip (this line was launched before the AS version). The AS (at least the gyuto) have a more traditional gyuto profile. Both lines are similar in terms of grind and performance. I´ve tried the r2 150petty, bunka, 210 gyuto and also the as 210 gyuto. I prefer the R2 line because the low tip suits my cutting style best but would not hesitate to get the AS version.
     
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  3. Nov 14, 2019 #3

    Stnakamu

    Stnakamu

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    Is the Kotetsu flimsy at all? I always wanted to try a r-2 knife but was hesitant because I heard they break if dropeped
     
  4. Nov 14, 2019 #4

    Raleighcook15

    Raleighcook15

    Raleighcook15

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    Most knives bend or chip severely when dropped. R2 is rather hard so it could potentially break part of the top off.

    Piece of advice, don't drop your knives :)
     
  5. Nov 14, 2019 #5

    Bensbites

    Bensbites

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    they are ground thin and light. This is a pro and con. The user needs to be aware, but NOTHING glides through carrots like a shibata!
     
  6. Nov 15, 2019 #6

    Marek07

    Marek07

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    To OP - I haven't got any got any Shibata Kotetsu knives in AS but do have a couple in R2. I don't find them particularly fragile or flimsy for lasers. In fact, I think they are far more robust than Takamura red handled series.

    And do take heed of @Raleighcook15's advice - "don't drop your knives". Extra tip... if you do drop them, don't try and stop them with your foot. Don't ask me how I know. :eek:
     
  7. Nov 15, 2019 #7

    Travis petosa

    Travis petosa

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    I bought one of the earlier shibatas from chubo when they launched. I would not buy again, I sold it to one of my cooks. I used it to break down a salmon and the blade from tip to heel had 1mm chips in it randomly down it. I don’t know if anything has changed on the newer knives. It put work in on basic veggies though.
     
  8. Nov 15, 2019 #8

    Koakuma

    Koakuma

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    Yeah I would not fault the knife for that. That knife is not made for breaking down salmon.
     
  9. Nov 15, 2019 #9

    Travis petosa

    Travis petosa

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    No, I don’t really fault the knife for that so much. I knew it wouldn’t fair super well. I just didn’t expect it to come out looking like a bread knife.

    fruits and veggies it’s A+ though.
     
  10. Nov 15, 2019 #10

    M1k3

    M1k3

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    Was it the stock edge or did you put a new one on it?
     
  11. Nov 15, 2019 #11

    aszma

    aszma

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    I had a similar issue with the R2 210mm gyuto first day at work and it chipped cutting an onion on a wooden board. Next thing i new i had a 1mm chip in the middle and had to spend money fixing it. It was a factory edge. Ended up selling it to a friend who has had no problems with it.
     
  12. Nov 15, 2019 #12

    Travis petosa

    Travis petosa

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    it was the initial edge. I had, had the knife for about two weeks it got stropped once or twice before the chips happened. After I chipped it all to hell, I took it down and got them all out. Put a new edge on it and it became a test dummy for me. Tried it again and this time it fared better but still not great.
     
  13. Nov 17, 2019 #13

    zizirex

    zizirex

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    Kotetsu is a hard knife though... it is really sharp and delicate... lack of knife skill and careless will go sideways.
    I can see why people here don't really like laser style of knives because it is not foolproof.
     

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